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sweden, swedish, recipes,
meny, food
parties, feast, bread, cakes
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Princesstårta
(Princess gateau) |
Back to the picture |
It is also called the Operatårta since a famous restaurang
called Operakällaren (basement of the Opera House) has first introduced it.
Three tiers of soft sponge sandwiched together with thick custard cream and covered with
whipped double cream. Then it is wrapped in light green thin marzipan sheet and decorated
with one single pink marzipan rose in the middle. |
You need:
3 dl custard cream
5 dl double cream, whipped
A sheet of green marzipan (measure the cake across after putting it together and
add 4 cm and take that as the diameter of the marzipan to fit your cake)
3 Victoria Sandwich bottoms or any sponge cake. (1 lb)
(They should vary about 2cm in diameter. The bottom most slice is 2 cm wider than
the middle circle and the top circle is 2 cm less wider than the middle one. If you take
all 3 of the same size you do not get the sloped shape.)Take the picture
as a guidance and you are sure to succeed.
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Marzipan is made with 50 % almond powder +
50 % icing sugar kneaded together. You may add egg white (or liquid albumen)and liquid
glucose.
Allow 15 ml liquid glucose and one sieved eggwhite to 500 g marzipan.
Colour with paste colour for even colouring.
Available at Squires Kitchen, Telephone 01252 734309 (remember to dial
the country code first), 3 Squires Lane, Farnham, Surrey, UK.
Or from Basique, whose fax number is 0181 905 6804 and the telephone number is 0181 951
5845, Burnt Oak Broadway, Edgware, Middlesex, UK. (Tax free for non-union member
countries). |
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| Swedish confectioners display and sell this goodie on the 6th
of June, the day the King celebrates his birthday and the day which is declared the
National Day of Sweden. This was the prize winner (of a competions arranged by the
Fruit Promotion Campaign in 1994), to select a suitable cake to celebrate the National
Day. Helena Bergmark´s (the winner) recipe.
Please note that these are individual cakes like petit fours.
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National
Day cake
(National bakelse)
Mazarin cake base:
300 g almond paste grated;
150 g butter; 3 eggs
Filling:
100 g almond paste; juice of one orange; 1 liter fresh strawberries and some Lemon Balm
leaves to garnish with. Also a Swedish flag, of course.
How to:
Mix all the ingredients and spread as for a roulade. Bake the cake at 1750C for
12 - 15min. Cut 6 - 8 circles 3-4 cm thick and 6 cm in diameter. Mix all the ingredients
for the filling, spread on the cake slices and garnish with sliced strawberries, Lemon
Balm and the flag. |
National bakelse above
How to fake a Swedish National Day cake:
Take a thick slice of a strawberry roulade. Mix two teaspoons almond
paste(marzipan) with some milk or cream to a paste and spread on the cake slice. Pipe
whipped cream over and garnish with strawberry slices and lemon balm.
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Swedish
Christmas Dinner
 Ginger Biscuits
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Main attraction on the Christmas dinner table, usch no, but it is true.
The head of the pig with a red apple in his mouth,decorated with majonnäs
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Sill sallad
Pickled red beets chopped and mixed with salted herrings and mayonnaise. Here
decorated with grated boiled egg yolks and egg whites. You can make it. |
Above pictures are
thumbnails, such you click for a better view. |
You need:
| Drinks:
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Malörts brännvin (40 % spirit
flavoured with wormwort bitter)
Absolute Vodka citron (lemon gin as a substitute)
Glögg (similar to Gluhwein and is available in supermarkets)
Mineral Waters |
| Food: |
Many kinds of pickled fish (Inlagd
sill)
Cured salmon with mustard sauce
And/or cold smoked salmon, and/or warm smoked eel
Leverpaste(all spice flavoured) "Leverpastej"
Christmas meat balls (meat balls spiced with all spice)
Just like Dutch style meat balls we used to make in Ceylon
Jul skinka (Christmas ham. Sugar-salted ham cooked or baked, coated with mustard paste,
dusted with bread crumbs and browned under the grill), served with julsenap(Swedish
mustard blended with honey)
Julkorv(cooked thick pork sausages, all spice flavour, of course, cut into thick slices)
Prinskorv("prince sausages" small pork sausages)
Presssylta (All spice flavour geléed cubes of veal and pork)
Sill sallad (picture above)
Cabbage prepared in four different styles:
Långkål, Grönkål, Rödkål, Brunkål
(Long cabbage, green cabbage, red cabbage, brown cabbage; all of
which includes sugar. The red cabbage is found in big supermarkets in England as Danish
red cabbage; the brown cabbage is exactly what is means - shreded cabbage fried until
brown and sugar or syrup added.)
Vörtbröd (Brown malt bread with raisins)
Ginger biscuits in various shapes
Rice pudding with fruit sauce as a dessert |
You find some
recipes in my Swedish Recipes2 and some in The Scandinavian Cooking
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and select More Recipes
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e-mail: meraya@hotmail.com
web address: http://hem1.passagen.se/liliet
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