Royal Food

[GrandDuchess]

Here is a thread devoted to food connected to Swedish Royals.

I've started to work on translations of recipes connected to royals. So far things created by "normal" chefs and pastry chefs in connection to a royal - or recipes by royals themselves. When I have the time and energy, I'll translate some recipes by the Royal Head Chef too...

So digg in and eat royally!

 

[GrandDuchess]

Oscar II:s Cake

Oscar II:s Cake

This recipe was a secret for a long time, but not now. It’s one of Operakällaren’s specialities (Operakällaren is the restaurant, café and bar at the Royal Opera). There are a few different versions of this one, here is one of them.

Cake bottoms:
1 ½ decilitre sweet almond (ca 100 gram)
1 ½ decilitre sugar
4 egg whites

Butter cream:
4 egg yokes
½ decilitre sugar
2 decilitre milk
2 teaspoons maizena
125 grams butter

Nougat:
¾ decilitre sugar
½ decilitre sweet almond

Decoration:
Almond flakes
Chopped nougat


Draw two circles (22 centimetre in diameter) on a baking plate paper.

Scald, peal and grind the almond. Mix it with the sugar. Whip the egg whites into a tight foam. Keep whipping for a minute or two. Stir the almond mix into it. Spread out the mix on the two circles. Bake in the oven at 175 degrees for 20 minutes.

Mix egg yokes, sugar, milk and maizena in a saucepan. Let it simmer while stirring until it becomes thick. Stir down the butter piece by piece. Let the cream cool.

Scald, peal and chop the almond. Melt the butter while stirring in a dry and hot frying pan. Add the almond when the sugar turns brownish. Pour the nougat onto baking plate paper and let it cool. Chop it and mix with the butter cream. Save some nougat for later.

Put the cake together with half of the butter cream between the two layers. Spread the rest of the cream onto the cake top. Decorate with roasted almond flakes and chopped pieces of nougat.

 

[GrandDuchess]

Princess Cake

Princess cake

The Princess Cake (Prinsesstårta) was created by Jenny Åkerström in the honour of her three royal students Princess Margaretha of Denmark, Crown Princess Märtha of Norway and Crown Princess Astrid of Belgium – whom all attended her school in Stockholm – the Jenny Åkerström Housewife School. The cake was approved by the Court and introduced in her famous series of books “Prinsessornas Kokbok” (“The Princesses Cook Book”) Today there are different versions of this cake, but this is the original version.

4 eggs
2 decilitre sugar
1 decilitre wheat flour
1 decilitre potato flour
½ teaspoon baking powder

Separate the egg whites and yokes.

Whip the egg yokes and sugar to an “airy” mix.

Whip the egg whites into a tight foam.

Carefully put the egg whites into the “airy” mix (without pressing the air from the whites).

Mix wheat flour, potato flour and baking powder thoroughly.

Strain the mix through a strainer down into the mix, and gently turn it around, without pressing out the air, into an even mix.

Butter and breadcrumb a baking tin and then directly pour the mix into it (the breadcrumbs should stuck on the mix, not in the butter of the tin while in the oven). Pull the mix slightly to the sides of the tin; otherwise it gets thicker in the middle.

Bake in the oven on 175 degrees for circa 30 minutes.

Loosen the cake bottom from the tin and let it cool with the tin over it. Let it stand for a day.

To cut the cake the next day, you need a good bread knife. Hold it horizontally on a good height and carefully hold one hand one the cake bottom. Gently rotate it so that it becomes evenly cut. Repeat. There is to be three cake bottoms when finished.

Filling:

Whipped cream
Vanilla cream
A cream of half vanilla cream and half whipped cream

Take the ugliest cake bottom and turned the baked side up so it gets moisture by the filling. Spread on ½ centimetre vanilla cream and 1 ½ centimetre of the half/half cream. Put on the next cake bottom and spread 2 centimetre of the half/half cream on it. Put on the last cake bottom, if there’s a baked side of it; turn it down towards the filling. Cover the whole cake with a thin layer of whipped cream.

Let the cake stand in the refrigerator for a day.

The marzipan:

Buy pre-made in a patisserie. If you make it yourself, the colour should be half green and half yellow. Lay the marzipan cover over rolling pin or something, and then gently roll it over the cake. Gently adjust the marzipan on the cake with your hands. It’s a bit elastic, so you can stretch it a little bit. The marzipan cover you use has to be quite a lot bigger than the actual cake to make it work and look good.

Decoration:
The cake is to be decorated with a marzipan rose and icing sugar. You can buy a little red marzipan rose at a patisserie, or if you’re handy, make it yourself. If you want, you can put for ex a leaf or some other thing on the cake before you powder it with the icing sugar. That way you get a nice motif on it too. The marzipan rose is attached lastly.

If you have the patience, the cake can stand another day before eaten – it tastes better that way. But if you do, remember that the decoration is not to be made until you’re gonna eat the cake, so wait with that.

