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).
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.
Danish “lagkage” - layered cake with blackberry
Ingredients
The custard
- 250 milliliters milk fatfree milks works just fine
- 1 tablespoon cornflour
- 1/2 teaspoon vanilla sugar
- 100 milliliters sugar
- 2 eggs
The berry whipped cream
- 300 grams berries fresh or defrozen. Blackberries, strawberries, raspberry work great,
- 400 milliliters whipping cream
- 2 tablespoons sugar
Other ingredients
- 4 cake layers
- Marzipan preferable marzipan breads
- Berries for decorating
- Optional: Cake candles chocolate shavings, crushed caramel
- Berries for decorating
- Optional: Cake candles chocolate shavings, crushed caramel
Instructions
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Beat eggs and sugar together in a heavy-based saucepan. You want to try to make it a bit fluffy
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Whisk flour and milk and bring the cream to a boil by constantly whipping.
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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
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Mush berries with the sugar.
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Make a good stiff whipped cream and berry mass turn gently into whipped cream.
Assembling the cake
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Place cold cake layer on a serving plate. Add thin slices of marzipan (optional) to the layer
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Smear cold custard in a layer (about ½-1 cm) over the marzipan – that's most of the custard. Eat the rest.
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Lay on a second layer of cake smear on a layer of the berry cream.
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Add the third layer of cake and add the rest of the berry cream over the cake both on top and on the side.
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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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