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A princess cake (prinsesstårta in Swedish) is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, raspberry or strawberry jam, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.The original recipe first appeared in the 1930s Prinsessornas Kokbok cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of H.R.H. Prince Carl, Duke of Västergötland. The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or "princess cake" because the princesses were said to have been especially fond of the cake. The princesses were H.R.H. Princess Margaretha (1899–1977; later Princess of Denmark), H.R.H. Princess Märtha (1901–1954; later Crown Princess of Norway), and H.R.H. Princess Astrid (1905–1935; later Queen of the Belgians). cake is widely featured in Tom McNeal's book Far Far Away.Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, pork and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sour-dough, whole grain; soft flatbreads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes, especially meatballs are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served hot or cold, are typical of Swedish cuisine. Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Sweden's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes; many of them in a very sugary style and often eaten with coffee (fika) are enormously popular in Sweden.The dinner table of Cajsa Warg (1703- 1769), a famous Swedish cookbook author.Potato casserole called Janssons frestelseSwedish pancakesPickled herring, sour cream and chopped chives, potatoes and an egg half served at midsummer.Surströmming, fermented herring served with boiled potatoes and saladThe importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and cured. Salt became a major trade item at the dawn of the Scandinavian middle ages, which began circa 1000 AD. Cabbage preserved as sauerkraut and various kinds of preserved berries, apples, etc. were used once as a source of vitamin C during the winter (today sauerkraut is very seldom used in Swedish cuisine). Lingonberry jam, still a favourite, may be the most traditional and typical Swedish way to add freshness to sometimes rather heavy food, such as steaks and stews.Sweden's long winters explain the lack of fresh vegetables in many traditional recipes. In older times, plants that would sustain the population through the winters were cornerstones; various turnips such as the kålrot (rutabaga) (aptly named "swede" in British English) were gradually supplanted or complemented by the potato in the 18th century. A lack of distinct spices made every-day food rather bland by today's standards, although a number of local herbs and plants have been used since ancient times. This tradition is still present in today’s Swedish dishes, which are still rather sparingly spiced.Both before and after this period, some new Germanic dishes were also brought in by immigrants, such as people related to the Hanseatic League, settling in Stockholm, Visby, and Kalmar. Swedish traders and aristocrats naturally also picked up some food traditions in foreign countries; cabbage rolls (kåldolmar) being one example. Cabbage rolls were introduced in Sweden by Karl XII who came in contact with this dish at the time of the Battle of Poltava and during his camp in the Turkish Bender and later introduced by his Ottoman creditors, who moved to Stockholm in 1716. Kåldolmar were already described in 1755, by Cajsa Warg, in her famous Hjelpreda i hushållningen för unga fruentimber.Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical every-day Swedish cuisine. The word husmanskost stems from husman, meaning "house owner" (without associated land), and the term was originally used for most kinds of simple countryside food outside of towns. Genuine Swedish husmanskost used predominantly local ingredients such as pork in all forms, fish, cereals, milk, potato, root vegetables, cabbage, onions, apples, berries etc.; beef and lamb were used more sparingly. Beside berries, apples are the most used traditional fruit, eaten fresh or served as apple pie, apple sauce, or apple cake. Time consuming cooking methods such as redningar (roux) and långkok (literally "long boil") are commonly employed and spices are sparingly used. Examples of Swedish husmanskost are pea soup (ärtsoppa), boiled and mashed carrots, potato and rutabaga served with pork (rotmos med fläsk), many varieties of salmon (such as gravlax, inkokt lax, fried, pickled), varieties of herring (most commonly pickled, but also fried, au gratin, etc.), fishballs (fiskbullar), meatballs (köttbullar), potato dumplings with meat or other ingredients (palt), potato pancake (raggmunk), varieties of porridge (gröt), a fried mix of pieces of potato, different kind of meats, sausages, bacon and onion (pytt i panna), meat stew with onion (kalops), and potato dumplings with a filling of onions and pork (kroppkakor). Many of the dishes would be considered comfort food for the nostalgic value.
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