I know, you’re thinking what the heck is a Påskris, what does it have to do with the Red Cross and what’s up with that cake.
It’s all going to be explained in the coming paragraphs as we look at an old Swedish Easter tradition, visit a great organization and make a classic fika cake. So my friends read on or click that “More” button and we’ll be on our way.
If you must, Jump to Recipe but be sure and come back and have a read.
Påskris
We first introduced our readers to the Påskris a couple of years ago in our Easter in Sweden – What It Means To Me! post. The literal translation of Påskris is Easter twigs.
You can find Påskris everywhere in Sweden during the Easter season. Sitting on park benches, at the entrance to restaurants and most often sitting in a vase on a window sill in a home.
But where do these strange feather trees come from? Many places, but the best ones are made by hand by local Swedish Red Cross volunteers. But more on that and how we make them in a minute.
Read the Feather history here!
The Swedish Red Cross or Röda Korset
As a member of the International Committee of the Red Cross (ICRC), Sweden’s Red Cross performs much the same duties as other member nations. But, as a neutral nation, Sweden does perform some unique humanitarian duties in nations that other countries can’t or don’t wish to aid. A good example, Sweden’s Red Cross’ work with the starving in North Korea.
Each member country is made up of local chapters. Here in Sweden, Red Cross chapters make the Påskris using volunteers that are sold to raise money for the charity. Now around here, the chapter that makes the Påskris is the Lund chapter. A better group of volunteers would be hard to find. Each year about three months prior to Easter the group of volunteers comes to the local Lund chapter to make Påskris. I’m not sure of the total number of those who volunteer, but it’s over 30 kind-hearted people. Some only volunteer for the making of the Påskris, while others perform volunteer work through the year.
But the kindest of them all is Karin, as she’s the chief volunteer and the best boss you could ever ask for. Yep, you guessed it, I’m a rookie Påskris making volunteer.
After passing the initiation it was on to feather tying, the first step of making a Påskris. Oh, I was just kidding about the initiation, we were just messing around with the feather crown.
Actually the first step of the Påskris process is getting the feathers. They are a bi-product of all those Canadian Turkeys that are consumed at Thanksging and Christmas. The feathers are then sent to China for the coloring process and then onto our Red Cross chapter in Lund. We have many different colors; but yellow, blue, green, orange and white seem to be the most popular.
Making of the Påskris
Three feathers are grouped together at the base of the quill and tied with a thin wire. You have to have these wired feathers to build a Påskris.
Once the feathers are wired, you build your Påskris. Most of the Påskris made throughout the weeks are made to order for corporations, restaurants, retail businesses and individuals.
But the last couple of days we got to make them to our whim (so to speak) for sale at the annual Red Cross Spring Market fundraiser. I’ve got to tell you, by those last days there were feather trees everywhere.
And, on that last day, I made my first feather tree. A tremendous amount of work and love goes into the making of these feather trees.
All feathered out and time to Fika
You remember fika time, don’t you? It’s that fun Swedish tradition that’s considered “a social phenomenon, a legitimate reason to set aside a moment for quality time”. It’s also a time for a good cup of stout coffee (or tea) and having something sweet (or savory) to eat. Feather season fika at the Lund Red Cross is a very social time indeed. In fact, the whole event of Påskris making is a social event and great fun. Why I’ve met folks there that have been doing this for years. I think I counted about 22 people at the table for that last fika of the season.
I couldn’t leave you guys without sharing a special recipe for a lovely Swedish fika cake from Elisabet, an extraordinarily kind lady. Yep, that’s her above surrounded by feathers. She’s has a very important role for the feather season. She makes sure all that coffee, tea and sweets are ready for our 11:00 am fika. Now on my first visit to tie feathers, Elisabet had made here famous fika cake. Not being a big sweets eater, I took only a small piece. Boy, I was sure wishing I’d gotten a bigger piece after tasting it. It was light and fluffy, full of chocolatey flavor with lovely cloudberry flavored whipped cream filling/frosting, topped with sliced fresh strawberries. (Sorry I didn’t get a photo of Elisabet’s cake.)
