Lagkage Danish Layer Cake Food
DANISH LAYER CAKE (DANSK LAGEKAGE)
My aunt is Danish and moved here when she was child. So when she married my uncle, they raised their kids with both American and Danish experiences. So part of the Danish side of this is having this INCREDIBLE Danish layer cake for their birthdays. So this really has become a tradition in my family and I finally found a recipe that I LOVE. I actually make the cake with 3 layers though the recipe says you can make up to 6 or 7. We always put the birthday person's favorite candy on top so you can choose whatever you'd like. I always pick either Kit Kats or Gummy Worms since those are my favorite. I also tend to put fresh berries and chocolate chips on top. It's absolutely delicious! Enjoy!! I got it from this site: http://www.plu.edu/--scancntr/nordic-culture/danish-layer.html
Provided by rmg619
Categories Dessert
Time 1h15m
Yield 1 cake, 4-7 serving(s)
Number Of Ingredients 14
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.
LAGKAGE DANISH LAYER CAKE
You can use your choice of fillings for each layer , such as almond paste; pie filling; or a mixture of raisins, nuts, cinnamon and sugar.
Provided by kzbhansen
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the four egg yolks until lemon colored.
- Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
- Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
- Add vanilla.
- Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes.
- Fill with an assortment of fillings. Top with whipped cream.
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- In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Fahrenheit/82 degrees Celsius).
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- In a standing mixer fit with the paddle attachment, cream butter until pale and fluffy, about 3 minutes.
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- Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage – you will be able to see the traces of the mixture when you move the whisk – and the traces should stay for a good 6-7 seconds. This can take up to 5-7 minutes – the mixture will almost triple in volume.
- Combine the flour, salt and vanilla in a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air. This is really important – if you knock out the air, your layers will not rise.
- Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don’t worry, you can cut these bits off afterwards.
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- Preheat oven to 350˚F, and prepare three 6" cake pans by buttering their bottoms and lining with parchment paper.
- Combine the sugar, eggs, and lemon zest together in the bowl of a standing mixer, fitted with a whisk attachment, until the sugar is dissolved into the eggs. Continue to mix on medium-high for a few minutes until it lightens in color, and thickens.
- In a separate bowl, whisk together the flour, potato starch, baking powder, and salt. Using a rubber spatula, fold the flour mixture into the eggs and sugar one-third at a time, making sure it's well mixed before adding the next third.
- You should have about 3 cups of batter. Divide the batter between the three prepared cake pans, and bake until lightly browned, about 12-13 minutes. Run a sharp knife around the inside of each cake pan, and flip the cake layers out onto a wire rack to cool. Leave the parchment paper on the layers. Cool, wrap in plastic, and leave on the counter overnight, or at least for several hours.
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- Make the kagecreme and jam and let them completely cool. We would recommend doing this the day before assembling the lagkage. You can also use store-bought custard and/or jam.
- Butter two cake pans and line the bottoms with parchment paper. Preheat the oven to 400 F (204 C).
- Using a stand mixer, or a hand mixer, beat together the sugar and butter for about 5 minutes until the mixture is very fluffy.
- Add the 3 eggs, one at a time. After each egg, allow the mixer to run for 30 seconds to a minute, or until the egg is well incorporated. This will stop the mixture from splitting! Another tip to avoid the mixture splitting - make sure your eggs are at room temperature. You can take them out of the fridge a few hours beforehand, or if they're straight out of the fridge, place them in a bowl with hot water for 5-10 mins.
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