• This is traditional and most liked Swedish cake named ‘Princess Torte’. You know it probably well from Ikea Restaurant where is for dessert available. There is a light vanilla sponge layered with vanilla custard and whipped cream. In classic version the first sponge is spread with raspberry jam but I exchanged it for fresh strawberry slices. The whole cake is shaped like a dome and covered with sugar fondant or marzipan masse. Very tasty, light and not to sweet – my family love it. Enjoy!


    round spring pan 9 inch



    • 4 large eggs
    • 150 g granulated sugar
    • 75 g corn starch
    • 75 g cake flour
    • 1 teaspoon baking powder
    • ¼  cup (50 g) butter, melted

     Vanilla custard:

    • 600 ml milk
    • 1 teaspoon vanilla bean paste
    • 5 egg yolks
    • 100 g granulated sugar
    • 50 g corn starch
    • ¼  cup (50 g) butter, softened
    • 600 ml whipping cream
    • 200 g fresh strawberries, thin sliced

     Top decoration:

    • 450 g ready –to-use store-bought pink sugar fondant
    • 50 g dark chocolate, melted


    Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Add butter and mix until incorporated. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    Make the sponge: heat the oven to 350°F (180°C), grease and line (base only) the pan.

    Place the eggs and sugar into a bowl of a stand mixer and whisk together until pale and fluffy. This should take about 5 minutes and the mixture will look like very thick vanilla ice cream. Fold in the corn starch, flour and baking powder and carefully mix with a spoon or spatula. Fold in the melted butter and mix gently. Pour the batter into the prepared pan and bake for 30 minutes until the sponge is golden and started to shrink away from the side. Remove from the oven and leave to cool in pan. Once is cooled remove from the pan and transfer onto a wire rack.

    Cut the sponge horizontally into 3 equal layers. Place the first layer on a serving plate. Spread a very thin layer of vanilla custard. Spoon 4 spoons of the remaining custard into a piping bag and pipe a border around the edge of the sponge. Place strawberry slices on the custard layer inside the border.

    Whip the cream to stiff peaks. Fold half of the cream into the remaining vanilla custard. Spread a third of this creamy vanilla custard over strawberries. Place the second sponge layer on top and spread the remaining creamy vanilla custard over it. Set the third sponge on top. Spoon the remaining whipped cream over the sponge and spread to cover the top and sides, shaped it to a dome on the top. Chill in the fridge for 1 hour.

    Roll out the sugar fondant and carefully cover the cake. Gently press with hands to fit and smooth over the cake. Cut off the excess of the fondant on the bottom of cake.

    Melt the chocolate and set aside to cool. Place it in a piping bag with small round tip and pipe a spiral starting on the top.




    This is Mary Berry's recipe, however slightly modified by me.

    Category: Layered.

    Tags: strawberry, vanilla.

  • Vanille Kipferln are traditional German shortbread crescents baked in Advent time. Pastry is more flaky than typical shortbread because of almonds addition. After baking crescents are stiff outside and crispy inside. They stay fresh for few days. Vanilla seeds from the vanilla bean give very clear, intensive vanilla flavour. Beware not to eat them all. Enjoy!


    about 58-60 pieces (depending on size)



    • 2/3 cup + 2 tablespoons (180 g) softened butter
    • ½ cup + 1 tablespoon (90 g) icing sugar
    • 100 g almond flour
    • seeds of 1 vanilla bean
    • 1 teaspoon pure vanilla extract
    • 2 egg yolks
    • 1 ¾ cup (280 g) all purpose flour




    Place all ingredients in the bowl of a stand mixer and mix until smooth, tight dough (the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2-3 hours (or overnight).

    After cooling time remove dough from the fridge. Tear away walnut size portions and fill with it crescents mould (one portion – one hole). If you do not owe special mould roll each portion with your fingers into a log shape and fold ends to create crescent. Prepared without mould cookies place on a baking tray lined with parchment paper.

    Bake at 350°F (180°C) for 10 to 18 minutes (depending on the oven condition). The crescents should be lightly browned and set. Just after baking they are still tender and become hard when getting cold. Cool after baking on a wire rack. Dust with icing sugar before serving.



    Category: Cookies.

    Tags: Almonds, Vanilla.