How to Make an Epic Goose Breast Cake

There are cakes that politely sit on the dessert table, and then there are cakes that enter the room wearing marzipan, flowers, and a little chocolate feathering.

Pastry chef Rose Wilde’s Goose Breast Cake is the latter.

Despite the name, there is no goose involved. No poultry, no roasting pan, no awkward holiday subplot. Instead, this elegant cake gets its name from its sculptural shape: a tall, softly domed centerpiece wrapped in marzipan, with clean slices that reveal layers of black cocoa chiffon, lemon verbena pastry cream, raspberry–California Prune compote, and orange blossom whipped cream.

It is bold, romantic, and just a little mysterious—the dessert equivalent of a velvet cape.

And tucked inside all that beauty? California Prunes, bringing deep natural sweetness, jammy richness, and enough fruit-forward complexity to make raspberries taste even more like themselves.

What Is a Goose Breast Cake?

Despite the name, Goose Breast Cake contains exactly zero goose. No feathers, no roasting, no savory surprise hiding under the marzipan.

The cake is inspired by gåsebryst, a traditional Danish cream cake whose name translates to “goose breast.” It is especially associated with South Zealand, Denmark, where it is known as a rounded cream cake topped with marzipan, shaped to resemble the soft curve of a goose breast. Traditional versions often include a pastry or sponge base, fruit filling, pastry cream or vanilla cream, whipped cream, and a smooth marzipan covering.

Classic Danish versions frequently feature prune puree or prune filling, which makes Rose Wilde’s raspberry–California Prune compote feel both modern and deeply connected to the cake’s heritage. The prunes bring the same dark, jammy richness found in older versions, while raspberries add brightness and color.

This version takes the spirit of gåsebryst and gives it a California Prunes pastry-chef glow-up: black cocoa chiffon instead of a simpler sponge or puff pastry base, lemon verbena pastry cream for a citrusy herbal lift, orange blossom whipped cream for floral softness, and marzipan for that signature sculptural finish.

In other words, it is a goose breast cake with no goose, plenty of drama, and a prune filling that absolutely understood the assignment.

Why California Prunes Work So Well in This Cake

California Prunes are often thought of as a snack, but in pastry, they behave like a secret weapon. Their flavor is naturally sweet, gently tangy, and full of dark caramel notes, which makes them especially good with chocolate, almonds, citrus, and berries.

Here, they are simmered into a raspberry–prune compote that does several very important jobs: They deepen the berry flavor. They add body without making the filling overly stiff. They balance the intense black cocoa chiffon. And they give the cake a lush, satisfying texture that feels elegant rather than heavy.

About This Cake

This is a pastry project, not a weeknight mug cake. But each component is straightforward when made step by step:

• The black cocoa buttermilk chiffon is light, tender, and strikingly dark.
• The raspberry–California Prune compote is glossy, tart-sweet, and spreadable.
• The lemon verbena pastry cream adds an herbal-citrus lift.
• The orange blossom whipped cream creates the dramatic domed structure.
• The marzipan wrap finishes the cake with almond sweetness and a beautiful sculptural look.

The result is layered but balanced: dark chocolate, bright fruit, floral cream, almond, and citrusy herb notes all working together.

Why You’ll Love It

This cake is a reminder that California Prunes belong in the modern pastry kitchen. They are not here merely for nostalgia, and they are certainly not here only for one very famous digestive benefit—though yes, prunes do support digestive health thanks to components like fiber, sorbitol, and polyphenols.

In this dessert, they are here for flavor. They make the raspberries more luxurious, the chocolate more resonant, and the whole cake more memorable. It is dramatic and delicious — a prune dessert with stage presence. And frankly, it deserves a little applause before slicing.

Hungry For More Scandi Cuisine?

Norwegian Søt Suppe

If you’ve never heard of Norwegian Sweet Soup, or Søt Suppe, you’re in for a surprising treat. This cozy, fruit-forward dish is like a warm hug from Scandinavia, sweetened by tradition and made modern with the help of naturally sweet, nutrient-packed California Prunes.

