“a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.”
I grew up eating it, but they discontinued it in California more than a decade ago. Every time I pass it in the aisle butt display next to all the Drakes and Little Suzie’s in New York I feel gooey inside. No one on this coast seems to realize how lucky we are. It tastes like what you always want chocolate cake to taste like. It’s like when your tongue gets stuck to the roof of your mouth when you hit a really big chocolate chip in a warm cookie, but prolonged. I don’t even like chocolate cake usually but it tastes like what the cake from Matilda looks like.
The potato donuts at Downstate Donuts here in Chicago ruined me for other donuts. Miso honey butter is my fav. Just pure dense fried deliciousness. Like someone crossed sweet potato pie with Krispy Creme.
