Danish Dessert Cake Food

DANISH BRUNSVIGER CAKE

Steps:

• Dissolve the fresh yeast and sugar in the lukewarm milk.
• Melt the butter and let it cool off before adding it to the milk.
• Add all-purpose flour and salt. Knead the dough for about 10 minutes or until it assemblies into a nice and smooth dough. You can with advantage use a kitchen machine.
• Cover the bowl with a clean dish towel and let the dough rise into double size someplace warm. This takes about 30 minutes.
• Flatten the dough into a square with a size of about 40 x 40 cm (16 x 16 inch). Transfer the dough onto a parchment paper covered oven plate. Let the dough rise for another 20 minutes. While the dough is rising prepare the sugar topping.
• In a small sauce pan; melt the butter and brown sugar. When the butter-sugar mixture is hot add the heavy cream and mix it together. Remove the mixture from the heat and let it cool off.
• Use your fingers to make indents into the dough. The indents should be deep and almost reach the bottom but without breaking through the dough. Also, make a small moat along the edge of the dough to keep the sugar topping on the top.
• Distribute the prepared sugar topping across the dough and bake the cake for 12 minutes in a 225 C (440 F) well-preheated oven.
• Let the cake cook off a little bit before serving it.

DANISH DESSERT CAKE

Steps:

• Prepare white cake mix according to package directions baked in 2 round cake pans.
• Prepare the box of Danish Dessert according to directions.
• While Danish dessert is cooling make frosting:.
• Beat whipping cream until fluffy and soft.
• Set aside.
• Then beat cream cheese and powdered sugar together until thoroughly combined.
• Fold whipped cream into the cream cheese mixture until throughly combined.
• Cut each cake round in half so you have four layers.
• Stack and frost layers.
• Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
• Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
• You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
• This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.

DANISH LAYER CAKE (DANSK LAGEKAGE)

Steps:

• Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.
• In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.
• Mix in flour and baking powder and beat until well blended. (Do not over beat.).
• Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.
• Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.
• Remove from cookie sheet and cool. Repeat for remaining batter.
• Take 1st round of pastry and place on cake platter.
• Spread some raspberry jam on top and then some vanilla pudding.
• Repeat same with 2nd, 3rd, 4th, and 5th layer.
• Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
• Beat whipping cream until stiff and frost sides of cake with whipping cream.
• You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
• Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.

DANISH EASTER CAKE (PAASKE KAGE)

Steps:

• Stir the yeast into the luke warm milk.
• Add sugar, egg, margarine in small bits.
• Add 3/4 of the flour.
• Work the dough with a wooden spoon, until it has combined.
• Then work the rest of the flour into the dough with the hands, but not more than just combined.
• Don't over work it.
• Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
• Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
• Roll the dough out on the table to oblong.
• Use a light hand in the soft dough.
• Spread the fill onto the dough, but not quite to the edges.
• Fold over the ends so the fill doesn't run out.
• Fold over the short part, so you now have 3 layers.
• Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
• Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
• Bake in the middle part of oven at 400 degrees F about 30 minutes.
• Note: The cake will rise quite a bit and becomes surprisingly large.
• You can actually easily make two cakes instead of one if you wish.
• You can freeze the one, then thaw and reheat in the oven when needed.

DANISH APPLESAUCE CAKE

Steps:

• Dry the bread in a low oven, when sufficiently dry crush into crumbs.
• Melt 1/4 pound of the butter in a skillet, and add the bread crumbs. Stir to brown over medium heat. Add 1/4 cup sugar and 1/2 tablespoon cinnamon, stir to keep from sticking.
• Pat 1/3 of the crumb mixture into a greased pie pan, smoothing down.
• Spread over this one can of the applesauce, dot with 1/3 of the remaining butter and sprinkle half the remaining sugar and cinnamon.
• Repeat, then finish with the last third of the crumbs. Dot with last of the butter.
• Bake at 325 degrees for 45 minutes.
• Cool, then turn out onto a plate and refrigerate overnight.
• Before serving coat with whipped topping and garnish with cherries and nuts.

RASPBERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, brown sugar, butter, and nuts.
• Pat into a 13X9 dish.
• Bake for 15 minutes.
• allow to cool.
• Crumble the just baked crust into fine crumbs.
• Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
• Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
• Pour over the crust.
• Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
• For the topping.
• Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
• Add raspberries and mix gently.
• Pour over crumbs and chill.