Goose Breast Cake

Rose Wilde

I had my first taste of Gåsebryst—literally “goose breast”—in 2023 when I was in Copenhagen. Almost every bakery displays a version of it prominently in its windows. I was instantly enamored and ate as many versions as I could. Gåsebryst is a classic Danish pastry, named for its resemblance to the rounded breast of a Christmas goose, which is the centerpiece of many traditional holiday tables. A cousin of the Swedish Princess Cream Cake, Danes enjoy this as an every day treat, especially on a Sunday afternoon—something nostalgic and special. The modern classic features a light sponge, prune compote, sweet custard, whipped cream and a thin sheet of marzipan finished with a chocolate feather. My version leans a little richer with a sponge made of black cocoa and buttermilk —plush and dark. The jam leans into traditional prune and marries it with bright raspberry, the whole thing tastes like a fine wine. A lemon verbena pastry cream threads something herbaceous through the center, and the whipped cream is lightly scented with orange blossom echoing the homemade marzipan that encases the whole cake. Makes 1 9×13 inch cake

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Prep Time 1 hour hr 30 minutes mins

Cook Time 45 minutes mins

Chill Time 2 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine Danish

Servings 16

Calories 746 kcal

Equipment

• Stand Mixer or hand mixer
• Medium sauce pan and bowl to create double boiler
• Food processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

Black Cocoa Buttermilk Chiffon

• 3/4 cup black cocoa 80 g Dutch process cocoa
• 4 ounces boiling water 110 g
• 1/3 cup buttermilk 80 g
• 1/2 cup neutral oil 110 g
• 3/4 cup + 1 TBSP sugar divided (100 g or 1/2 cup for batter, 60 g or 1/4 cup + 1 TBSP for meringue)
• 5 egg yolks
• 1 cup + 1 TBSP all-purpose flour 135 g
• 3 TBSP rye flour 20 g
• 1 tsp baking powder 5 g
• 1 tsp g kosher salt 5 g
• 5 egg whites

Raspberry–California Prune Compote

• 12 ounces California Prunes chopped, 12 ounces 350 g
• 9 ounces raspberries fresh or frozen, 9 ounces 250 g
• 1/2 cup sugar 100 g
• 7 TBSP water 100 g
• Pinch of salt

Lemon Verbena Pastry Cream

• 2 cups milk 2 cups 500 g
• 4-5 lemon verbena leaves on stem
• 1/2 cup sugar 100 g
• 4 egg yolks
• 1/2 cup cornstarch 40 g
• 3 TBSP butter 40 g
• Pinch of salt

Orange Blossom Whipped Cream

• 4 1/2 cups heavy cream 1000g
• 1/3 cup + 1 TBSP sugar 80 g
• 1 tsp orange blossom water 5 g

Marzipan

• 2 cups almond flour 200 g
• 1 1/4 cups powdered sugar 50 g
• 2 egg whites
• Pinch of salt

Instructions

 

Make the Black Cocoa Buttermilk Chiffon

• Bloom the cocoa: Whisk black cocoa with boiling water until smooth and glossy. Let cool slightly.
• Build the base: Whisk in buttermilk, oil, egg yolks, 100 g sugar, all-purpose flour, rye flour, baking powder and salt. Whisk until the batter is smooth.
• Make the meringue: Whip egg whites with the remaining 60 g sugar to medium peaks.
• Fold: Fold the meringue into the batter in three additions, keeping as much volume as possible.
• Bake: Spread evenly in a parchment-lined 9 x 13-inch pan. Bake at 325°F / 165°C for 18–22 minutes, until just set and springy.
• Cool: Cool completely. Trim to clean edges, if needed.

Make the Raspberry–California Prune Compote

• Simmer California Prunes, water, sugar and salt for 6–8 minutes, until very soft. Lightly mash.
• Add raspberries and cook for 2–3 minutes, until thickened.
• Blend briefly with an immersion blender for a smoother, spreadable consistency, leaving a little texture.
• Cool completely before assembling.

Make the Lemon Verbena Pastry Cream

• Build a double boiler. Heat milk, yolks, sugar, cornstarch, lemon verbena and salt, whisking until smooth.
• Cook over medium heat, whisking constantly, until thick and bubbling. Cook 1 minute more to fully set the starch.
• Off heat, whisk in butter until smooth.
• Pass through a sieve into a clean bowl to remove lemon verbena and any solids.
• Chill with plastic wrap directly on the surface.

