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Recipe
Danish Cream Cakes
Velvety Delights: Danish Cream Cakes
4.7 out of 5
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.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
1 hour 45 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Kosher, Halal
Allergens
Wheat, Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the pastry shells: For the pastry shells:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
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For the vanilla cream filling: For the vanilla cream filling:
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2 cups (470ml) whole milk 2 cups (470ml) whole milk
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
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2 large egg yolks 2 large egg yolks
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1/4 teaspoon almond extract 1/4 teaspoon almond extract
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For the icing: For the icing:
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1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
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2 tablespoons water 2 tablespoons water
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1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 6g
- Carbohydrates (total, sugars): 35g, 18g
- Protein: 4g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 200°C (400°F).
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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.
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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.
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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.
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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.
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6.In a saucepan, heat the milk for the vanilla cream filling over medium heat until it starts to simmer.
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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.
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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.
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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.
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10.Once the pastry shells and vanilla cream filling are cooled, fill each shell with the chilled cream.
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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.
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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.
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