How to Make an Epic Goose Breast Cake - California Prunes

Name: How to Make an Epic Goose Breast Cake - California Prunes
Total time: 255 min
Ingredients: 3/4 cup black cocoa (80 g Dutch process cocoa); 4 ounces boiling water (110 g); 1/3 cup buttermilk (80 g); 1/2 cup neutral oil (110 g); 3/4 cup + 1 TBSP sugar (divided (100 g or 1/2 cup for batter, 60 g or 1/4 cup + 1 TBSP for meringue)); 5 egg yolks; 1 cup + 1 TBSP all-purpose flour (135 g); 3 TBSP rye flour (20 g); 1 tsp baking powder ( 5 g); 1 tsp g kosher salt (5 g); 5 egg whites; 12 ounces California Prunes (chopped, 12 ounces 350 g); 9 ounces raspberries (fresh or frozen, 9 ounces 250 g); 1/2 cup sugar (100 g); 7 TBSP water (100 g); Pinch of salt; 2 cups milk (2 cups 500 g); 4-5 lemon verbena leaves on stem; 4 egg yolks; 1/2 cup cornstarch (40 g); 3 TBSP butter (40 g); 4 1/2 cups heavy cream (1000g); 1/3 cup + 1 TBSP sugar (80 g); 1 tsp orange blossom water (5 g); 2 cups almond flour (200 g); 1 1/4 cups powdered sugar (50 g); 2 egg whites

californiaprunes.org

This gorgeous cake from pastry chef Rose Wilde is inspired by gåsebryst, a Danish cream cake whose name translates to “goose breast.”

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Ingredients

3/4 cup black cocoa (80 g Dutch process cocoa)
4 ounces boiling water (110 g)
1/3 cup buttermilk (80 g)
1/2 cup neutral oil (110 g)
3/4 cup + 1 TBSP sugar (divided (100 g or 1/2 cup for batter, 60 g or 1/4 cup + 1 TBSP for meringue))
5 egg yolks
1 cup + 1 TBSP all-purpose flour (135 g)
3 TBSP rye flour (20 g)
1 tsp baking powder ( 5 g)
1 tsp g kosher salt (5 g)
5 egg whites
12 ounces California Prunes (chopped, 12 ounces 350 g)
9 ounces raspberries (fresh or frozen, 9 ounces 250 g)
1/2 cup sugar (100 g)
7 TBSP water (100 g)
Pinch of salt
2 cups milk (2 cups 500 g)
4-5 lemon verbena leaves on stem
4 egg yolks
1/2 cup cornstarch (40 g)
3 TBSP butter (40 g)
4 1/2 cups heavy cream (1000g)
1/3 cup + 1 TBSP sugar (80 g)
1 tsp orange blossom water (5 g)
2 cups almond flour (200 g)
1 1/4 cups powdered sugar (50 g)
2 egg whites