Delicious recipe for the cream cake Goose Breast, which is a guaranteed hit from the bakery. It's perfectly doable to make it yourself.
Recipe for goose breast (cream cake)
Delicious recipe for the cream cake Gåsebryst, which is a sure hit from the bakery.
You can certainly make it yourself.
The cake consists of a sponge base, prune puree, pastry cream, and whipped cream, all covered with marzipan.
Servings: pcs.
Goose Breast (Cream Cake)
Delicious recipe for the cream cake Goose Breast, which is a guaranteed hit from the bakery. It's perfectly doable to make it yourself.
Equipment
- Pot Thick Base
- Whisk (option 1)
- dough scraper (option 2)
- Storage Container
- Oven
- Bowl
- Sieve
- Hand Mixer
- Cutting Board
- Knife
- Rolling Pin
- Microwave
- Piping Bag
Ingredients
Cake Cream
- 1 pcs. Egg
- 200 gram Whole Milk
- 30 gram Sugar
- 8 gram Cornstarch
- 1 pcs. Vanilla Pod or 1 tsp. vanilla sugar
Layer Cake Base
- 3 pcs. Egg
- 45 gram Sugar
- 50 gram Wheat Flour
- 2.5 gram Baking Soda
Prune Puree
- 150 gram Prunes
- 75 gram Sugar
- 200 gram Water
Whipped Cream
- 0.5 l Whipping Cream
Garnish
- 400 gram Marzipan
- Powdered Sugar
- Dark chocolate
Instructions
Custard
- Split the vanilla bean lengthwise and scrape out the seeds.
- It's important that it doesn't burn, so use a thick-bottomed pot.
- Put milk and eggs in the pot and whisk together with a whisk/spatula.
- Add sugar and cornstarch to the pot along with the vanilla seeds and the rest of the bean.
- Now it requires a bit of patience: Turn the heat to medium (8 out of 14 on my stove) and stir with a spatula. It takes some time and you need to remember to stir continuously, reaching the edges of the pot to prevent it from burning.
- Continue for about 20 minutes and slightly increase the temperature at the end (10 out of 14 on my stove).
- Now it needs to cool down. Put it in a container with tightly fitting plastic wrap directly on the custard to avoid it forming a skin due to condensation.
- Cool it in the refrigerator and whisk it through before use.
Sponge Cake Base
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (conventional oven).
- Start by separating the eggs into yolks and whites in separate bowls.
- Add sugar to the yolks and whisk them until fluffy and foamy (egg yolk mixture) with an electric mixer/whisk.
- Add baking powder and flour to the egg yolk mixture. Ensure it passes through a sieve so that no lumps are formed. Mix it well.
- Whisk the egg whites until stiff with an electric mixer. You should be able to turn the bowl upside down without the whites falling out.
- Fold the stiff egg whites into the mixture gently to avoid deflating the air out of the batter.
- Spread the batter in a rectangle on a piece of baking paper - the size should be approximately 40 x 15 cm.
- Place the base in the oven and bake for about 12-14 minutes. It should take on a slight color.
- Let it cool down.
Prune Compote
- Chop the prunes into smaller pieces.
- Put them in a pot with water and sugar and bring to a boil.
- When it boils, reduce the heat to low and let it simmer for about fifteen minutes.
- Make sure to stir occasionally to prevent it from burning.
- Remove from heat, put it in a container with a lid, and let it cool.
Whipped Cream
- Pour the whipping cream into a bowl and whip it until it forms stiff peaks.
- I always use a whisk and do it by hand. I don't want it to split or overwhip.
- In general, you should whip it less than you expect. This is because the cream continues to "work" after you've finished, so it should just-and-just turn into stiff peaks, and it will usually be perfect when you need to use it.
How to assemble a Goose Breast
- Trim the edges of your sponge cake base so that they are neat as well.
- Spread a strip of prune compote down the middle.
- It can be advantageous to put your custard and whipped cream in a piping bag.
- Whisk the custard well and spread it over the compote.
- Spread the whipped cream on the cake.
- First alongside and on top of the custard.
- It's advantageous to spread it lengthwise.
- The Goose Breast can have a somewhat "triangular" shape; the most important thing is that it's tall in the middle and less tall at the sides.
- Refrigerate while you work with the marzipan. This makes it easier to handle as it becomes a bit firmer.
- Dust the countertop with powdered sugar to prevent the marzipan from sticking.
- Roll out the marzipan on the countertop with a rolling pin until thin.
- Now lay the marzipan over the cake. Do this carefully and trim any excess marzipan.
- Melt the chocolate in the microwave and put it in a small piping bag/squeeze bottle.
- Decorate the top of the Goose Breast with chocolate stripes.
- Refrigerate for 10 minutes to let the chocolate set.
- Trim the ends of the Goose Breast and cut it into slices of your preferred thickness.
- I got about 8 pieces out of it.
- Bon appétit.