Each November 6th, Sweden celebrates Gustav Adolfs day, honoring King Gustav II Adolf with pastries, though there isn’t a set tradition for how they should look. Bakeries create various interpretations, and this is my version: a 4-layer delight featuring rich dark chocolate ganache, Cointreau-spiked white chocolate buttercream, and an Earl Grey panna cotta layer. Traditionally garnished with a chocolate seal bearing Gustav Adolf’s profile, it can be adapted for any celebration by swapping out the seal or choosing a different decoration. Create individual pastries or a square cake—perfect for all occasions!
Jump to RecipeIngredients You’ll Need To Make Theese 4-Layer Pastries
Milk Chocolate Ganache with Almonds: milk chocolate, heavy cream, butter, chopped almonds
Joconde Layers: almond flour, powdered sugar, cornstarch, eggs, granulated sugar, melted butter
Cointreau Syrup: water, granulated sugar, Cointreau
Dark Chocolate Ganache: dark chocolate, heavy cream, butter
White Chocolate and Cointreau Buttercream: white chocolate, butter, powdered sugar, Cointreau
Earl Grey Panna Cotta: heavy cream, Earl Grey tea leaves, vanilla, granulated sugar, gelatin sheets
Equipment You’ll Need
- Silicon mats
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Plastic wrap
- Kitchen scale
- Measuring spoons
- Fine mesh strainer (if using loose tea)
For this recipe, I used two large baking mats and cut each in half to get four layers. If you prefer a smaller setup, I found similar half-sized silicone mats with raised edges on Amazon. These fit standard ovens perfectly and are great for home bakers, whether you’re making these cake layers or using them for Swiss rolls. Other sizes are also available if you’re looking for a larger option.
Instructions
- Prepare the Base: Preheat the oven, prepare your silpat mats, and make the opera cake layers.
- Make the Cointreau Syrup: Combine water, sugar, and Cointreau. Let it cool.
- Prepare the Ganache: Heat cream, stir in dark chocolate, and let it set overnight.
- Earl Grey Panna Cotta: Infuse cream with tea (using either tea bags or loose tea), then strain through a fine mesh strainer to remove the tea leaves if using loose tea. Add gelatin and chill overnight.
- Make the Buttercream: Melt white chocolate and whip with butter and powdered sugar.
- Assembly:
- Place the first Joconde layer and moisten it with Cointreau syrup.Spread a layer of dark chocolate ganache over it.
- Add the second Joconde layer, moisten with Cointreau syrup, and spread the whipped panna cotta.
- Place the third Joconde layer, moisten with Cointreau syrup, and add buttercream, saving a third for the top.
- Add the fourth Joconde layer, moisten, and spread the remaining buttercream on top.
- Chill for at least 2–3 hours to set.
- Final Assembly:
- Heat cream, pour over milk chocolate, stir until smooth. Add butter for shine, then fold in almonds. Allow to cool slightly before spreading over cake.
- Chill for at least 1–2 hours to set.
- Cut and Serve: Trim a small amount from each side of the assembled pastry to create clean, sharp edges for a polished, professional finish. Slice into pieces (optional) and enjoy!
How to Store
These pastries can be stored in the refrigerator for several days. They are also naturally gluten-free, making them suitable for various dietary needs.
My Go-To Baking Chocolate for a While Now
For any baking enthusiast, using high-quality chocolate can make all the difference in taste and texture. Callebaut chocolate has been my go-to for a while now because it’s not only smooth and rich, but also a great value for the quality—a true investment for its price. Whether you’re making ganache, buttercream, or a glaze, this chocolate delivers consistent and decadent results every time. It’s ideal for anyone who bakes frequently and appreciates quality. You can find Callebaut chocolate here and enjoy the same reliable results in your own baking.
If you’re interested in creating your own Gustav Adolf chocolate seals, you can find a suitable mold from Åsö at this link. This mold allows you to make up to 18 seals, adding a traditional touch to your pastries. Note that Åsö ships exclusively to Sweden, Norway, and Finland. If you’re not celebrating Gustav Adolfs day, feel free to skip the seal altogether. Instead, consider using a decorative chocolate seal or enhancing your desserts with some edible gold, available here.
Share Your 4-Layer Pastries!
