Danish Layer Cake Dansk Lagekage
Indulge in the elegance of Danish Layer Cake, or "Dansk Lagkage," a timeless Scandinavian dessert that layers pure simplicity with extraordinary flavor. This show-stopping cake features delicate sponge layers made with whipped eggs and a touch of vanilla, ensuring a light, airy texture. Between each layer, you’ll find luscious strawberry jam and pillows of freshly whipped cream, creating a balance of sweetness and creaminess that melts in your mouth. Topped with fresh strawberries, this cake is as visually stunning as it is delicious. Ready in just under an hour, it’s the perfect centerpiece for celebratory gatherings or a cozy treat with afternoon coffee. Discover the charm of this traditional Danish recipe, and bring a slice of hygge (coziness) to your table today!
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Recipe Information
Ingredients
- 4 large Eggs
- 200 grams Granulated Sugar
- 120 grams All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 60 grams Unsalted Butter
- 60 milliliters Whole Milk
- 1 teaspoon Vanilla Extract
- 300 milliliters Heavy Cream
- 2 tablespoons Powdered Sugar
- 150 grams Strawberry Jam (or any fruit jam of choice)
- 100 grams Fresh Strawberries (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper. Grease the sides lightly with butter or a non-stick spray.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light, fluffy, and pale yellow in color, about 5 minutes.
Sift the flour and baking powder together in a separate bowl. Gradually fold the dry mixture into the egg mixture using a spatula, being careful not to deflate the batter.
In a small saucepan, melt the butter over low heat. Stir in the milk and vanilla extract, then gently fold this mixture into the batter until well incorporated.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, whip the heavy cream and powdered sugar together in a medium bowl until stiff peaks form. Set aside in the refrigerator until ready to assemble.
To assemble, place one cake layer on a serving plate. Spread an even layer of strawberry jam over the top. Then, spread a thick layer of the whipped cream over the jam.
Place the second cake layer on top and repeat the process, covering the top with more whipped cream.
Garnish the cake with fresh strawberries or additional decorations, if desired. Let the assembled cake chill in the refrigerator for at least 1 hour before serving to allow the layers to set.
Slice and serve the Danish Layer Cake chilled for best results. Enjoy!
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 419.8 g | 153% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 299.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 249 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
