Aland Islands (Europe) – 27 April 2025

The Aland Islands are located in the continent of Europe. They have the Gulf of Bothnia to the north, Finland to the northeast, Russia to the east, Estonia, Latvia and Lithuania to the southeast, the Baltic Sea to the south, Sweden and Norway to the west and northwest.

The capital is Mariehamn.

The official language is Swedish, but they also speak Finnish and English as well.

The climate is generally mild, has significant rainfall in the summer. They have two seasons, Summer (June and July), and winter.

The staples are wheat, oats, barley, rye, cucumbers, sugar beets, potatoes, onions, apples, plums, pears, fish, cheese, mushrooms, and so much more (https://www.aland.travel/food).

https://www.britannica.com/place/Aland-Islands

ÅLAND ISLANDS PANCAKE (Finnish Pancake) (https://www.food.com/recipe/land-islands-pancake-finnish-pancake-504207):

• 2 C milk
• ¼ C cream of wheat, dry
• 4 eggs
• 7 TBSP sugar
• 2 C milk
• 1 C flour
• 1-1/2 tsp vanilla sugar
• 1 tsp cardamom, ground
• 1 pinch salt.

1. First make the semolina porridge (cream of wheat) by warming the milk in a saucepan and gradually adding the cream of wheat while whisking continuously.
2. Let simmer for about 15 minutes stirring continuously. This will take less time if you are using the “1 minute Cream of Wheat”.
3. Leave to cool completely.
4. Whisk eggs and sugar until foamy.
5. Add all other ingredients, including the cooled down porridge and stir well to combine.
6. Pour the pancake mixture into a greased over proof dish and bake in 400F oven for 20-25 minutes until firm.
7. Serve with a dollop of cloudberry jam (available at IKEA).

I had never had cloudberry jam before and it is yummy!!! I was not sure how this would turn out, but I think it turned out well!! It tasted good at least!

BACON:

How is bacon not good!!!

PRINSESSTÅRTA (Swedish Princess Cake) (https://www.sprinklebakes.com/2019/01/swedish-princess-cake-prinsesstarta.html):

Sponge:

• 4 large eggs
• 1 C sugar
• ½ C flour
• ½ C cornstarch or potato flour
• 1 tsp baking powder
• 1/8 tsp salt

1. Preheat the oven to 350F.
2. Grease and line a 9-inch round springform pan with parchment paper.
3. Place the eggs and sugar in a mixing bowl and beat on high speed until pale and thickened. Properly whipped batter should be light and thick and fall in a ribbon back into the bowl leaving trails of batter on the surface. Set a timer for 5 minutes; the mixture should triple in volume.
4. In a separate bowl, whisk the flours (or cornstarch), baking powder and salt together.
5. Carefully fold the dry mixture into the egg mixture until thoroughly combined.
6. Pour the batter into the prepared pan and bake for about 27-30 minutes or until a toothpick tester comes out clean.
7. Let the cake cool slightly in the pan for a few minutes then remove the springform collar. Peel away the parchment and let cool completely on a wire rack.
8. Optional: The baked genoise will be lightweight and the exterior dry and firm. When it’s completely cool, wrap the cake in plastic wrap and store in the refrigerator overnight for up to 5 days.

Vanilla custard filling:

• 1 C whole milk
• 4 egg yolks
• 2 TBSP cornstarch
• ¼ C granulated sugar
• 1 tsp vanilla extract

1. Stir together the milk, egg yolks, cornstarch, and sugar in a small saucepan.
2. Cook over medium heat, whisking constantly, until the mixture thickens.
3. The minute the mixture starts to thicken, remove it from the heat source and whisk vigorously.
4. Stir in the vanilla.
5. Transfer to a bowl and let cool slightly. Press the plastic wrap over the surface of the custard and refrigerate until firm.
6. The chilled custard should be thick and hold in the bowl of a spoon.

Stabilized whipped cream:

• 1 envelope .25oz powdered unflavored gelatin
• 2 TBSP cold water
• 2 C heavy cream, whipped
• ¼ C powdered sugar
• 1 tsp vanilla extract
• 1/3 C raspberry jam

1. Sprinkle the gelatin over 2 TBSP of water in a small bowl.
2. Let stand until set.
3. Place the heavy cream in the bowl of an electric mixer fitted with a whip attachment.
4. Set mixer speed to medium and beat until soft peaks form.
5. Gradually add in the powdered sugar and then mix in the vanilla.
6. Heat gelatin in the microwave for 5-7 seconds, or until completely liquid.
7. Gradually add liquid gelatin to whipped cream in a thin stream with the mixer running.
8. After all the gelatin is added, increase mixer speed to high and beat to stiff peaks.
9. Remove ½ C of the whipped cream and set aside.

Marzipan prep:

• Powdered sugar for dusting
• 1lb. Prepared marzipan
• Leaf green food color

1. Dust a work surface with powdered sugar.
2. Knead the marzipan with your hands to soften and place it on the work surface.
3. Add a small amount of leaf green food color to the marzipan and knead in until a consistent color is achieved.
4. Lightly add powdered sugar as needed to prevent sticking.
5. Roll it to a large circle, lifting to occasionally dust underneath with powdered sugar to prevent sticking.

Assembly:

1. Torte the cake into three layers using a serrated knife. The layers will be very thin so do this carefully.
2. Place the bottom cake layer on a plate or cake board.
3. Spread on the raspberry jam.
4. Top with ½ of the custard filling.
5. Top with a second cake layer.
6. Spread over the remaining ½ of custard.
7. Pile all (except the ½ C reserved) of the whipped cream on top and smooth into a dome shape using a large spatula.
8. Place the final cake layer on top and press down so that all the cake’s edges are smoothed against the whipped cream and a dome shape is formed.
9. Cover with the reserved ½ C of stabilized whipped cream.
10. Gently lay the marzipan circle over the top of the cake and use your hands to form the marzipan to the shape of the cake.
11. Trim the excess marzipan from the bottom of the cake using a pizza or pastry wheel.
12. Gently tuck the bottom edges of the marzipan under the cake using the back of a butter knife.
13. Paint the readymade white Wilton candy roses with a little Baker’s Rose food color dissolved in clear extract.
14. Use a kitchen-dedicated art brush with soft bristles so the food color can easily be brushed between the pedals.
15. Tint the leftover marzipan with a little more leaf green food color and roll flat on a powdered sugar-dusted work surface.
16. Cut small star-shaped flowers from the marzipan using a fondant cutter.
17. Use the leftover buttercream or a dot of corn syrup to attach the star shape to the bottom of the candy rose.
18. Attach the rose to the top center of the cake using buttercream or a dot of corn syrup.
19. Dust the top of the cake with powdered sugar using a small sieve.
20. The cake needs to be refrigerated for at least one hour or overnight is best.
21. Keep chilled until serving time and any leftovers need to be refrigerated as well.

I have never made this before, but I think it turned out pretty good. Again at least it tasted good!!