Sabaton: The Lion of the North

Gustavus Adolphus pastries

Here is a recipe for Gustavus Adolphus pastries (outside of Sweden not that easy to find--certainly will not find them at a Danish or Norwegian bakery). Only served one day a year in Sweden.  There are a lot of variations, but they all seem to have his image on them. Some seem similar to Nanaimo bars. 

AoSHQ: Morning Report 11.06.23 and Nordic Countries team up to deport problem immigrants

Recipe for 14 pieces of Gustaf Adolf's pastry
Cake base:
3 eggs
6 ounces sugar
1 cup flour
1 teaspoon baking powder
1 Tablespoon water

Filling:
1 cup vanilla cream (see below)
4 ounces heavy cream
4 ounces black current jelly or jam

Decoration:
12 ounces marzipan or almond paste
green and yellow food coloring
1 cup heavy cream
12 chocolate figures

Vanilla cream:
1 stick unsalted butter (room temperature)
½ cup solid vegetable shortening
3½ cups confectioners’ sugar
1 Tablespoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

The base
Pre-heat the oven to 475˚F. Cover a baking plate with baking paper. Beat eggs and sugar until fluffy. Mix flour and baking powder and and stir it into the egg/sugar mix and add the water. Spread out this batter evenly on the baking sheet. Bake in the middle of the oven for 5 minutes. Sprinkle some sugar on top of it and remove it, then put it on a baking paper and let cool.

The filling
Make the vanilla cream. Beat the heavy cream and mix it with 1 cup of the vanilla cream. Spread a layer of jelly or jam on top of the base, and then on top of that, spread the vanilla cream filling. Roll the cake from the longer side.

Decoration
Mix the marzipan or almond paste with the food coloring, and roll out this dough into a rectangular shape. Cut out and put on top of the 14 pastry pieces. Decorate with whipped cream and chocolate figures.