Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin.
Mazarin tarts, cakes or pastries are said to have been named after the French-Italian cardinal and diplomat Jules Mazarin (1602 - 1661), successor of the powerful Cardinal Richelieu.
(Quote from here.)
My wife is running a Finnish bakery where she is baking variations of this cake; however, she couldn't find any more detailed explanation about the origins of this cake and how it is linked to cardinal Mazarin, not even from Swedish sources.
On another forum, I found this:
i just found another referance to MAZARIN in LAROUSSE GASTRONOMIQUE guide , and they say that mazarin is a kind of a genoise cut that is shaped like a cone , covered with PINK fondunt and then inserted back to the genoise form with candied fruits and a little syrop and apricot jam.
Which could fit into the picture, considering Mazarin was born and raised as Giulio Raimondo Mazzarino in Italy (although not in Genova).
Could anyone with a background in French / Italian culinary history shed light on why Cardinal Mazarin's name was given to this cake, as well as how and when it became a favourite in Sweden?