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Let them eat cake

Posted By Transun on 15/08/2014


Mary Berry and Paul Hollywood made a welcome return to our living rooms last week with the BAFTA award winning Great British Bake Off, showcasing some amazing baking creations from the great British public. From Swiss Rolls, to a classic Victoria Sponge to biscuits to the showcasing of amazing decorative skills, the show certainly makes for one hungry spectator!


So to further fuel the Great British Bake Off fever, here’s a look at traditional desserts and pastries from some of Transun’s holiday destinations.


1. Rožata or Rožada is a custard pudding from Dubrovnik, Croatia. Similar to a flan or crème brûlée, the name of this traditional delicacy originates from the unique Dubrovnik liqueur Rozalin (a rose liqueur) which gives the cake its special aroma.


2. Runeberg Torte is a Finnish pastry flavoured with almonds rum and raspberry jam. The torte got its name from the Finnish poet Johan Ludvig Runeberg, who according to legend enjoyed the torte with punsch every day for breakfast. These Runeborg tortes are made baked around the time of the poet’s birthday in February.


3. Prinsesstarta is a green cake topped with a bright pink rose, providing a dramatic splash of colour to window displays throughout Sweden. The cake compromises of layers of yellow sponge, lined with jam and vanilla custard, then finished off with whipped cream and then sealed with a thin layer of sugary sweet green – yes green- marzipan. Apparently, the princess cake debut was in the early 1920’s by a teacher to the princesses, who loved it so much that they inspired the name. In Sweden, the third week of September is officially princess cake week; however it is eaten at many special festivals throughout the year. Eating a green cake not tickle your fancy? Well don’t panic the marzipan colour changes with the season, from yellow at Easter, red at Christmas and orange for Halloween. Mary Berry would be proud!


4. Krumkake – the literal meaning is bent or curved cake is a Norwegian waffle cookie made of flour, butter, eggs, sugar and cream. They are traditionally made in preparation for Christmas using a special Krumkake iron; other favourites are Kingles, a flat, sweet pretzel covered with almond flavoured frosting devoured during the Christmas season.


5. And of course, who can forget the quintessential Christmas Gingerbread house displayed in many European windows and houses over the festive season…. In Stockholm a full scale gingerbread house was created in 2009, compromising of 294kg flour, 92kg margarine, 100.4kg sugar, 66.3 litres golden syrup, 2.2kg cinnamon, 2.2kg cloves, 2.2kg ginger and 2.7kg baking powder. I think we are going to need a bigger oven…


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