Prinsesstårta (Swedish Princess Cake)

This traditional Swedish cake has its roots from the late 1800s. The name may have come from the finest, so called princess almonds, used at the time. The green marzipan version was first published by Jenny Åkerström, home economics teacher to the Swedish princesses in the early 1900s.

Sponge for Layered Cakes

Super light and airy – quick and easy to make. Useful for all layered cakes, just add your choice of fruit, jam, cream or frosting.

Pastry Cream (Crème Pâtissière)

Thick, smooth vanilla cream that enhances any cake or pastry. Very easy to make with this recipe, which only asks for vanilla extract and other common ingredients.

Perfect Carrot Cake

Since carrot cake is my favorite dessert, creating the perfect recipe was serious business. Moist, light and not too sweet, with warming spices and smooth cream cheese frosting. Trust me, this is the best carrot cake you will ever have!

Caramel Parfait with Cranberries

This is one of the simplest desserts you can make and it tastes like heaven! A creamy, rich, non-churn caramel “ice cream” with pops of tartness from the frozen berries. Made with just five ingredients in less than 10 minutes.

Pinocchio Cake

My mom calls this Donald Duck cake, but it is better known as Pinocchio cake. I do not know what Disney characters have to do with it, but it is a popular cake in Sweden. It is the perfect summer cake; easy to make and serves many. The cake comprises a sponge topped with meringue and flaked almonds that is…
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