this post was submitted on 13 Feb 2026
185 points (100.0% liked)
FoodPorn
19260 readers
252 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
5. NO AI GENERATED IMAGES
Only real photos, please.
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Looks like fastelavnsboller to me, at least that's what it's called in Danish
Vastlakuklid here in Estonia. Over here it's either just whipped cream inside (boring) or more commonly whipped cream and jam (usually lingonberry) or sometimes they may have marzipan too
Similar in purpose, but the Swedish ones have lots of flødeskum and marcipan
They're a little different, but it's a very similar concept.
The swedish one has almond creme filling.
Its not often i see this type of fastalavnsbolle, i mostly see the closed type. is it marmelade or the yellow cake creme that is used in the whipped creame type?
Yeah same, typically the closed (old school/gammeldags) type. I thought the cream was flavored flødeskum, but I have no idea