I decided the next day I’d bake the sponge and post the recipe for you guys. Elisabet graciously shared the ingredients because I don’t know if she has a written recipe. Now let me stress, I’m not a sweets baker so my cake doesn’t look as nice as Elisabet’s cake. As a matter of fact, I had to make the cake three times to get it right. It’s a bit tricky in a couple of spots (as you’ll read in the recipe) but once I figured that out it was an easy bake. I have named the recipe, you guessed it, Elisabet’s Red Cross Coffee Cake.
So for those of you wishing to experience a very good example of a perfect Swedish dessert (at least in my opinion). The recipe is tucked just under old Chloe girl down below.
The Red Cross “thank you” lunch…
The 2019 feather season culminated this past Saturday (April 13th) with the annual Lund-Red Cross spring market fund-raiser. It was a busy day with waffles being made (for sale), bake sale and the big raffles. It was a huge success and helped us reach the Lund Red Cross chapter fund-raising goal for 2019 feather season.
With the spring market behind us, we had the final gathering of the 2019 Påskris making crew this past Tuesday (April 16th). We all met up back where the Påskris are made, for a grand luncheon. Thirty-two Påskris makers attend the luncheon where we were served a starter of homemade wild deer and beef pâté served with sweet pickles, fresh foraged wild ramp and Cumberland sauce on the side. To wet our palate we had a wonderful Müller-Thurgau Petri Estate wine from the German foothill of the “Haardt”. For our main, we had homemade gravlax served with boiled dilled potatoes, farm fresh boiled egg and a lovely cream sauce. For dessert, it was Påskmousse topped with a couple of raspberries and a mini candy Easter egg. Now, this meal might not have been served on fine china (which was good as I volunteered to wash the dishes) but it sure tasted yummy and the comradery was grand.
Now, it should be noted that although my fellow feather making colleagues speak English, their side job (especially for Jan) was to work on my Swedish. I must say, they did a fantastic job of teaching, but I can’t say the same about my learning. Oh, and yes I’ll be back next year if they’ll have me.
Chloe says, “It must be Springtime as my hair just got cut shorter” Elisabeth’s Red Cross Coffee Cake has been tested and tasted (don’t tell Mom) by Chloe and she gives it her coveted 4 paws rating (She isn’t big on whipped cream) –
Thanks again for joining us to make feather twigs and Elisabeth’s Red Cross Coffee Cake and do come back for our next post, it’ll be all about an absolutely perfect vodka. Oh, and don’t forget to support your local Red Cross, they do such wonderful work.
Have you ever seen a feather tree?
Your comments are always appreciated, just scroll down to “Leave a Reply”.
Elisabet's Red Cross Coffee Cake
This is not your typical heavy coffee cake. Instead, it's light and fluffy! It's full of chocolate flavor with a nice strawberry whipped cream filling and topped with fresh berries. It's perfect for that afternoon fika (coffee break) or late night snack.
Ingredients
Sponge Cake - Wet ingredients
- 3 large Eggs, room temp.
- 126 gr (1.5 dl) Granulated sugar.
Sponge Cake - Dry Ingredients
- 70 gr (.75 dl) Potato starch (flour).
- 2 tbsp (2 msk) Dark cocoa powder, see note 1.
- 1 tsp (1 tsk) Baking powder.
Whipped filling and topping
- 1 pint (250 ml) Extra heavy (35% fat) whipping cream. See note 2.
- 5-6 large Ripe Strawberries, sliced thickly.
Garnish
- 1 pint (dry) Fresh ripe strawberries, sliced. See note 3.
Instructions
Do ahead
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The evening prior to baking the sponge cake place the 5-6 (or more) thickly sliced fresh strawberries into the pint of heavy cream and refrigerate until needed the next day.
Sponge cake
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Prepare a rack in the center of your oven and then preheat your oven to 390° F (200 C°).
