To modify a quip of my late father, appetites - like money - don't disappear, they just change appearances. Having quit the vulgarities of alcohol and tobacco years ago we are nonetheless constantly threatened by their erstwhile acquaintance. Though I am assured that upon my 100th birthday I am at liberty to reignite the pleasures of distilled liquor, until then the only tolerable alternative is the satisfaction of confection. It was the work of a moment for us to relinquish and surmount any barriers that previously constrained our voracity. We went at it with a vengeance! The baker/owner was visibly delighted by our repeated transgressions. It took both of us to carry out our load of intemperance.
Meanwhile it's preparing for back-to-back appointments with the endodontist, cosmetic surgeon, ophthalmologist, general physician and internist, the default diversity of old fogeys. It would be a welcome relief to visit a chiropractor (something I hope to do tomorrow for my deteriorating spine). Is it any wonder we pine for potentially abusive deliverance?
A princess cake (Swedish: prinsesstårta) is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, jam (typically raspberry 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 1948 Prinsessornas kokbok cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of 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 Princess Margaretha (1899–1977; later Princess of Denmark), Princess Märtha (1901–1954; later Crown Princess of Norway), and Princess Astrid (1905–1935; later Queen of the Belgians). The cake is widely featured in Tom McNeal's book Far Far Away.