{"id":18679,"date":"2024-02-19T10:22:52","date_gmt":"2024-02-19T16:22:52","guid":{"rendered":"https:\/\/www.wlbott.com\/?p=18679"},"modified":"2024-02-19T10:22:52","modified_gmt":"2024-02-19T16:22:52","slug":"fantasy-dinner-part-2-uc2","status":"publish","type":"post","link":"https:\/\/www.wlbott.com\/?p=18679","title":{"rendered":"Fantasy Dinner, Part 2: UC#2"},"content":{"rendered":"\n

[ed. note: This is part of our fantasy dinner series]<\/p>\n\n\n\n

UC#2 has chosen the Prinsesst\u00e5rta<\/strong>, or Swedish Princess Torte. This is a challenging baking project. The pastry is a multi-layered sponge cake with various fillings and a marzipan frosting.<\/p>\n\n\n\n

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Background and History<\/h3>\n\n\n\n
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Princess cake<\/strong> (Swedish: prinsesst\u00e5rta<\/strong>) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose. While the original recipe did not contain any fruit, modern versions usually include layers of jam or fresh fruit, usually raspberries.<\/p>\n\n\n\n

Origin and name<\/strong><\/p>\n\n\n\n

The original recipe first appeared in the 1948 Prinsessornas kokbok cookbook, which was published by Jenny \u00c5kerstr\u00f6m (1867-1957), teacher of the three daughters of Prince Carl, Duke of V\u00e4sterg\u00f6tland.<\/p>\n\n\n\n

The cake was originally called gr\u00f6n t\u00e5rta (green cake), but was given the name prinsesst\u00e5rta or “princess cake” because the Swedish princesses were said to have been especially fond of the cake. The princesses were Princess Margaretha (1899\u20131977; later Princess of Denmark), Princess M\u00e4rtha (1901\u20131954; later Crown Princess of Norway), and Princess Astrid (1905\u20131935; later Queen of the Belgians).<\/p>\nWikipedia<\/a><\/cite><\/blockquote>\n\n\n\n

For fun, let’s create an album of the Wikipedia fly-overs (in order).<\/p>\n\n\n\n

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The three princesses:<\/p>\n\n\n

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By Municipal Archives of Trondheim – Flickr: H. K. H. Prinsessan Ingeborg med Prinsessorna Margareta, M\u00e4rta och Astrid (1910)<\/figcaption><\/figure>\n<\/div>\n\n\n

The original Swedish recipe book can still be found:
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Veranda Vikings and the Princess Cake<\/h3>\n\n\n\n

The Veranda Vikings<\/a><\/strong> is a delightful website that chronicles the adventures of a rustic Scandinavian family. In addition to countryside photos, gardening, history, and recipes, the site includes the story of the Princess Cookbook<\/a>.<\/p>\n\n\n

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Semi-Sequitur: The Veranda Vikings Build a Lego Snow Fort<\/h3>\n\n\n\n
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The Recipe<\/h3>\n\n\n\n

We were attracted to Cecilia Tolone<\/a><\/strong>‘s recipe for the Princess Torte. Cecilia is a 3-star Michelin pastry chef living in Sweden.<\/p>\n\n\n\n

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Prinsesst\u00e5rta: Swedish Princess Cake<\/h4>\n\n\n\n
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Prinsesst\u00e5rta: <\/strong>Swedish Princess Cake might be one of, if not the most, recognizable of all Swedish pastries. Layers of cake interspersed with raspberry jam, vanilla pastry cream, and whipped cream, all topped with a green marzipan dome, Princess Cake is iconic for a reason.<\/p>\n\n\n\n

ELEMENTS<\/strong><\/p>\n\n\n\n

There are 4 different recipes in this cake: the marzipan<\/strong> for the top, raspberry jam<\/strong>, vanilla pastry cream<\/strong> for the filling, and of course, the cake itself<\/strong>. While it might seem intimidating all together, individually all of these recipes are quite simple. I think the hardest part is getting the marzipan over the top right. It can be hard to smooth it out without wrinkles. However, this doesn\u2019t affect the taste, so it\u2019s fine if it\u2019s a bit wonky!<\/em><\/p>\nCelina Tolone<\/a><\/cite><\/blockquote>\n\n\n\n

The recipe is available on Cecilia’s web site. We also converted it to a PDF: https:\/\/www.wlbott.com\/archives\/Prinsesst\u00e5rtaSwedishPrincessCakeCeciliaTolone.pdf<\/a><\/p>\n\n\n\n

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A Little AI to Ruin an Otherwise Nice Post<\/h3>\n\n\n\n

Creativity<\/h4>\n\n\n\n
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Enjoyment<\/h4>\n\n\n\n
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Prinsesst\u00e5rta Portraiture<\/strong><\/h4>\n\n\n\n
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The WLBOTT Spin<\/h4>\n\n\n\n
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Our Community<\/h4>\n\n\n\n
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Not Everybody’s Happy<\/h4>\n\n\n\n

Even with cake <\/em><\/strong>and a crown<\/em><\/strong>, some people are never happy.<\/p>\n\n\n\n

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Not angry, just disappointed.<\/figcaption><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

[ed. note: This is part of our fantasy dinner series] UC#2 has chosen the Prinsesst\u00e5rta, or Swedish Princess Torte. This is a challenging baking project. The pastry is a multi-layered sponge cake with various fillings and a marzipan frosting. Background and History Princess cake (Swedish: prinsesst\u00e5rta) is a traditional Swedish layer cake or torte consisting […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[47,19],"tags":[],"class_list":["post-18679","post","type-post","status-publish","format-standard","hentry","category-adventures-of-the-elders","category-food"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/posts\/18679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18679"}],"version-history":[{"count":5,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/posts\/18679\/revisions"}],"predecessor-version":[{"id":18793,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=\/wp\/v2\/posts\/18679\/revisions\/18793"}],"wp:attachment":[{"href":"https:\/\/www.wlbott.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wlbott.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}