Danish cream cake “Gåsebryst”
February 4, 2013
One of the traditional Danish whipped cream cakes is this one called GÅSEBRYST, meaning “Goose-breast”. The recipe is more than 100 years old, it´s made with a buttom of puff pastry (today often with a buttom of sugar bread) with marmelade, then vanilla cream and whipped cream in the middle, and on top marzipan. A very delicious cake!
More Danish cakes at DAILYDENMARK.DK
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Oh my! it certainly does look delicious. One hundred years is a very long time for a recipe to still be around and enjoyed.
The cream cakes were invented around 1900, when it became possible to get bigger amounts of cream and keep the cream cold. They have always been seen as more high class and “finer” to serve than many other cakes.
Yummy The history of the cake is awesome
When it became possible to get bigger amounts of cream, -and keep it cold, the bakes started to invent cakes containing cream. They are served with cofee or tea at special occations, birthdays, sunday afternoon visits or one could enjoy a cake all alone, that would be easy.
That is too tempting!
It surely is! I have to post something new soon, and forget that photo before it lead me to the baker again. .
That looks fantastic. I did not know it’s a 100 year old recipe.
I know that you can read Danish, so I will give you some links : http://www.information.dk/113411
a bit of the history behind. Unfortunately I can´t explain it so well in english.
Another good link:
http://m.samvirke.dk/mad/artikler/danske-kager-fantastisk-historie.html?device=mobile , the Historical food expert Bi Skarup explain about the history behind many Danish cakes.
Perhaps I will see a Gåsebryst on your great food blog before too long, then?
So lovely! My Danish flatmate used to make millefeuille and I loved the creamy berry-ness of it.
Hi and thank you.
. The millefeuille cake is called a “Napoleon cake” in Danish, I can imagine it must have tasted very good. I will show one here before too long, – a good excuse to buy one. 