If you try out this ,4-Layer Pastries – A Delectable Gustav Adolf Day Pastry I’d love to see your results! Tag me directly on social media at @missbrownsbakeryandbeyond so I don’t miss it, or send me a picture of your creation. I’d love to celebrate your baking success!
If you enjoyed the 4-layer pastries but want something quicker yet delicious, try my Easy Gluten-Free Apple Bundt Cake with Coffee Brown Sugar Glaze. It’s a delightful treat that’s perfect for any occasion and comes together effortlessly.
This post contains affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. Your support helps me continue to create content like this!
4 Layer Pastries
Equipment
- Kitchen Scale
- Measuring spoons
- Silpat mats
- Mixing Bowls
- Whisk
- Saucepan
- Spatula
- Plastic wrap
- Fine mesh strainer (if using loose tea)
Ingredients
Joconde Layers:
- 250 g almond flour
- 250 g powdered sugar
- 70 g cornstarch
- 5 large eggs
- 5 large egg whites
- 30 g granulated sugar
- 50 g melted butter
Dark Chocolate Ganache:
- 350 g dark chocolate, finely chopped
- 300 ml heavy cream
- 10-15 g butter, room temperature
White Chocolate and Cointreau Buttercream (for 2 layers):
- 200 g white chocolate, finely chopped
- 130 g butter, at room temperature
- 130 g powdered sugar
- 20 ml Cointreau (orange liqueur)
Earl Grey Panna Cotta (Whipped):
- 1000 ml heavy cream
- 6 tbsp Earl Grey tea leaves(or 2-3 teabags)
- 2 vanilla bean (or 5 ml vanilla paste)
- 120 g granulated sugar
- 8 gelatin sheets
Cointreau Syrup:
- 200 ml water
- 200 g granulated sugar
- 60 ml Cointreau
Milk Chocolate Ganache with Almonds:
- 350 g milk chocolate, finely chopped
- 150 ml heavy cream
- 10-15 g butter, room temperature
- 80 g finely chopped almonds (optional)
Instructions
Day 1: Prepare the Layers, Ganache, and Panna Cotta
- Joconde Layers:Preheat the oven to 220°C (428°F).Sift together almond flour, powdered sugar, and cornstarch in a bowl.Add the whole eggs and whisk until light and fluffy.In a separate bowl, whisk the egg whites with the granulated sugar until stiff peaks form.Gently fold the egg whites into the almond mixture.Fold in the melted butter until fully incorporated.Spread the batter evenly onto two Silpat mats, approximately 0.8 cm high.Bake for about 5–7 minutes until golden. Allow to cool.
- Dark Chocolate Ganache:Heat the cream until just boiling, then remove from heat and add the chopped dark chocolate. Stir until smooth. Add the butter and stir until mixed in. Let sit at room temperature until it reaches a spreadable consistency.
- Earl Grey Panna Cotta:Soak the gelatin sheets in cold water.Heat the cream with the tea leaves, vanilla bean, and sugar. Allow to simmer for about 10 minutes.Strain to remove tea leaves and vanilla bean, add the gelatin sheets, and stir until dissolved. Let cool and refrigerate overnight.
Day 2: Prepare the Buttercream,Cointreau Syrup and Assemble the Cake
- White Chocolate and Cointreau Buttercream:Gently melt the white chocolate over a double boiler or in the microwave. Allow to cool slightly.In a bowl, whip the butter until light and fluffy.Add the powdered sugar and mix until well combined and fluffy.Add the melted white chocolate and Cointreau to the buttercream. Whip until smooth.
- Cointreau Syrup:Boil water and sugar until dissolved. Remove from heat and let cool. Stir in Cointreau.
- Assembly:Place the first Joconde layer and moisten it with Cointreau syrup.Spread a layer of dark chocolate ganache over it.Add the second Joconde layer, moisten with Cointreau syrup, and spread the whipped panna cotta.Place the third Joconde layer, moisten with Cointreau syrup, and add buttercream, saving a third for the top.Add the fourth Joconde layer, moisten, and spread the remaining buttercream on top.Chill for at least 2–3 hours to set.
Milk Chocolate Ganache with Almonds:
- Final Assembly:Heat cream, pour over milk chocolate, stir until smooth. Add butter for shine, then fold in almonds. Allow to cool slightly before spreading over cake.
- Serve: Trim a small amount from each side of the assembled pastry to create clean, sharp edges for a polished, professional finish. Slice into portions (optional), and add decorative details as desired.