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Potato cake

Prep Time 90 mins
Cooking time 30 mins
Total time 2 hrs
Type of Cuisine: ,
Portions: 10
Description

A classic with an odd name because, with dusted cocoa on top, it looks like a big earthy potato. The cake has nothing to do with potatoes at all. This is my favourite flødeskumskage (cream cake) and the one I used always to choose at the bakery. After I started making them myself, I haven’t eaten a single one from a bakery, as the home-made version is to die for.

Ingredients
    For the choux pastry
  • 80 g butter (plus more for the tray)
  • 100 g plain flour
  • Pinch of salt
  • 2 eggs 2-3 (lightly beaten)
    • For the crème patissière
  • 1 vanilla pod
  • 300 ml single cream
  • 3 egg yolks
  • 4 tbsp caster sugar
  • 1 tbsp cornflour
  • 200 ml double cream
    • For the topping
  • 400 g marzipan (60 % almonds)
  • 100 g cocoa powder
Instructions
  1. 1
    Put the butter in a saucepan with 200 ml water and let it melt over a gentle heat. Now increase the heat and bring to a boil. Meanwhile, sift the flour and salt into a bowl.
  2. 2
    Take the saucepan off the heat, add the flour and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball, then leave to cool for about 10 minutes.
  3. 3
    Preheat the oven to 200°C/400°F/gas mark 6.
  4. 4
    Add the eggs to the dough little by little, beating well after each addition, until the mixture is smooth and glossy. Sometimes you don’t need all the egg.
  5. 5
    Put the dough in a piping bag fitted with a 1 cm plain nozzle.
  6. 6
    Pipe an 8 cm line of choux pastry on a baking tray lined with buttered baking parchment. Follow with a second line parallel to the first, so that they cling together.
  7. 7
    Pipe a third line on top of the other two. Repeat to give eight of these choux buns. Bake for 20-30 minutes.
  8. 8
    Bake for 20-30 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise. The pastries are done when they are golden brown and firm.
  9. 9
    Transfer to a wire rack and, with a sharp knife, pierce holes in the side of each, to let the steam out. Leave to cool.
  10. 10
    Cut the vanilla pod in half lengthways and scrape out the seeds with the tip of the knife. Put the vanilla seeds in a saucepan with the single cream and heat until steaming hot, then immediately remove from the heat.
  11. 11
    Meanwhile, whisk the egg yolks, sugar and corn flour together in a mixing bowl until the mixture turns pale and fluffy.
  12. 12
    Stir one-third of the hot cream into the egg mixture, then pour the egg mixture into the saucepan.
  13. 13
    Stir over a low heat until it starts to thicken.
  14. 14
    Remove from the heat and leave to cool completely. When it is cold, whip the double cream until it forms stiff peaks and fold it in.
  15. 15
    Split each choux bun in half horizontally and place a couple of spoonfuls of cream filling on the bottom half. Place the other half on top, being careful not to press them together.
  16. 16
    Roll out the marzipan and cut it into eight round shapes with an 8 cm cookie cutter. Place the cut-out marzipan on a piece of baking parchment and dust with cocoa powder until they are completely covered.
  17. 17
    Carefully lay one over each cream-filled pastry.
  18. 18
    Place on a serving dish and keep cool until serving time.
Leggi online: https://trinehahnemann.com/recipe/potato-cake/