Danish Layer Cake / Scandinavian Cultural Center

Dansk Lagekage

Pan size: large cookie sheet or jelly roll pan
Oven temp: 350 degrees

Pastry for Cake:

2/3 c real butter
1 c sugar
5 eggs
2 scant cups all purpose flour
1 tsp vanilla or vanilla powder
1 tsp baking powder

Cake Assembly

1 small jar raspberry jam
1 small pkg "cooked" vanilla pudding (use whole milk if possible)
1/2 pint whipping cream
small amount of butter, cream, flavoring, and powdered sugar for icing on top layer
cake decorations and Danish flags

Directions:

Baking Sheet Preparation:

Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.

Cake:

In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla. Mix in flour and baking powder and beat until well blended. (Do not over beat.)

Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet. Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched. Remove from cookie sheet and cool. Repeat for remaining batter.

Cake Assembly:

Take 1st round of pastry and place on cake platter. Spread some raspberry jam on top and then some vanilla pudding. Repeat same with 2nd, 3rd, 4th, and 5th layer. Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake). Beat whipping cream until stiff and frost sides of cake with whipping cream.

You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.

Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.

Scandinavian Cultural Center