When looking at the daily selection at the local pastry shop, cream cakes are a rare sight especially the first five days of the week. Then weekend arrives and the cream cake curiosities are allowed a little shelving space behind the glass front in the shop.
As the number of local bakeries and pastry shops has been heavily decreasing over the last decade or two – the few still remaining in business holds a very homogeneous selection. One can only assume it is because they have to in order to meet and keep the younger customers.
People are eating so very healthy these days. So, to imagine the fact that one could crave a beautiful small one-person cake made of full fat whipped cream, vanilla cream, jam made from plum or raspberry and then a thin cake base fully made with wheat flour – yes, it is almost impossible.
Decades ago, cream cakes were served around three o’clock as a very special afternoon treat. Enjoyed with a cup of black coffee. Perhaps even a small glass of cherry wine or port.
It is definitely from an era long before the Danish New Nordic kitchen but nevertheless the cream cakes contain a fantastic mix of craftmanship, culture and tradition. Nowadays it is not merely an everyday treat when needed and then shared in good company – it is more of an event. People are heading to the destination la Glace at Schoubogade in Copenhagen to experience the very best of the Danish pastry tradition. Maybe to relearn how to enjoy these cream cakes, maybe to remember to set the table with finest porcelain and maybe to take a well-deserved break in a healthy, modern life.
Cream cut Goose Breast (Gåsebryst) above
Cake base, plum or raspberry jam, vanilla cream, whipped cream and a layer of marzipan for decoration.
Medal (Medalje) above
Shortcrust base, raspberry jam, vanilla cream, whipped cream and glace for decoration
Wales Bun (Walesbolle) above
Choux pastry filled with raspberry jam, vanilla cream, whipped cream and glace for decoration
Photography & Words: EDS