The Scandinavian Cookbook
Lars Ranek

You can buy this traditional cake, which looks like a large potato (kartoffel), in most bakeries around Denmark. Choux pastry is covered with cocoa-dusted marzipan and filled with the most luscious cream you can imagine. If you like to bake, then take the time one day to prepare this pastry. I promise: you are not going to regret it.

Choux pastry


Quantity Ingredient
80g butter, plus extra for greasing
200ml water
pinch salt
100g plain wheat flour
2-3 eggs, beaten


Quantity Ingredient
1 vanilla pod
250ml single cream
3 egg yolks
3 tablespoons caster sugar
1 tablespoon cornflour
100ml double cream

Marzipan topping

Quantity Ingredient
400g ready-rolled marzipan
100g cocoa powder


  1. To make the pastry, put the butter and water in a saucepan over a low heat and allow the butter to melt. Now turn up the heat and bring the mixture to the boil.
  2. Sift the salt into the flour. Turn off the heat under the pan, add the flour to the liquid and stir with a wooden spoon until a firm, smooth paste is formed. Beat the paste until it comes away from the edges of the pot in a ball. Leave to cool for about 10 minutes. Add the beaten eggs little by little, beating well each time. Continue adding egg until the mixture is smooth and glossy. Sometimes you need to use all the beaten eggs, sometimes not, so it is fine if a little is left over.
  3. Put the dough in a piping bag with a 0.5 cm plain nozzle. Lightly grease a sheet of baking paper and place on a baking tray. To one side of the paper, pipe a 6 cm line of choux pastry. Follow with a second line parallel to the first one, so that they cling together. Pipe a third line on top of the other two. Repeat to give eight of these choux buns.
  4. Preheat the oven to 200°C, then bake the buns for 20–30 minutes. Do not open the oven door before the choux has set or the pastry may not rise. The pastries are done when they are golden brown and firm. Place them on a wire rack. Cut a small hole in the side of each bun to let the steam out, so the pastry will not go soft inside. Leave to cool.
  5. Cut the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Put the vanilla seeds with the single cream in a saucepan and heat until steaming hot. Meanwhile, whisk the egg yolks and sugar together in a mixing bowl until the mixture turns pale and fluffy, then whisk in the cornflour. Stir one-third of the hot cream into the egg mixture, then pour the egg mixture into the saucepan. Stir over a low heat until it starts to thicken. Remove from the heat and leave to cool. When the cream filling is cold, whip the double cream until it forms stiff peaks and fold it in.
  6. Split each choux bun in half horizontally and place a couple of spoonfuls of cream filling on the bottom half. Place the other half on top, being careful not to press them together. Take the marzipan and cut it into eight oval shapes about 8 cm long, using an oval pastry cutter or a small, sharp knife. Lay the marzipan ovals on a piece of baking paper and dust them with cocoa powder until they are completely covered. Carefully lay one over each cream-filled pastry.
  7. Place the filled pastries on a serving dish and keep cool until serving time. I prefer them served with good coffee or espresso – the bitterness of the coffee goes well the luscious gateau.
Trine Hahnemann
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again