Gåsebryst (Danish goose breast)

A small puff pastry cake topped with jam, marzipan and whipped cream, whose name means "goose breast". It is a Danish bakery pastry eaten mostly mid-morning or at teatime.

40 min
6 servings
Medium
Moderate
🇩🇰 Denmark

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Instructions

Preheat the oven to 200 °C. Unroll the puff pastry onto a tray lined with baking paper and cut out 6 rectangles about 8 x 10 cm.
Brush the edges of each rectangle with the beaten egg yolk, without cutting through, to form a small border that will rise.
Roll the marzipan into thin strips and lay them on the centre of each rectangle, then add a spoonful of raspberry jam.
Bake for 12 to 15 minutes, until the pastry is well golden and puffed. Let cool completely on a rack.
Whip the cold double cream with the icing sugar until a firm whipped cream forms.
Just before serving, pipe a nice rosette of cream on each cake and sprinkle with flaked almonds if using.

Variations and tips

Apple version. Replace the jam with thin apple slices poached in sugar and cinnamon.

With what you can find here. Marzipan is sold in patisseries or supermarkets; otherwise mix 100 g ground almonds with 80 g icing sugar and 1 tablespoon of water.