Danish “lagkage” – layered cake with blackberry

  • 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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