Gustavus Adolphus pastry: Difference between revisions
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It is unclear when the pastry was first created, some sources say the 1890s,<ref name=Danska/> others 1909.<ref>{{cite web|url=http://www.svt.se/nyheter/sverige/gustav-adolf-bakelsen-100-ar|publisher=[[Sveriges Television]]|title=Gustav Adolf-bakelsen 100 år|language=Swedish|date=2009-11-05|accessdate=2014-02-05}}</ref> There are somewhat different recipes for the pastry, but it always has a portrait of the king on the top, usually made of chocolate or marzipan.<ref name=Danska/> |
It is unclear when the pastry was first created, some sources say the 1890s,<ref name=Danska/> others 1909.<ref>{{cite web|url=http://www.svt.se/nyheter/sverige/gustav-adolf-bakelsen-100-ar|publisher=[[Sveriges Television]]|title=Gustav Adolf-bakelsen 100 år|language=Swedish|date=2009-11-05|accessdate=2014-02-05}}</ref> There are somewhat different recipes for the pastry, but it always has a portrait of the king on the top, usually made of chocolate or marzipan.<ref name=Danska/> |
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==See also== |
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* [[List of pastries]] |
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* [[Princess Cake]] |
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* {{portal-inline|Food}} |
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==References== |
==References== |
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Revision as of 23:58, 7 February 2014
 | It has been suggested that this article be merged into Gustav Adolph Day. (Discuss) Proposed since February 2014. |
Gustavus Adolphus Pastry[1] (Swedish "Gustaf Adolfs-bakelse") is a pastry traditionally eaten every 6 November in Sweden, Gustavus Adolphus Day, the death day of King Gustavus Adolphus the Great. It is especially popular in Gothenburg, a city founded by the king.[2]
It is unclear when the pastry was first created, some sources say the 1890s,[2] others 1909.[3] There are somewhat different recipes for the pastry, but it always has a portrait of the king on the top, usually made of chocolate or marzipan.[2]
References
- ^ ifood.tv
- ^ a b c "Gustav Adolfs-bakelsens historia" (in Swedish). Danska wienerbageriet. Retrieved 2014-02-05.
- ^ "Gustav Adolf-bakelsen 100 år" (in Swedish). Sveriges Television. 2009-11-05. Retrieved 2014-02-05.
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