Danish layer cake – “lagkage”

Lagkage

A classic Danish layered cake, “lagkage” with a modern twist. The cake is normally baked for birthdays and other festive occasions. 

We were invited to a dinner party tonight and I had volunteered to make the desert. I had some beautiful blackberries in the freeze from my aunt and then I defrosted them they were too pretty to put into the crumble I had planed so I made a layered cake. I will not say I baked it as the cake part of the cake was store brought – there is just no reason to try to do that your self. They layers are pretty, thin and tasty then they are store brought. But I did make the custard my self (first time – yeah) and the blackberries whipped cream (yum).

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There is a layer with marzipan and custard and a layer with the blackberry cream and it is topped with the cream as well and when we got the the flat where the party was I topped it with some whole blackberries

I always buy the layers, but if you need to bake the layers your self – here is a recipe.

Print Recipe
Danish “lagkage” - layered cake with blackberry
A classic danish layered cake with berry cream
Course Cakes, Desert
Cuisine Danish
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
The custard
The berry whipped cream
  • 300 grams berries fresh or defrozen. Blackberries, strawberries, raspberry work great,
  • 400 milliliters whipping cream
  • 2 tablespoons sugar
Other ingredients
Course Cakes, Desert
Cuisine Danish
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
The custard
The berry whipped cream
  • 300 grams berries fresh or defrozen. Blackberries, strawberries, raspberry work great,
  • 400 milliliters whipping cream
  • 2 tablespoons sugar
Other ingredients
Instructions
  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. Place 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.
Recipe Notes

I normally buy my layers, but you can find a recipe here, if you can't buy them where you are. You can see in the picture, just how thin the layers should be.

 


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