Pynta tårta
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Prinsesstårta
Quite simply the loveliest and most popular celebration cake in Sweden.
Let me explain, this is Prinsesstårta or Princess cake, so called because Princesses Margaretha, Märtha, and Astrid, daughters of Prince Carl, brother of King Gustaf V loved it so. And they weren’t alone. It promptly became popular in Sweden and Finland. Every year around , prinsesstårtor are sold in Sweden. Jenny Åkerström, home economist at the beginning of the 20th century created the cake. Originally named Grön Tårta (green cake) it certainly has a more appealing name now.
Consisting of a feather-light sponge layered with jam, crème pâtissière and masked in whipped cream and then encased in marzipan. I’m not a fan of marzipan when it contains almond extract, so if time permits, I prefer to make my own using one of the many recipes available online.
Cut the sponge into three even layers once it has cooled to room temperature.
Start by spreading raspberry jam over the bottom sponge layer, then place the middle layer on top. Next, evenly spread the crème pâtissière over it. Add the final sponge layer and coat the entire cake with whipped cream, shaping it into a smooth
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The delicious Swedish princess cake made of green marzipan and lots of cream. It belongs to the standard product of every Swedish confectionery, the &#;Swedish cake&#; or Prinsesstårta as it is called in Swedish. It is the most popular and best-selling cake in Sweden. The princess cake consists of a soft light cake, vanilla cream, jam, lots of cream and a layer of marzipan.
The bright green colour is particularly striking and stands out from the usual brown and cream tones of cakes and tarts on the shelves of bakeries. The cake is often decorated with a red rose petal made of marzipan and icing sugar.
Traditional Swedish food
The original recipe for Swedish princess cake is taken from Jenny Åkerström&#;s book &#;Prinsessornas kokbok&#; (Princesses&#; Cookbook) of , where she taught three princesses of the Swedish royal family. The cake was first called grön tårta (green tart) and later prinsesstårta.
Since , the last week in September each year has been marketed as prinsesstårtans vecka (Princess Cake Week) by the Organisation of Swedish Bakers and Confectioners.
Sold out
When the daughter of Crown Princess Victoria Estelle was born on 23rd February , many
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Classic princess cake
Klassisk prinsesstårta
A Swedish prinsesstårta (princess cake) fryst vatten one of the world's most famous cakes. Every konditori (tearoom) or bakelser (patisserie) in Sweden produces its own version and every Swede can tell you where to buy a really good prinsesstårta.
You could be forgiven for assuming that Swedes have been baking prinsesstårta since the year dot, but actually it is relatively new. The first utgåva appeared in the edition of Prinsessornas Nya Kokbok (The Princesses' New Cookery Book) by Jenny Åkerström, a tutor to three Swedish princesses. In fact it almost passed unnoticed and was dropped from the edition.
Grön tårta
The original utgåva was called grön tårta (green cake) and consisted of three layers of fatless sponge with vaniljkräm (vanilla custard) in between the layers. The whole cake was then covered with stiffly whipped cream, wrapped in pale green marzipan, garnished with a pink marzipan rose and dusted with icing sugar (powder sugar).
Gradually, perhaps aided by the abolition of post-war rationing in Sweden in , the cake became more popular and had a name change to prinsesstårta. It fryst vatten said that