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Next, prepare a 20 cm (9") non-stick springform cake pan. Line the bottom with non-stick baking paper. Do not butter the sides of the pan. This will help in reducing the rounded top effect.
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Now, crack your eggs into a bowl large enough to accommodate all the ingredients. Weigh out your sugar in a separate bowl and set aside.
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In a different bowl combine your dry ingredients (not the sugar) and blend. You'll need a sifter for adding the dry ingredients.
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Now, this is where you either have a great light sponge cake or a rubbery eggy mess. Using a mixer at high speed begin to beat the eggs until they begin to get fluffy. While the mixer is still running, slowly pour in the sugar. Continue mixing until you have a very fluffy mix which will be like a loose meringue. This took me 5 minutes from start to finish. Unplug your mixer so you're not tempted to use it for the next step. (I speak from experience here.)
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Folding the dry ingredients into the meringue is also a critical step. Using the sifter sprinkle about a quarter of the dry mix over the top of the egg mixture. Now slowly fold to blend. Go slowly so as not to knock down the meringue mixture. Repeat this step until all the dry ingredients are blended into the egg mixture.
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Gently pour the cake batter into your prepared baking pan. DO NOT tap the cake pan on the countertop to remove bubbles, we want to keep those.
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Carefully place your cake pan onto the center rack in the preheated oven and close the door gently. Bake for about 20 minutes (depending on pan used) but begin checking after 15 minutes. The center of the cake should be set and a cake tester should come out clean.
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When done, remove and gently place on top of a cooling rack. After the cake is cooled (about an hour or longer) slowly run a knife around the edge of the pan to release the cake. Then release the springform and lift the cake onto the cooling rack.
Cream filling and frosting
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Take the cream with the strawberries and drain off the cream into a very cold whipping bowl. Your cream should have a lovely light pink color and a hint of strawberry flavor. Discard or eat the berries.
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OPTIONAL: Should you wish the filling to be a bit sweeter add powdered sugar (to your taste) to the cream while whipping.
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Now, whip the cream until it has stiff peaks, just before it's gone too far. You need to have a cream with a good body. Place the whipped cream in the fridge while completing the next step.
Assembly
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When the cake is thoroughly cooled you can begin assembly by slicing (horizontally) the cake into two even pieces.
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OPTIONAL: Should you wish, you can drizzle a layer of warmed strawberry jelly over the bottom layer prior to adding the cream on top. Should you do this, let the cake recool entirely prior to adding the cream.
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Place a nice thick layer of the cream mixture evenly onto the bottom layer. Now, gently place the top layer on the cream covered bottom layer.
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Use the remaining cream mixture to cover the cake as you wish. Pipe it on and make it pretty if that's your thing. Me, I'm just a plan spatula type of guy.
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Place the fresh sliced strawberries on top of the cake any way you please. Brew some coffee or tea and it's time to fika.
Recipe Notes
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- Regular cocoa powder can be substituted here, it will yield a cake that is a bit less chocolaty and a bit lighter in color.
- In order to have a proper filling, you must use at least 35% fat whipping cream here.
- The number of strawberries required will vary based on the thickness you slice them. Making a single sheet layer cake vs round (or square) two-layer cake will also affect the quantity.
Healthy World Cuisine says
Hello Ron, thanks for the history on the Swedish traditions around this holiday. I always wondered what the feathers were all about so glad to find out the Why behind it. You might have a lot of patience when it comes to making these feathers. I fear we would be all thumbs. Delicious cocoa and strawberry cake. Would love a slice with our afternoon coffee. Wishing you a lovely weekend!
Ron says
Happy Easter Bobbi! I’m so glad you enjoyed the post and yes tying feathers can get a bit monotonous. I guess that’s why we only work about an hour and then break for fika and then another hour. Two hours a day is about my limit. The cake does pair well with an afternoon coffee or tea. Thanks for taking the time to have a read and as always your comments are greatly appreciated.
