Danish Layer Cake Dansk Lagekage Culinary Hill Recipes

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.

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.