Since yesterday was National Semla day, I wanted to see if I could elevate one of my favorite pastries. So here it is, my homage to the Swedish Semla! Almond dacquoise, almond filling, almond crunch and cardamom and vanilla mousse. Just like a semla, but
My sugar flowers from Maggie Austins class.
Another close-up of the sugar flowers.
Thank you so much Maggie and Jess (and your dad!) @maggieaustincake for two wonderful days at River Farm!
