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.

Layers for the layered cakes

Thin cake layers for a traditional danish "lagkage" or layered cake
Course Baked Goods, Cakes
Cuisine Danish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 layers


  • 150 grams of flour
  • 150 grams of Sugar
  • 3 eggs
  • 0,5 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 through 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 about 5 minutes and removed from the molds after a further 5 minutes.
  6. Let the layers cool completely before you use them

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