Healthy World Cuisine says
Hope your Easter was super too Ron! I bet there is not a crumb left on that cake… Hope your week is going well. Take Care
Ron says
Not one single crumb survived.
Ronit says
Thanks for another interesting post!
The cake looks delicious. I love the “trick” of flavoring the cream with the strawberries ovenight. Will keep it in mind!
Ron says
Your most welcome Ronit. The trick to flavoring the cream is not to mush up the strawberries to attempt to impart more flavor as increase the moisture in the cream. That, in turn, makes for a less stiff cream. I learned that the hard way.
2pots2cook says
You gave us another lovely ride Ron; I am not sure if it is correct to say so in English but it’s heart warming and gives plenty of hope. I will definitely pass your story to my son and show him the photos hoping all the readers will do the same to at least one person so the spirit of sharing and caring goes on. Happy Easter to you and your loved ones !
Ron says
Davorka you comment came out just fine in English and greatly appreciated. I hope your son also enjoys the post. Hoping you’re having a wonderful family Easter. Thanks for stopping by and having a read.
Juliana says
Oh Ron, this is the first time hearing about Påskris…thank you so much for post…so interesting! And you cake…potato starch? again something new to me…I am overwhelmed with all the information I am reading here…the cake looks awesome, light and fluffy…thank you so much for the recipe. Happy Easter!
Ron says
And a Glad Påsk to you as well Juliana. I’m glad you enjoyed the post and it’s always fun to hear that someone finds new ideas from a post. For me, one of the main reasons I read food blogs is to pick up new ideas for dishes and I’m always learning. Thank you for taking the time to stop by and have a read.
Mimi says
What a great post! I love the way Europeans celebrate holidays – especially Easter!
Ron says
Thanks Mimi, I’m glad you enjoyed the post. I don’t know, but perhaps one reason Europeans celebrate the holidays in a deeper sense might be because of the holiday traditions that are rooted in an age-old tradition. Whatever the reason I agree, I also love the European holiday tradition.
Eha says
Oh, Ron – I may have been born just across an itty-bitty sea from where you live, but today’s post is all ‘news’ to me 🙂 ! We certainly do not have any form of the paskris making in Estonia . . . I hope the custom does not die out and it is heart-warming to read it used for such a very commendable purpose. However beating self and others with birch twigs was and is a custom present in everyday life more than ever: in the weekly sauna naturally . . . throw water onto the hot stove, sit back and let loose with the branches 🙂 ! Marvellously good for the heart, body and skin . . . then rush out naked and jump into the nearest body of water . . . no shortage of these !! I would have loved the ‘thank you’ lunch sans the cake as you would know and am glad that as an extra you added to your fluency in Swedish . . . . an interesting language . . . .
Ron says
Hi Eha, I did search to see what countries have the feather tree tradition or similar but found it to only occur elsewhere in a portion of Finland and apparently a small portion of Germany. Other cultures tie ribbons and rags to trees for various reasons but it seems the tying feather to twigs is pretty much Swedish. We’re right next to Denmark and most there don’t know what it’s all about, but then neither do many Swedes. Oh, I know that thrashing, sauna and icy cold water adventure well, it’s actually fun. Though, I think, not for those with weak hearts. The thank you lunch was great fun. Take care and thanks for stopping by.
Mad Dog says
In parts of Spain people still take part in a procession of penance , with their faces covered. Some may still thrash themselves. Many towns and villages bring out large sculptures of Jesus and Mary (from their churches) and carry them on the procession.
Here in Cataluña, this year, their patron saint’s day, St. Jordi (St. George) falls on the day after Easter Monday. As you probably know, the cross of St. George is red on a white background. The tradition is to buy a rose for a girl and a book for a boy. People make St. Jordi cakes with the colours of the Catalan flag – four red bars on a yellow background.
Ron says
What an interest tradition you have over your way and one I’d love to experience. I think the red and yellow strips would make a lovely cake icing. Do they add the blue diamond and white star or just a red star? Our Skåne flag is very similar in color to the strips of the Catalan flag. Enjoy your Easter Monday celebration. FYI, we also celebrate Easter Monday. But it’s mostly a day to recover from the eating and drinking of the days before. Thanks for stopping by.
