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    You are in: Home / Recipes / Lagkage Danish Layer Cake Recipe
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    Lagkage Danish Layer Cake

    Lagkage Danish Layer Cake. Photo by ellinrep

    1/1 Photo of Lagkage Danish Layer Cake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    kzbhansen's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat the four egg yolks until lemon colored.
    2. 2
      Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
    3. 3
      Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
    4. 4
      Add vanilla.
    5. 5
      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.
    6. 6
      Fill with an assortment of fillings. Top with whipped cream.

    Ratings & Reviews:

    • on July 04, 2010

      55

      Tusind tak, Karen! I cannot begin to describe how excited I am that I finally found THE recipe. I have made up to 10 different kinds of layer cakes from Danish websites but they were not 'it'; this one is! Exactly like my grandmother used to make it. I made 3 layers and used 8 inch forms which means that my layers were a bit higher. Only change was that I added the vanilla before the whipped egg whites. I layered the cake with 300 g raspberry mashed with 5 tbsp sugar and whipping cream in the order; cake>raspberry>whipping cream and ending with whipping cream on top; shaved some chocolate on top to make it look even prettier. My mom is here visiting from Denmark and I served it for her birthday yesterday! I am so thrilled that I finally have this recipe. Thank you SO MUCH!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2006

      55

      This reminded me of a classic genoise (sp?) yielding a light and delicate cake which made a perfect foil for fruits and other flavorful fillings. Small family here so I made a half batch and prepare it in a jelly roll pan. Once cool i used a bisquit cutter to make little rounds for individual cakes. such a treat. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lagkage Danish Layer Cake

    Serving Size: 1 (73 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.3
     
    Calories from Fat 26
    10%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.0 g
    5%
    Cholesterol 110.6 mg
    36%
    Sodium 327.1 mg
    13%
    Total Carbohydrate 51.9 g
    17%
    Dietary Fiber 0.5 g
    2%
    Sugars 33.6 g
    134%
    Protein 6.1 g
    12%

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