 

[GrandDuchess]

Crêpes á là Prince Bertil

Crêpes á là Prince Bertil
6 portions

Ingredients:
2 eggs
2 ½ tablespoons wheat flour
2 deciliters of coffee cream
1 table spoon melted butter

Filling:
½ the dose of a Hollandaise mix or home made
500 grams unpealed shrimps
Finely cut/chopped dill

For the baking in the oven:
3 table spoons cheese, preferably Parmesan

Whip the eggs with some of the cream. Add flour, salt and the rest of the cream while still whipping. Let the mix stand for 30 minutes. Then stir in the melted butter.

Make little thin pancakes in a frying pan or crêpe pan. Only fry it on one side.

Make the hollandaise sauce and mix it with the pealed shrims and the dill.

Put a clique of the filling on each pancake. Roll them and pit them side by side on a buttered oven mould. Spread the cheese over them and put small cliques of butter here and there.

Bake in the oven at 250-275 degrees until the cheese has melted and the pancakes have a nice colour on the surface, and are warm.

 

[GrandDuchess]

Gustav Adolf Pastry

(the older version)

(the new version)

Gustav Adolf Pastry

The Gustav Adolf Day is celebrated in Sweden every year on 6 November, in the memory of King Gustav II Adolf who died at the battle of Lützen in 1632. In Finland, the Gustav Adolf Day is since 1908 celebrated as the Swedish Day.

In the beginning of the 1800’s, the Gothenburgians started to celebrate the day by marching to the Gustav Adolf Square, where burning speeches were held. Gothenburg is also the city where the special Gustav Adolf pastry was introduced in 1880 by a renowned pastry chef. King Gustav Adolf is also the founder of the City of Gothenburg, hence the Gothenburg inhabitants were the ones to introduce the pastry.

The former Gustav Adolf pastry was made of made of marzipan or sponge cake and decorated with a silhouette of the King, made in chocolate. In 2003, the new Gustav Adolf Pastry was introduced, which replaced the old one. The new one was decided by a competition held, and the rules were that there had to be ingredients in the pastry that were available in Sweden in the 1600’s (butter, eggs, flour, sugar, milk and cream).

This pastry is popular around the country and eaten on the Gustav Adolf Day, and especially in the Gothenburg area (Gustav Adolf founded the city of Gothenburg).

How you build the pastry:
Take out glasses, they must be totally straight in the form, and cover them on the inside with plastic film. Put the pieces of sponge cake bottoms that you’ve cut out into the bottom of the glasses. Then on top of that the blackcurrant cream. Put another sponge cake bottom on that, and then on that the elder cream. Put one last bottom on the elder cream. Put into the refrigerator overnight.

The recipe:

The bottoms:
3 eggs
1 ½ decilitre sugar
¾ potato flour
1 ½ teaspoon baking powder

Whip the eggs and sugar porous, mix the dry ingredients separately and then stir them down into the mixture. Spread it out on baking plate paper and bake in the oven at 200 degrees for 5-8 minutes. When this “cake” has cooled, take out 24 little round shapes with a cookie cutter or something (you can also take a glass and cut around it).

Elder cream:
60 grams of melted butter
1 egg
50 grams of sugar
5 grams of wheat flour
1 decilitre of undiluted elder juice
1 decilitre of whipped cream

Mix butter, eggs, sugar and flour in a bowl. Put into a water-bath (deep plate over saucepan with water) and stir until the cream has thickened. Cool it and then mix it with the cream. If you want a stronger elder taste, add more juice.

Blackcurrant cream:
75 grams of curd (cheese)
¼ crème fraiche
¼ sugar
1 decilitre blackcurrant marmalade
1 leaf of gelatine
1 decilitre whipped cream

Soak the gelatine leaf. Mix together the curd, crème fraiche, sugar and marmalade. Melt the gelatine and stir it into the other mix. Lastly stir the whipped cream into the mix.

Take the pastries from the refrigerator to decorate it with the blood red top, you need:
1 decilitre of raspberries
1 tablespoon of icing-sugar
½ sheet of gelatine, soaked and melted

Mix the ingredients and then put some on the top of each pastry.
And lastly it’s time for the chocolate triangles that forms a crown. Melt dark chocolate with a high cocoa percentage; pour it out on baking plate paper and cut out three triangles big enough to cover the pastry’s top for each pastry. Put the triangles against the pastry, they will be held in place by the creams.

 

[Danielle]

Thank you GrandDuchess for translating those recipes. I think I'll have to try making some of them.

 

[Dennism]

Warning: Do not read this thread on a full stomach.

 

[hrhcp]

D r o o l !!!!!!!!!!


Love the pictures, GrandDuchess.

Too bad you can't find the ones to the other recipes !

 

[Josefine]

Oscar II:s Cake

 

[Josefine]

if aby of you will do some baking tell us how it went and what you thought of it

 

[Josefine]

Victoria in Japan tasting some princess cake

 

[hrhcp]

Oscar II:s Cake

Now .... that's my kind of cake.

Thank you, Josefine.