Mad Dog says
Just red and yellow. They say the red stripes represent the blood of Wilfred the Hairy (Count of Barcelona), who drew his fingers across his yellow shield after being wounded in battle.
Ron says
Thanks for the info Mad Dog. I love history like this.
Tandy | Lavender and Lime says
What an interesting tradition. More interesting is the work they are allowed to do in North Korea. I didn’t think that the country let in aid of any sort. Blessed Easter Ron, to you and your family.
Ron says
It is an interesting tradition and one I have always enjoyed. The involvement of the Swedish Red Cross in North Korea (for humanitarian purposes) goes back to the Korean War. Sweden as a neutral country was involved in all peace efforts. In 1950 the Swedish government set up a Hospital that treated both sides of the war. The hospital was completely staff by Swedish Red Cross doctors and nurses. The hospital remained until about 1958 before being dismantled. But, the Red Cross remained to provide humanitarian aid to the starving poor.
Tandy a big Glad Påsk to you and yours.
David says
Ron – what a great bit of history, and what a beautiful tradition! The cake looks beautiful, and worthy of the season. Wishing you both a very happy Easter…
Ron says
David, I do enjoy the tradition and it was wonderful to be a part of making the Påskris. Hopefully, as I write this, you’re in the midst of a grand Easter cook for you guys. Enjoy your Easter. Thanks for stopping by.
Liz says
What a fun and interesting post, thank you. It is so wonderful to learn about customs in other places, this one was completely new to me. And, I am impressed at the commitment to the Red Cross. They are such an important international organization.
Happy Easter to you and your family.
Ron says
Happy Easter to you and yours as well. I’ve learned a bit about the Red Cross and indeed it is an important organization. I’ll be continuing my volunteer work in other areas for the local chapter throughout the year. Should we have another bad fire year, I’m on the list to cook in the mobile canteen. Hope we don’t have fires like last year, but if we do I’ll be proud to cook for those firefighters. Thanks for taking the time to have a read.
Kelly | Foodtasia says
Ron, it’s been so interesting learning about paskris. They certainly are beautiful! I admire the camaraderie and sense of community that goes into making them. And the fika at the end must be a much anticipated and delicious occasion! Elisabet’s cake is lovely with the wonderful combination of chocolate, strawberries, and cream. Letting the strawberries sit overnight in the cream is brilliant!
Ron says
Hi Kelly, I did get a wonderful sense of community and met some wonderful new friends. Volunteer work is the most rewarding work I’ve ever done and your boss is always nice cause they know if they’re not, you’re out of there. I think you’d like Elisabet’s cake. The great baker you are, I know you’d nail it the first time.
Lorraine @ Not Quite Nigella says
Wow I’ve never heard of this tradition before or even seen it. Thank you for sharing it! BTW my name is Lorraine, not Loretta (as you’ve sometimes called me) 🙂
Ron says
You’re welcome for the share and sorry about mixing up your name. It must have been a “senior moment”.
Mackay Sherry says
Ooh that cake looks delicious Ron. How fascinating about the paskris and the feathers coming from Canada 🇨🇦 happy Easter 🐣 to you. Cheers sherry
Ron says
Sherry, As your Easter, has now passed I’ll be sending a belated Glad Påsk. Yep, I couldn’t find out why Canada. Maybe the US doesn’t allow the exportation of their turkey feathers. Thanks for stopping by.
Neil says
I think I’d really like fika time Ron. Especially with me having a particular craving for something sweet when I’m enjoying a good strong coffee. That Red Cross Coffee Cake would be perfect. Well done for persevering and getting it right after 3 times. And I’m with you with old traditions. Hopefully the tradition of Paskiris won’t die out completely. That would be a real shame. Happy Easter to ya!
