Italy has pasta, Germany has saurerkraut, Spain has tapas and Denmark has pastry and wienerbrød with hundreds of different kinds of shapes, forms and fillings. In some parts of the world pastry is simply called “a Danish”.
Although the Danish wienerbrød tradition originated from Ausria and Swiss bakers, the Danes have delveloped them to what they are today.
The Groose Breast is one of my favorite cakes.
2½ oz. butter, 3½ oz. sugar, 2 eggs, 3½ oz. flour, ½ tsp. baking powder, 1 cup of jelly or marmelade,
Vanilla Crème: 1 egg yolk, 1 tbsp. sugar, 1 tbsp. flour, 3/4 cup milk, ½ tsp. vanilla extract
In addition, you will need 3 cups of heavy cream, whipped to stiff peaks and 10 oz. marcipan, a little chocolate and some cake decorations
Start by making the cake.Preheat the oven to 350°F. Mix the butter and sugar together and add the eggs one at a time. Add the flour and the baking powder. Pour the mixture onto an oblong baking sheet lined with baking papir that is folded at each corner so that it forms a barrier. This way the dough cannot run over the edge. Bake 10 minutes.
While the cake is baking, make a vanilla crème by beating egg yolk, sugar, . flour and milk and cook over very low heat while beating the whole time until thick. Remove from the heat and add ½ tsp. vanilla extract; then cool, stirring occasionally.
When the cake is cool, cut into two long strips. Spread 1 cup jelly or marmelade on top of one the cakes and then place the other cake on top of it. Press lightly. Trim the cake so that it measures appox. 4 inches wide. The cake will now be between 12- 13 inches long depending on your baking sheet. Add a little of the whipped cream to vanilla cream and put into a piping bag fitted with a nozzle. Pipe the cream onto the middle of the cake. Refill the piping bag with whipped cream and spread over the vanilla cream in a ziz-sag pattern.
Place some icing sugar on the counter and roll the marcipan to a thin layer 6 inches x 14 inches. Place marcipan over the cake. Press lightly on the sides and trim the cake for extra marcipan.
Place a small piece of chocolate in a small plastic bag and place in the microwaveovne. Melt the chocolate, it takes only a few seconds. Cut a small hole (very,very small) in the corner of the bag and decorate the Goose Bryst. Decorate with cake decorations. Cut the cake in 2½ inche skices.