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  Added: Sep 14, 2011  •  Visited (504)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Danish Layer Cake
(Lagkage)
What You Need:
  • ½ pound butter
  • Vanilla cream
  • ½ pound caster sugar
  • 4 eggs
  • Fruit for filling
  • ½ pound plain flour
  • Lemon glace icing

  • How To Cook:
    1. Cream the butter and sugar.

    2. Beat the eggs and add them gradually, then slowly mix in the flour.

    3. The consistency should resemble that of a .sponge cake mixture.

    4. Grease 3 sponge tins, about 8 inches in diameter, and pour a third of the mixture into each.

    5. Bake in a moderate oven (350°F) for 10 minutes; the layers should be about ¼ inch thick when cooked.

    6. Cool.

    7. Sandwich the layers together alternately with vanilla cream and some kind of soft fruit (in summer raspberries, strawberries, red-currants, etc.; in winter canned sliced apricots, peaches, etc.).

    8. Decorate the top of the cake with lemon glace icing and a few pieces of the fruit used inside the cake.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Dish » Cake & Muffins
    Main Ingredient » Dairy » Butter
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg

     





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