Ron says
Hi Neil, fika is an institution here for sure. It’s said that in order to have a proper fika you have to serve seven different sweets. You only see this now for a formal fika, but my MIL usually has cinnamon buns and different cookies when she serves fika. You’d enjoy Swedish coffee as it’s very bold in taste.
Well as stated, I’m not a sweets baker so it took three tries. But an experienced baker like you should find the recipe quite easy to make. Thanks for stopping by.
Valentina says
Another tradition that’s new to me. And what a fabulous one it is. So lovely you volunteer and are a part of this. The feather making seems to result in beauty, and it’s so wonderful it’s spread all over and for a good cause. Of course the cake sounds super tasty! A very happy Easter to you and yours. 🙂
Ron says
Thanks for the kind words, Valentina. I did enjoy volunteering and look forward to more Red Cross adventures.
David @ Spiced says
Wow, I’d never heard of Påskris until this post, Ron. What an incredible tradition! (I also found the thrashing tradition quite fun, too, but I understand why the church wanted to steer away from that one.) The collection of different feather trees is impressive, and I love the bright colors. That’s a perfect way to celebrate the season, but also bring color to everything coming out of winter! Speaking of color, this cake looks incredible. At first glace, I assumed it would be a vanilla sponge cake inside…but it’s chocolate! This sounds super delicious, and I could definitely go for a slice with my morning coffee…or with fika! 🙂 Congrats to the newest feather tree maker. Your colleagues there sounds like wonderful folks!
Ron says
David, I’m proud to have introduced you and others to the Påskris tradition. Many believe the bright colors cam latter to either mimic the colored Easter egg or as a celebration of the coming of Spring. Either way, I do enjoy them. I think you might just like this cake. Oh, I did meet such nice people when feather making. Thanks for taking the time to have a read.
Karen (Back Road Journal) says
I applaud your baking skills and your volunteer work…good for you Ron!
Ron says
Thanks Karen, but I’m not too sure of any baking skills. It is a joy to volunteer for a good cause.
Judith Graber says
Such an interesting custom – love the feathers and the colors. You guys know how to have fun – I think the crown suits you Ron 🙂 The cake sounds delicious with the strawberries – I make a strawberry cake and use nasturtiums as the garnish actually for my hubby on his June birthday. Good combination and a keeper!
Ron says
Hi Judi, I agree I think the crown suited me, but luckily the others didn’t. Strawberries and chocolate are always a winner in our house. I’ll have to remember that nasturtium cake garnish idea. Thanks for stopping by.
Laura says
Ron, I’ve never heard of Paskris, so interesting. I appreciate how meaningful the feathers can be during the Easter season. Thanks for the education. I love the idea of this cake, too – so light and chocolatey and I love the way you made that beautiful pale pink colored cream for the top. I’m definitely going to copy that method sometime soon. Brilliant! And, Please, let Chloe know how lovely her haircut is!
Ron says
Laura, you copy away on that cream method. It also works with raspberries and cloudberries. I’m not sure how blackberries would turn out. I am very pleased to have introduced you to a new Easter tradion. I’d tell Chloe, but she’d just get big headed.
Chloe says
Thanks Mrs. Laura, those four-hour salon visits are tiring on an old gal like me, but I think worth it.
Jeff the Chef says
What a lovely and charming cake! I’m going to make it! I’ve never heard of steepping berries into cream and then whipping it, but I love, love, love the idea. Thank Elisabet for the recipe!
Ron says
Hi Jeff – I thought of you when I made this as I know you enjoy baking a cake. As I mentioned to Laura, you can use other berries as well. I’ve even seen beets used to produce a reddish whipped cream used in a savory cake (Smorgastarta). I bet you get it right the first time. It’s not overly sweet, so if you want to kick that up a notch use the dripped jelly on the bottom layer option. Maybe a strawberry liqueur mixed with the jelly. Let me know what you thought of the cake.
