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Kartoffelkager

The Danish bakery classic that looks like a little potato but contains none: a crisp choux bun filled with whipped cream, wrapped in a thin blanket of marzipan and dusted with cocoa. Two small cakes, enough for one person with coffee.

DessertsSnacks
50 min25 prep · 25 cookMedium474 kcalper serving
Kartoffelkager

Instructions

  1. Heat the oven to 200C and line a small baking tray with baking paper. Put 40 ml of water in a small saucepan with 15 g of butter and 1 pinch of salt, and bring to a rolling boil over medium heat so the butter is fully melted by the time it bubbles.
  2. Take the pan off the heat, tip in 25 g of flour all at once and beat hard with a wooden spoon until smooth. Return to low heat and stir for 1-2 minutes, until the dough forms a ball and leaves a thin film on the base of the pan. Scrape into a bowl and let it cool for 5 minutes.
  3. Beat 1 beaten egg into the warm dough a teaspoon at a time, working it in fully before adding more. Stop when the dough is glossy and falls slowly from the spoon in a thick V, you may not need the last of the egg.

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Per serving

474kcal
11gprotein
30gcarbs
36gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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