Danish Cream Cakes


Danish Cream Cakes

Velvety Delights: Danish Cream Cakes

Indulge in the rich and creamy flavors of Danish Cream Cakes. This traditional Danish dessert is a delightful combination of delicate pastry shells filled with luscious vanilla cream and topped with a sweet icing.

Jan Dec

30 minutes

15 minutes

1 hour 45 minutes

12 servings


Vegetarian, Nut-free, Soy-free, Kosher, Halal

Wheat, Milk, Eggs

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo



  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 10g, 6g
  • Carbohydrates (total, sugars): 35g, 18g
  • Protein: 4g
  • Fiber: 1g
  • Salt: 0.2g


  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a large mixing bowl, combine the flour, sugar, and salt for the pastry shells. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
  3. 3.
    Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  4. 4.
    Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles using a round cookie cutter and place them in a greased muffin tin.
  5. 5.
    Prick the bottom of each pastry shell with a fork and bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let them cool completely.
  6. 6.
    In a saucepan, heat the milk for the vanilla cream filling over medium heat until it starts to simmer.
  7. 7.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Gradually pour the hot milk into the egg mixture while whisking continuously.
  8. 8.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract and almond extract.
  9. 9.
    Transfer the vanilla cream filling to a bowl, cover with plastic wrap (directly touching the surface to prevent a skin from forming), and refrigerate until completely chilled.
  10. 10.
    Once the pastry shells and vanilla cream filling are cooled, fill each shell with the chilled cream.
  11. 11.
    In a small bowl, whisk together the powdered sugar, water, and vanilla extract for the icing until smooth. Drizzle the icing over the filled pastry shells.
  12. 12.
    Refrigerate the Danish Cream Cakes for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

  • Pastry shells — Ensure the butter is cold and cubed to achieve a flaky texture in the pastry. Handle the dough gently to prevent overworking, which can result in a tough crust.
  • Vanilla cream filling — Whisk the cornstarch and sugar thoroughly to avoid lumps in the cream. Cook the mixture over medium heat and stir constantly to prevent it from burning or forming clumps.
  • Icing — Adjust the consistency of the icing by adding more powdered sugar for a thicker consistency or more water for a thinner consistency.

Tips & Tricks

  • For a variation, sprinkle some toasted almond slices on top of the icing for added crunch and flavor.
  • If you prefer a stronger almond flavor, increase the amount of almond extract in the vanilla cream filling.
  • Serve the Danish Cream Cakes chilled for the best taste and texture.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Dust the pastries with a little powdered sugar just before serving for an elegant touch.

Serving advice

Serve the Danish Cream Cakes as a delightful dessert or as a sweet treat with afternoon tea. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the Danish Cream Cakes on a serving platter, garnish with fresh mint leaves, and dust with a sprinkle of powdered sugar for an elegant presentation. The golden pastry shells filled with creamy vanilla and topped with a glossy icing will surely impress your guests.