The princess cake has been around since the late 19th century & it’s a cake made of a cake base, whipped cream & vanilla cream, and covered with marzipan. There’s often also a layer of jam. The marzipan covering is usually green with a thin layer of icing sugar on top & the cake is often decorated with a colored almond paste.
This one is a modernized version of the princess cake with lemon. Looks delicious, right!
Easter pavlova with orange & nectarine. Mascarpone mixed with whipped cream. Orange syrup on top.
Beautifully decorated Pavlova with oven-baked rhubarb, caramel sauce & pistachios. Made on a meringue base & filled with whipped cream. Crispy & chewy at the same time.
Semla is a famous Swedish cream bun, an old-fashioned dessert that was originally invented & eaten on Fat Tuesday, the last day of indulgence before Lent.
It’s made with a plain wheat bread bun lightly flavored with cardamom & cut in half. The inside is filled with a layer of almond paste & vanilla-flavored whipped cream. The top is placed on the whipped cream & the sweet creation is lightly dusted with a layer of powdered sugar.
Traditional practice is that the top should be eaten first & used to scoop the whipped cream. However, the oldest Swedish tradition is to serve the entire bun soaked in a plate of warm milk – the best way to eat a semla.
I’m not a big consumer of sweets but occasionally I fancy something along with a cup of coffee.
A moderate piece of a chocolate cake for example, a mouthful so to speak.
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Take care / Marie
anordinarywoman 