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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
Total Time 1 hour 10 minutes
Servings 8 people

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

  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.