A favorite of three Swedish princesses in the early 20th century, the prinsesstårta has become a modern classic. Delicate layers of sponge cake, raspberry jam and cream are covered by pastel green marzipan and crowned with a single fondant rose. This is the technical challenge that inspired me to Bake Through the Bake Off.
What better filling for a pumpkin spice Swiss roll than a light, airy eggnog-flavored diplomat cream? The chocolate polka-dots add a whimsical touch to this festive fall treat or holiday dessert!
Its name means “nun” in French, and this popular pastry is found in patisseries and boulangeries all over France. Made of pâte à choux and filled with pastry cream, two buns, like little cream puffs, are stacked on top of each other and decorated to look like nuns dressed in their habits.