Sm Fldekager Small Cream Cakes Danish
Indulge in the delicate charm of *Små Flødekager*—classic Danish small cream cakes that are perfect for elevating any dessert table. These airy, golden choux pastries are baked to perfection and filled with luscious vanilla-infused whipped cream, making them an irresistible treat for cream lovers. With a crisp exterior and a light, fluffy interior, these elegant cakes are surprisingly easy to prepare, requiring just a few pantry staples like butter, flour, eggs, and heavy cream. Each bite melts in your mouth, offering a delightful balance of sweetness and sophistication. Finished with a light dusting of powdered sugar, these Danish delights are a show-stopping dessert ideal for holidays, tea parties, or simply treating yourself to a taste of hygge.
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Recipe Information
Ingredients
- 250 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 150 g All-purpose flour
- 4 pcs Large eggs
- 250 ml Heavy cream
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 10 g Additional powdered sugar (for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, bring the water, unsalted butter, and a pinch of salt to a boil over medium heat.
Once the butter has melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together in a smooth, cohesive dough that pulls away from the sides of the pan. This should take about 2-3 minutes.
Remove the saucepan from heat and allow the dough to cool for about 5 minutes. This prevents the eggs from scrambling when added.
Add the eggs one at a time to the dough, mixing well after each addition. The dough should become smooth, shiny, and pipeable.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (about 4-5 cm in diameter) onto the prepared baking sheet, leaving about 5 cm of space between each.
Bake in the preheated oven for 25-30 minutes or until the pastries are puffed and golden brown. Do not open the oven door during baking, as this may cause the pastries to deflate.
Once baked, remove the pastries from the oven and let them cool completely on a wire rack.
While the pastries cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the pastries have cooled, slice them in half horizontally using a serrated knife.
Pipe or spoon the whipped cream into the bottom half of each pastry, then replace the top half.
Lightly dust the filled cream cakes with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 59.8 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
