Gustaf Adolfsbakelse with a Twist

Ingredients

This adapted version of Gustaf Adolfsbakelse introduces a modern twist to the traditional Swedish pastry. While the original recipe features a classic combination of vanilla cream, raspberry jam, and whipped cream, this variation incorporates unique flavors and textures to elevate the dish. The addition of a buttery shortbread crust and a chocolate decoration adds depth and sophistication to the dessert, making it a delightful treat for any occasion. We alse have the original recipe for Gustaf Adolfsbakelse, so you can check it out.

• Shortbread crust: Shortbread crust:
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• Vanilla cream filling: Vanilla cream filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 3 large egg yolks 3 large egg yolks
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Raspberry jam layer: Raspberry jam layer:
• 1/2 cup (150g) raspberry jam 1/2 cup (150g) raspberry jam
• Whipped cream topping: Whipped cream topping:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Chocolate decoration: Chocolate decoration:
• 2 ounces (60g) dark chocolate, melted 2 ounces (60g) dark chocolate, melted

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour and granulated sugar for the shortbread crust. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Press the mixture into the bottom of a greased 9-inch tart pan. Bake for 12-15 minutes or until golden brown. Allow it to cool completely.
4. 4.
   In a saucepan, heat the milk and heavy cream for the vanilla cream filling over medium heat until it begins to simmer.
5. 5.
   In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract until well combined.
6. 6.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
8. 8.
   Remove from heat and let it cool for a few minutes. Then pour the vanilla cream filling onto the cooled shortbread crust.
9. 9.
   Spread the raspberry jam evenly over the vanilla cream filling.
10. 10.
    In a chilled mixing bowl, whip the heavy cream and powdered sugar for the whipped cream topping until stiff peaks form.
11. 11.
    Spread the whipped cream over the raspberry jam layer.
12. 12.
    Drizzle the melted dark chocolate over the whipped cream in a decorative pattern.
13. 13.
    Refrigerate for at least 2 hours before serving.
14. 14.
    Slice and serve chilled.

Treat your ingredients with care...

• Shortbread crust — Ensure the butter is cold and cubed to achieve a crumbly texture. Be careful not to overmix the dough.
• Vanilla cream filling — Whisk the egg yolk mixture continuously while pouring in the hot milk to prevent curdling. Cook the mixture over medium heat and stir constantly to avoid lumps.
• Whipped cream topping — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results. Add the powdered sugar gradually while whipping to achieve a stable whipped cream.

Tips & Tricks

• For a twist, add a hint of lemon zest to the vanilla cream filling for a refreshing flavor.
• Experiment with different flavors of jam, such as strawberry or blackberry, to customize the dessert to your liking.
• To save time, you can use store-bought shortbread cookies instead of making the crust from scratch.
• Make sure to cool the shortbread crust completely before adding the filling to prevent it from becoming soggy.
• Serve the Gustaf Adolfsbakelse chilled for the best taste and texture.

Serving advice

Serve each slice of Gustaf Adolfsbakelse on a dessert plate, garnished with a fresh raspberry and a dusting of powdered sugar. Accompany it with a cup of hot coffee or tea for a delightful experience.

Presentation advice

To enhance the presentation, drizzle some raspberry sauce on the plate before placing the slice of Gustaf Adolfsbakelse. Add a sprig of fresh mint as a decorative element. The chocolate decoration on top can be shaped into a crown or any other design that represents the regal origins of the dish.