. . . in pastry. During the week that's in it, pastry-shops in those countries do a roaring trade in Gustaf Adolfs-bakelse but there is no agreement about what goes in or what the confection should look like [see R for some options]. The one thing they have in common is a chocolate (occasionally marzipan) head of Gustav Adolf stuck on the top. Here's what goes into one variety. As a reader of English you shouldn't have enormous difficulty making sense of another Germanic language . . . if you've ever done any baking yourself. It may help to sound out the words. It's a bit like reading the 1000 year old recipe for eye-salve I put up earlier today.
3 ägg; 1,5 dl socker; 3/4 dl vetemjöl; 3/4 dl potatismjöl; 1,5 tsk bakpulver
The elderberry cream / Fläderkräm:
60 gr osaltat smält smör; 1 ägg [blimey another ägg!]; 50 gr socker [and more socker: this is not looking healthy]; 5 gr vetemjöl; 1 dl outspädd flädersaft; 1 dl vispad grädde
The blackberry cream / Svartvinbärskräm:
75 gr kesella; 1/4 dl crème fraiche; 1/4 dl socker; cirka 1 dl svartvinbärsmarmelad; 1 blad gelatin; 1 dl vispad grädde
The blood-red topping:
1 dl passerade hallon; 1 msk florsocker; 1/2 ark gelatin, blötlagt och smält.
Now if your life depended on it, you could cobble something edible together from that information - esp if you had a source of chocolate king's heads. But most of us would be totally at sea if we only had Finnish to inform us . . .of maybe not.
4 suurta munaa [eggs, beaten]
1 ½ dl sokeria [sugar!]
reilu 1 dl vehnäjauhoja [turns out that jauhoja is the same as mjöl]
3 rkl kaakaojauhetta [cocoajauhetta]
1 tl leivinjauhetta [another sort of jauhetta
½ dl perunajauhoja
The rest of us are going to have to celebrate the death of the Champion of Protestantism in some other [local] way. Not so nice if you're condemned to live in Ireland or Portugal where the pastries are 'robust'. Exactly a month from today we should all be glomming down boterletter van Nederland.