The Nordics • Eat & drink • Get. This. Now. The ‘prinsesstårta’ dessert at Sturehof, Stockholm
At Sturehof – Stockholm’s iconic 1897 brasserie that had a make-over in 2024 – kallskänka Yohanna Blomgren has redefined Sweden’s most nostalgic cake. A kallskänka, for the uninitiated, refers to a chef specialising in cold dishes, a role steeped in Swedish culinary tradition.
Blomgren’s genius lies in transforming the 1920’s prinsesstårta (Swedish for princess cake, a cake created in the 1920s by cooking instructor Jenny Åkerström) into a layered dessert served in a stainless steel coupe.
This reimagined version combines tart jam, silky vaniljkräm (custard), sponge cake, whipped cream and a thin piercing green marzipan top, finished with a single pink rose. The taste? Pure balance: the tangy jam brightens the creaminess, while the marzipan adds a subtle almond finish. It’s light, indulgent and impossible to stop at just one bite.
Pair it with a glass of champagne, and you’ve got a dessert destined to become a modern classic. Expect it to dominate Instagram soon – but trust us, it’s even better in real life.
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