Kathryn says
I so enjoy your posts Ron, I learn so much from them. The story behind the Påskris is so interesting and I am wondering if there might be a connection to something I borrowed from Martha Stewart many years ago which has become a family tradition, the decoration of tortured willow with lovely and light Christmas and Easter ornaments… my (now) adult children call them ‘the sticks’ but I note they have adopted them in their own homes for Christmas. I think your cake looks beaut! Hope you had a lovely Easter, 🐣
Ron says
I’m so glad that a show you something new. You’ve been teaching me cheffing stuff with each of your posts. I think you might be right about the MS connection. Here’s an image (by Fredrik Nyman) of a modern Swedish Easter tree. Thanks for stopping by.
Susan says
Another very interesting post, Ron! I enjoyed seeing and reading about the history of the feathered twigs which I hadn’t heard of before. Kudos to you for joining in to make them with the Red Cross volunteers. Coming away with a delicious cake recipe was certainly well worth your effort! I love this kind of light cake and would love to try making it with your tips for success. Chloe is looking quite pretty with her spring cut!
Ron says
Thanks for the kind words, Susan. It is rewarding to work with the Red Cross and I look forward to future endeavors. Making Elisabet’s cake will be an easy task for a cook of your abilities.
Pam says
Another great Swedish tradition that is new to me. Sounds great and love all those feathers! I’d never have the patience for that. Kudos to you, Ron, for joining and helping out! You look mighty handsome wearing your feather crown!
And the cake — I need a slice or two! It sounds light and delicious, perfect with a cup of coffee.
Take care and have a good rest of the week!
Ron says
Pam, I’m glad to have introduced you to a new Easter tradition and glad you enjoyed the post. As for handsome in the feather crown, it’s the crown that’s making me look handsome. The cake is perfect with an afternoon coffee. Thanks for taking the time to have a read and share your thoughts.
John / Kitchen Riffs says
Terrific post! Great looking cake, and I learned more about feathers than I thought possible to know. And birch branches. 🙂
Ron says
Thanks, John! I’m glad I covered you up with feather info and birch twigs. I’m thinking you might enjoy my next post as it’ll be my first and likely only cocktail post with a bit of Swedish alcohol history.
Pauline says
Ron sorry I’m a bit late with this, however I have just taken time to read your story and I just love the idea of the Paskris tradition. What a wonderful Easter you had. I sure hope Paskris doesn’t disappear however I feel your wonderful Red Cross mates will keep it alive each year. I also love the way you guys eat, the luncheon menu was so interesting and very different to our kind of menu. I need to visit Sweden…. I was interested to see the use of potato starch flour in Elisabet’s recipe. However the thought of making such a sponge cake excites me and you have given such precise instructions I’m sure it would turn out first time round, especially now that it is getting cooler here. A very enjoyable post. Well done. I’ll look forward to your vodka story:) Best wishes, Pauline
Ron says
No worries Pauline, stop by whenever you have time. I’m so glad you enjoyed the post and I know Elisabet’s cake would be a breeze for a cook of your talent. I’m working on the vodka story currently, I think you might like it. Thanks for stopping by.
Alida @My Little Italian Kitchen says
Hello! I am back after such a long break. I always love visiting your blog as I always learn something new about your country. I found Paskris quite interesting and very pretty with all those colours. I hope you had a lovely Easter break. We had fabulous weather over here in the UK although now it is back to normal and it is a little colder too. I love the look of your strawberry cake and it is very well risen too. Strawberries are coming into season in the UK too very soon and I am tempted by this. Ciao!
Ron says
Alida welcome back. We had a glorious Easter and also fine weather, but like you, we’re more normal now. I think you might just enjoy the cake as it’s not so sweet (although you can make it sweeter) and great with coffee or a spot of tea.
Ciao Chow Linda says
Well, that’s a tradition I knew nothing about. Thanks for educating me, and how wonderful that you got involved with making Paskris yourself! By the way, the cake looks pretty darn delicious too. I hope you had a wonderful Easter.
Ron says
Linda, we did have a great Easter. It’s a four-day weekend here and we had dinner parties or luncheons every day. I’m glad you found the post informative and yes I really enjoyed getting together each week with my fellow Red Cross feather tree makers. Thanks, for taking the time to have a read and leaving a comment.
