Lagkage Danish Layer Cake
Experience the elegance of Danish baking with this traditional Lagkage Danish Layer Cake, a show-stopping dessert perfect for special occasions or indulgent celebrations. Featuring light and airy sponge layers made from a delicate blend of all-purpose flour and cornstarch, this cake is decadently filled with luscious whipped cream, sweet strawberry or raspberry jam, and crowned with vibrant fresh fruit. Each layer is carefully stacked to create a visually stunning and flavorful centerpiece. The optional dark chocolate garnish adds a luxurious touch to this beautifully simple yet sophisticated treat. With an approachable prep time of just 30 minutes, this recipe is ideal for both beginner bakers and seasoned cake enthusiasts looking to master the art of Scandinavian desserts. Serve this classic chilled for a refreshing, crowd-pleasing finish that’s as delightful to the palate as it is to the eye!
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Ingredients
- 150 grams All-purpose flour
- 25 grams Cornstarch
- 1 teaspoon Baking powder
- 4 units Eggs (large)
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 500 ml Heavy whipping cream
- 2 tablespoons Powdered sugar
- 250 grams Strawberry or raspberry jam
- 200 grams Fresh fruit (e.g., strawberries, raspberries, kiwis)
- 50 grams Dark chocolate (for optional garnish)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line the base of two 20 cm (8-inch) round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Set aside.
Step 3
In a large mixing bowl, beat the eggs and granulated sugar using a hand or stand mixer on high speed until the mixture is pale, thick, and tripled in volume. This should take about 5-7 minutes.
Step 4
Gently fold in the vanilla extract and the dry ingredients in three additions using a spatula, making sure not to deflate the batter.
Step 5
Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake the sponge cakes for 20-25 minutes, or until a skewer inserted in the center comes out clean.
Step 6
Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7
While the cakes are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream and powdered sugar together on medium-high speed until stiff peaks form. Set aside.
Step 8
Once the cakes are completely cooled, slice each cake horizontally into two layers, resulting in four total layers.
Step 9
Place the first cake layer on a serving plate or cake stand. Spread a thin layer of jam over the surface, then top with a layer of whipped cream. Repeat this process with the next two layers.
Step 10
Place the final cake layer on top and spread a thin layer of whipped cream over the entire cake to frost it. Use an offset spatula to smooth out the cream.
Step 11
Decorate the cake with fresh fruit on top, arranging it in an artistic pattern. Optionally, shave or melt dark chocolate to drizzle over the top or around the edges for added flair.
Step 12
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
Nutrition Facts
| Serving size | (1548.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4209.3 |
| Total Fat 206.7g | 0% |
| Saturated Fat 116.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1240mg | 0% |
| Sodium 968.8mg | 0% |
| Total Carbohydrate 523.4g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 328.5g | |
| Protein 44.1g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 236.7mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1350.8mg | 0% |
Source of Calories