Goose Breast Cake- Denmark #79

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Goose Breast Cake- Denmark #79

A cream filled cake known as Gasebryst in Denmark. A genoise bottom, topped with whipped cream, custard and jam, then wrapped in marzipan. I had hand surgery 2 weeks ago but I still wanted to bake. It turned out to be more of a challenge, especially with a brace on my hand. So, my dear, sweet husband made this cake and I assisted him. He defined my role a bit differently.  I think he agreed to make this cake because I said the word "breast". Anyway, here are our results...

Cake:

5 T. unsalted butter at room temperature
7 T. sugar
2 eggs
7 T. flour
1/2 tsp. baking powder
1 cup raspberry preserves

Vanilla Cream:

1 egg yolk (save egg white for marzipan)
1 T. sugar
1 T. flour
3/4 c. milk
1/2 tsp. vanilla extract

Whipped cream:

    Zig-Zag pattern of whipped cream

3 c. heavy cream

Marzipan:

1-1/2 c. almond flour
1-1/2 c. confectioners' sugar
2-1/2 tsp. almond extract
1 egg whit3
food coloring (optional)

Chocolate for drizzling on top of cake


     
  1. Cake: Preheat oven 350F. Line 11"x 8" sheet cake pan with parchment paper.
  2. Mix butter and sugar together.
  3. Add eggs one at a time.
  4. Add the flour and the baking powder.
  5. Pour the mixture into pan.
  6. Bake 10 mins. Cool completely.
  7. Cut into 2 equal long strips.
    8. Rolling out marzipan

  8. Spread preserves on top of one strip. Place other strip on top. Press lightly.
  9. Vanilla Cream: Beat egg yolk, sugar, flour and milk over a very low heat, beating the whole time until thick. 
  10. Remove from heat and add 1/2 tsp. vanilla; cool, stirring occasionally.
  11. Whipped Cream: Whip cream to stiff peaks.
  12. Add 1 c. whipped cream to vanilla cream.
  13. Vanilla Cream mixture into a piping bag and pipe onto the middle of the cake.
  14. Refill bag with whipped cream and spread over the vanilla cream in a zig-zag pattern.
  15. Refrigerate.
  16. Marzipan: Place almond flour and confectioners' sugar in a food processor and pulse 
  17. until combined and any lumps are broken up.
  18. Add almond extract, pulse to combine.
  19. Add egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more confectioners' sugar and almond flour. 
  20. Roll marzipan to a thin layer of 6"x14".
  21. Place marzipan over the cake, press lightly, trim.
  22. Chocolate drizzle: Place chocolate in a small plastic bag and melt in a microwave.
  23. Cut a small hole (very, very small) in the corner of the bag and decorate the Goose Breast.

Results: Very tasty. The appearance needed a little more work. The breast is lopsided (lol). The recipe I used was not very good. I had to rewrite it for this blog. The original recipe didn't include pan size. For me the whole recipe was very disorganized. When I saw the quantities for the cake, I knew it was going to be a small sheet pan. However, it does make a nice size log cake, serves about 8. It said buy the marzipan. I've gotten better at making my own since my first debacle. So I made the marzipan. I've included the recipe, however, you might want to buy it.

Bottom Line: I would definitely make this again. I'm thinking of making it for a Christmas party. I would color the marzipan green and add some type of red decoration.

Please share this blog with all the silly geese in your life and those who just happen to like goose breast. Thanks



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