Frank says
What a lovely and fun tradition. You say you’re just a rookie Påskris maker, but that crown looks pretty professional to me!
Ron says
Hi Frank, well we only go around once in life and it was my chance to feather king for a few moments. Thanks for stopping by.
frugal Hausfaru says
Have I mentioned what a joy it is to read your blog and stories about Sweden, traditions, and history? And it’s not that I have a particularly keen interest in Sweden, or at least I didn’t before I “met” you but you manage to bring that history and tradition to life with each and every post.
What a fantastic read and I’m sure you’re well on your way to becoming a Paskris master. I’m glad the tradition is being kept alive.
Mollie
Ron says
I take that as a grand compliment Mollie, thanks a bunch. Don’t know if I’ll ever become a Påskris master but Iäm getting good at the fika. Thanks for having a read.
Gerlinde says
What a great story Ron. I read your response to one of the comments and I don’t know where in Germany Paskris are being made. Your cake looks great and what a great idea to soak the strawberries in the cream.
Ron says
Thanks Gerlinde, it was fun to experience and write about. I couldn’t define where in Germany the påskris tradition was observed in Germany either. I found the information in an old Swedish article about the history of the Påskris. I do however believe feather Christmas trees where (maybe still are) famous in Germany. As always your taking the time to read and comment is greatly appreciated.
Jas @ All that's Jas says
A delicious coffee cake I wish I had right now. Hope your Easter was lovely!
I have whole new respect for you as a Red Cross volunteer, Ron. I was a manager at the American Red Cross for almost 10 years and our volunteers are invaluable. The amount of work and dedication they put in helps tremendously, and the Red Cross wouldn’t be the same without them. Thank you for donating your time on behalf of all chapters around the world!
Ron says
Hi Jas. We did indeed have a wonderful Easter. Good to find a fellow Red Cross devotee. I have long been a supporter of the Red Cross, but this was my first time to volunteer in Sweden and I’m so glad I did. Next up is a Red Cross bike safety course for young non-Swedish speaking children and I’m looking forward to it. Isn’t amazing how wonderful the volunteers are. Thanks for taking the time to have a read and leaving a comment.
mjskitchen says
A very uplifting post! Thank you! It’s so nice to know that there is at least one country in the world that cares about and are active with humanitarian efforts. I can see why you were excited about that cake. It looks delicious!
Ron says
MJ, I’m so glad you enjoyed the post. Sweden, in general, is a very kind country. Many people don’t realize that well over 24% of Swedish inhabitants are foreign-born with the majority coming as asylum seekers. In 2015 Sweden had 162,877 asylum applications and Sweden is a country of only 10 million. It’s now dropped to a more manageable number of around 100,000/year. The cake was great with coffee for sure. Thanks for stopping by.
Angela says
Four stars only because I haven’t tried it, but it sounds lovely. Last summer we had a Midsomer party in our neighborhood, as we have several families of Swedish descent and also a family from Norway. My contributions was coffee cakes. I made three and had great fun. Two were Swedish recipes; the third was straight out of the American south. I think I should add this cake come mid-June.
Ron says
Hi Angela, midsommarafton (Midsummer Eve) is likely the second most celebrated holiday here in Sweden. It’s good to hear you guys over that way are getting into the spirit. For this midsommarafton, we’ll be hosting a crowd of about 25 of which six will be my kids and grandkids (from the US) who will be visiting at that time. We’re really looking forward to it. If you have a go at the cake let us know how it went. Thanks for taking the time to have a read.
Adina says
An interesting post, I have never heard of these feather trees before. 🙂 And the cake, I just love it!
Ron says
Thanks Adina, I’m so glad you enjoyed the post. Thanks for stopping by.
Bernice says
The feather tree looks like so much fun and is festive. Also love the cake – looks fabulous!
Ron says
Thanks Bernice, the feather trees were such fun and the cake was yummy. Take care…