Make the Orange Blossom Whipped Cream

• Chill the bowl, whisk and cream thoroughly.
• Combine cream and sugar, then begin whipping.
• When slightly thickened, add orange blossom water.
• Whip to medium peaks: smooth, structured, but still soft and glossy.

Make the Marzipan

• Pulse almond flour, powdered sugar and salt in a food processor.
• Add 1 ½ egg whites and process until the mixture comes together.
• Add more egg white if dry, or a little sugar if sticky.
• Process until smooth and cohesive. Bring together on a smooth surface dusted with cornstarch, or roll thin between parchment and use immediately.
• Store extra marzipan tightly wrapped in the freezer for up to 3 months.

Assemble the Cake

• Base: Lay down the chocolate chiffon.
• Cream: Pipe or spread a thin, even layer of lemon verbena pastry cream over the chiffon.
• Compote: Pipe or spread a thin, even layer of raspberry–California Prune compote over the pastry cream.
• Structure: Pipe or spread the orange blossom whipped cream lengthwise, creating a tall dome in the center.
• Wrap: Drape marzipan lengthwise over the cake to completely encase.
• Finish: Add light chocolate feathering across the top. Pipe extra whipped cream around the base. Decorate with flowers.
• Chill: Refrigerate until fully set.
• Serve: Trim the ends cleanly. Slice with a hot knife for the neatest presentation.

Notes

For the cleanest slices, give the cake enough time to chill fully before cutting. A hot knife is not just a nice touch here; it is the difference between “pastry case elegance” and “delicious but emotionally expressive.”

The raspberry–California Prune compote can be made ahead and chilled. In fact, it benefits from a little resting time, which allows the fruit flavors to settle into something deeper, rounder and more cohesive.

If lemon verbena is unavailable, lemon balm or a very light touch of lemon zest can bring a similar citrusy lift. Use a gentle hand so the pastry cream stays fragrant rather than sharp.try cream stays fragrant rather than sharp.

Nutrition

Serving: 1sliceCalories: 746kcalCarbohydrates: 81gProtein: 12gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 195mgSodium: 132mgPotassium: 413mgFiber: 6gSugar: 53gVitamin A: 1425IUVitamin C: 5mgCalcium: 168mgIron: 3mg

Keyword Danish Goose Breast Cake, Goose Breast Cake

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More Delicious Recipes from Rose

Chocolate Babka

This rich, glossy Chocolate Babka from pastry chef Rose Wilde is holiday baking at its most impressive. The plush olive oil dough is swirled with a dark, fudgy chocolate–California Prune filling that adds natural sweetness, moisture and deep fruit flavor to every slice. Finished with an anise-scented syrup, this babka bakes up soft, fragrant and gift-worthy — perfect for breakfast, dessert or a festive brunch table.

Winter Coconut Cake

Rose Wilde’s Winter Coconut Cake is a dreamy celebration cake with tropical flavor and a rich California Prune twist. A tender shredded coconut cake is soaked with coconut vanilla syrup, then finished with a coconut sugar and California Prune Swiss buttercream that’s smooth, caramel-like and beautifully balanced. It’s lush, artistic and made for special occasions — the kind of cake that feels as memorable as it tastes

Meet Rose Wilde

Rose Wilde is the visionary baker and owner of Red Bread, a celebrated micro-bakery known for its focus on seasonality, sustainability, and artisanal craftsmanship. Based in Los Angeles, Rose specializes in naturally leavened breads, and heritage grains. Her inventive pastries blend rustic charm with modern flair. Her creations are deeply inspired by the natural world. Rose draws on local ingredients and a reverence for the artistry of baking.

Rose’s work has earned her a loyal following and recognition for her thoughtful approach to food. Whether it’s her beautifully imperfect cakes or her bold, experimental flavor combinations, her desserts reflect her belief in food as both nourishment and art. Rose’s philosophy celebrates imperfection and creativity, inviting joy and a connection to the seasons in every bite.