Layers for the layered cakes

For danish layered cakes the layers needs to be quite thin – around 1 cm high at the most, unlike most American layered cakes. This means that you properly need to make the layers your self, if the store don’t sell any layers that thin.

  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 30m


  • 150 grams of flour
  • 150 grams of Sugar
  • 3 Eggs
  • 1/2 teaspoon baking Powder


  1. Preheat the oven to 240 C
  2. Beat eggs and sugar together until fluffy.
  3. Flour and baking powder stirred into dough to a uniform mass (run the baking powder and wheat flour though a sieve).
  4. Divide the dough into 3 equal portions, which are smeared into the greased pie molds or 3 pieces of circular cookie sheet (approximately 20 cm. in diameter).
  5. Bake in the middle of the oven at 240 C for approx. 5 minutes and removed from the molds after a further 5 minutes.

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