Danish Easter Cake (Paaske Kage)

Recipe by Scandigirl
READY IN: 1hr 45mins
YIELD: 1-2 Cakes


  • 1
    envelope yeast
  • 12
    cup room temperature milk
  • 2
    tablespoons granulated sugar
  • 1
    large egg (or 2 small)
  • 125
  • 250 -300
  • Fill
  • 100
  • 100
    g butter, unsalted
  • 1 -2
    teaspoon cinnamon
  • 18
    cup raisins
  • 18
    cup candied lemon and orange dried fruit, chopped
  • On top of the cake
  • cold coffee or egg
  • 2
    tablespoons coarse sugar
  • 18
    cup blanched slivered almond


  • Stir the yeast into the luke warm milk.
  • Add sugar, egg, margarine in small bits.
  • Add 3/4 of the flour.
  • Work the dough with a wooden spoon, until it has combined.
  • Then work the rest of the flour into the dough with the hands, but not more than just combined.
  • Don't over work it.
  • Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
  • Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
  • Roll the dough out on the table to oblong.
  • Use a light hand in the soft dough.
  • Spread the fill onto the dough, but not quite to the edges.
  • Fold over the ends so the fill doesn't run out.
  • Fold over the short part, so you now have 3 layers.
  • Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
  • Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
  • Bake in the middle part of oven at 400 degrees F about 30 minutes.
  • Note: The cake will rise quite a bit and becomes surprisingly large.
  • You can actually easily make two cakes instead of one if you wish.
  • You can freeze the one, then thaw and reheat in the oven when needed.