I have been meaning to make a real Danish Lagkage for quite some time now, but for some reason, I kept putting it off. Then I went to my friend Tina’s house for our monthly Danish meeting and she served the most wonderful Lagkage which really inspired me. Thanks Tina 🙂 The following morning I started researching Danish Lagkager and by late afternoon I had made my first ever real Danish Lagkage. The combination of fresh strawberries, crisp macaroons, sweet marcipan and light sponge cake made for an amazing combination of flavors and textures. It turned out to be a big success and it will definitely not be the last time that I make Danish Lagkage for dessert.
It can seem a little complicated to get all the right ingredients together but you can buy the sponge cake, Danish macaroons and raw marcipan on the internet and making the homemade custard really is very easy. I could have baked a sponge cake myself and cut it into thirds but this particular store-bought cake it very light and thin and actually perfect, in my opinion, for making a Lagkage. If you feel inspired to make a Lagkage, I am confident that you will not regret it.
3 round sponge cakes
2 tbsp sugar
1 tbsp cornstarch
1 cup milk (2 1/2 dl)
1 tsp vanilla sugar
1 pint whipping cream (1/2 liter)
1 tbsp confectioner’s sugar
1 lb fresh strawberries (500 g)
1/2 lb marcipan (250 g)
Confectioners sugar for rolling out marcipan
Danish macaroons – crumbled
small amount of chocolate – grated or shaved, for decoration
To make the Custard – Whisk eggs, sugar and vanilla sugar together in a small cooking pot. Measure out milk and add cornstarch, stir to combine. Add milk to eggs in cooking pot and while stirring constantly bring to a simmer. Custard will thicken rapidly and once you notice it bubbling remove from heat. Place custard in small dish, cover with cling wrap directly onto the custard surface to avoid a skin from forming. Place in refrigerator to cool down a little.
To make Strawberry filling – Clean strawberries under running water, cut top off and cut into half, set aside. Using an electrical mixer, whisk whipping cream until it starts to thicken a little (the beaters leave a soft track in cream). Add confectioners sugar and whisk just a little more, careful not to get whipping cream too thick. Take a little under half of strawberries and break up using a fork. Add a little under half of whipping cream to smashed strawberries and stir to combine. Set aside. Set aside the remaining half of whipped cream and strawberries.
Take marcipan and divide into 2 equal portions, roll to a ball. Sprinkle confectioners sugar onto clean tabletop and roll out balls to flat disks approximately same size as your sponge cakes. Lift from tabletop and set aside.
To assemble cake:
1. Place first sponge cake onto serving dish
2. Spread out half of custard
3. Add one disk of marcipan
4. Spread out half of strawberry filling
5. Add second sponge cake
6. Spread out remaining custard
7. Add second disk of marcipan
8. Spread out remaining strawberry filling
9. Crush a couple of crisp Danish macaroons and sprinkle over filling
10. Top with third sponge cake
11. Spread the last remaining whipped cream over top and sides of layered cake
12. Decorate with grated or shaved chocolate and remaining strawberries
Keep refrigerated until ready to serve. Enjoy!
Source: inspired by Maduniverset.dk