A classic danish layered cake. You can buy the layers or bake them your self. Find a recipe for the layers here.
- Prep Time: 20m
- Serves: 8
- Yield: 1 cake
- Category: Baking, Cake, Traditional Danish Dish
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
- Beat eggs and sugar together in a heavy-based saucepan. You want to try to make it a bit fluffy
- Whisk flour and milk and bring the cream to a boil by constantly whipping.
- 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
- Mush berries with the sugar.
- Make a good stiff whipped cream and berry mass turn gently into whipped cream.
Assembling the cake
- Sit one cold cake layer on a serving plate. Add thin slices of marzipan (optional) to the layer
- Smear cold custard in a layer (about ½-1 cm) over the marzipan – that's most of the custard. Eat the rest.
- Lay on a second layer of cake smear on a layer of the berry cream.
- Add the third layer of cake and add the rest of the berry cream over the cake both on top and on the side.
- If you have saved a few berries you can add those as decoration. A bit of crushed caramel works really well as well.