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

    Average Rating:

    2 Total Reviews

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    • on July 04, 2010

      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!

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    • on June 10, 2006

      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.

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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
    Total Fat 2.9 g
    Saturated Fat 1.0 g
    Cholesterol 110.6 mg
    Sodium 327.1 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 0.5 g
    Sugars 33.6 g
    Protein 6.1 g

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