‘Potato’ cake

‘Potato’ cake

By
From
Scandinavian Baking
Makes
8
Photographer
Columbus Leth

This classic has an odd name because, with dusted cocoa on top, it looks like a big muddy potato. The cake itself, you’ll be relieved to hear, has nothing to do with potatoes at all. This is my favourite cream cake (flødeskumskage) and the one I used always to choose at a bakery. Since I have been making them myself, however, I haven’t bought a single one, as the home-made version is to die for.

Ingredients

Quantity Ingredient

For the choux pastry

Quantity Ingredient
100g butter, plus more for the tray
100g plain flour
1/2 teaspoon caster sugar
pinch salt
3 eggs, lightly beaten

For the crème pâtissière

Quantity Ingredient
300ml single cream
1 vanilla pod
3 egg yolks
4 tablespoons caster sugar
1 tablespoon cornflour
200ml double cream

For the topping

Quantity Ingredient
400g Home-made marzipan, (60% almonds)
100g cocoa powder

Method

  1. Put the butter in a saucepan with 200ml of water and let it melt over a gentle heat. Now increase the heat and bring to the boil. Meanwhile, sift the flour, sugar and salt into a bowl. Take the saucepan off the heat, add the flour and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 10 minutes. Preheat the oven to 200°C. Add the eggs to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the egg.
  2. Put the dough in a piping bag fitted with a 1cm plain nozzle. Pipe an 8cm line of choux pastry on a baking tray lined with buttered baking parchment. Follow with a second line parallel to the first, so that they cling together. Pipe a third line on top of the other two. Move away from this first bun, giving it plenty of space on the tray, then repeat. You need to pipe eight of these choux buns.
  3. Bake for 20–30 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise. The pastries are done when they are golden brown and firm. Transfer to a wire rack and, with a sharp knife, pierce holes in the side of each, to let the steam out. Leave to cool.
  4. Meanwhile, make the crème pâtissière.
  5. Carefully cut each choux bun halfway through horizontally and place a couple of spoonfuls of crème pâtissière on the bottom half (or you can pipe it in through a hole in the side of each bun, if you prefer). Place the other half on top, being careful not to press them together. Roll out the marzipan and dredge with cocoa powder to cover. Cut into eight rounds with an 8cm cookie cutter. Carefully lay one over each pastry. Place on a serving dish and keep cool until serving time.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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