Danish “Lagkage”

img_20140719_121653A classic Danish layered cake, “lagkage” with a modern twist. The cake is normally baked for birthdays and other festive occasions. 

We were invited to a dinner party tonight and I had volunteered to make the desert. I had some beautiful blackberries in the freeze from my aunt and then I defrosted them they were too pretty to put into the crumble I had planed so I made a layered cake. I will not say I baked it as the cake part of the cake was store brought – there is just no reason to try to do that your self. They layers are pretty, thin and tasty then they are store brought. But I did make the custard my self (first time – yeah) and the blackberries whipped cream (yum).

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There is a layer with marzipan and custard and a layer with the blackberry cream and it is topped with the cream as well and when we got the the flat where the party was I topped it with some whole blackberries

I always buy the layers, but if you need to bake the layers your self – here is a recipe.

Danish “lagkage” – layered cake with blackberry

A classic danish layered cake. You can buy the layers or bake them your self. Find a recipe for the layers here. Related

  • Prep Time: 20m

Ingredients

Custard

  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon cornflour
  • 1/2 teaspoon vanilla sugar
  • 250 milliliters milk (fatfree milks works just fine)

The berry whipped cream

  • 400 milliliters whipping cream
  • 100 milliliters sugar
  • 300 grams fresh or defrozen berries

Other ingredients

  • Marzipan (preferable marzipan breads)
  • Berries for decorating
  • Optional: Cake candles, chocolate shavings, crushed caramel

Instructions

Custard

  1. Beat eggs and sugar together in a heavy-based saucepan. You want to try to make it a bit fluffy
  2. Whisk flour and milk and bring the cream to a boil by constantly whipping.
  3. Flavor with vanilla sugar. sprinkle sugar over the cream while it cools so that it does not pull the skin. It will thickens as it cools.

The berry whipped cream

  1. Mush berries with the sugar.
  2. Make a good stiff whipped cream and berry mass turn gently into whipped cream.

Assembling the cake

  1. Sit one cold cake layer on a serving plate. Add thin slices of marzipan (optional) to the layer
  2. Smear cold custard in a layer (about ½-1 cm) over the marzipan – that's most of the custard. Eat the rest.
  3. Lay on a second layer of cake smear on a layer of the berry cream.
  4. Add the third layer of cake and add the rest of the berry cream over the cake both on top and on the side.
  5. If you have saved a few berries you can add those as decoration. A bit of crushed caramel works really well as well.

 

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