Gustav Adolf pastry
The Gustav Adolfsbakelse (the Gustav Adolf pastry) is a special kind of pastry commemorating Gustav II Adolf, who died on November 6 in 1632. The pastry, which includes a silhouette of the king on it, was created in 1909 by pastry chef Carl Bräutigam at the Bräutigam pastry shop on the corner of Östra Hamngatan and Kungsgatan in Göteborg. Patrik Bräutigam says his great grandfather got the idea for the pastry from Germany. ”Different saints are celebrated with special pastries there. But in Göteborg there weren’t that many saints, so he picked Gustav Adolf instead.” The pastry’s ingredients may vary like the silhouette, which is sometimes made with chocolate and sometimes with marzipan. The original had a silhouette in pink marzipan and the pastry had a taste of chocolate and lemon; they were made with buttercream and dipped in icing. These days, the pastry is still popular in Göteborg and also in Finland. ”You can’t compare it to the 'semla’ because 'semlan’ is sold during a longer period. Or the Princess pastry, which is sold all year. 'Gustav Adolfsbakelsen’ is sold on one day only,” says Martin Lundell, managing director at Sveriges bagare och konditorer, to Dagens Nyheter.

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

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

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.

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.

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