Goose Breast Cake
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 9x13 inch cake
Equipment
- Stand Mixer or hand mixer
- Medium sauce pan and bowl to create double boiler
- Food processor
Ingredients
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