Potato Cakes filled with Vanilla Cream and Whipped Cream “Kartoffelkage”
These cakes have nothing to do with potatoes. They are however, one of the most popular pastry. It takes time to make these cakes but they are worth it. A lazy Sunday afternoon on a cold October day is a great time to make these cakes.
Potato Cakes or Eclairs with Vanilla Cream, Whipped Cream and topped with Marcipan dusted with Cocoa Powder
100 grams/3.4 oz. butter
1 cup water
1 cup flour
Vanilla Cream (see bottom of page)
1 cup heavy cream, whipped
90 grams/3 oz. marcipan
Preheat oven 400°F
To make eclairs, bring butter and water to a boil – gradually stir in flour and remove from te heat. Beat eggs in one at a time. Fill a pastry bag fitted with a large-size round nozzle top half full and carefully pipe the batter – 3 inches long and 1.2 inches wide strips – onto a baking sheet pan lined with parchment papper. Bake 30-35 minutes. Don’t open the oven door while baking or they will collapse. . Cut the top of each eclair after they are baked so the steam can escape. Cool completely..
To assemble, fill eclairs with vanilla cream and fill a pastry bag filled with a small nozzle and come whipped cream on top of the vanilla cream. Roll marcipan between two piece of baking paper sprinkled with icing sugar. Cut 8 circles of marcipan with a cookie cutter and place them on top of the cakes. Dust the circles of marcipan with cocoa powder. Po
1 egg yolk
1 tbsp. sugar
1 tbsp. flour
3/4 cup (6 fl. oz.) milk
½ tsp. vanilla extract
To make vanilla crème, beat the egg yolk with sugar, flour, and milk. Cook over low heat while beating the whole time until thick. Remove from heat and add vanilla extract; then cool, stirring occasionally. Set aside.