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Othellolagkage – Othello Layered Cake

January 28, 2013 by mydanishkitchen

Othellolagkage

Othellolagkage

The Othellolagkage is named after Shakespeare’s great tragedy Othello which was written in the early 1600’s. Lagkager or Layered cakes are very popular in Denmark and the Othellolagkage is the “creme de la creme” of layered cakes, a true Danish classic.

Othello

Draw circle, baked Makronbund, Cake cream, Layering cakes

The cake is served on special occasions but it can be quite expensive if bought at the bakery in Denmark. Of course you can make it at home although it is a little time consuming, but well worth your effort. To save some time you can buy the lagkagebunde (cakes for layered cake) at any store in Denmark or if you live overseas, they can be purchased online. However, I choose to make my own lagkagebunde which I had frozen and so all I had to do was pull them out of the freezer to thaw.

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Ingredients for Othellolagkage:

2 lagkagebunde (cakes for layered cake, see link for recipe)

1 makronbund (macaroon cake layer, recipe follows)

Lagkagecreme (cake cream, recipe follows)

Kakaoglasur (cocoa glaze, recipe follows)

Marcipanovertræk (marzipan coating, recipe follows)

6 tablespoons strawberry jam (optional)

6 oz heavy whipping creme

Ingredients for Makronbund – Macaroon cake layer: (makes 1)

200 gram marzipan (7 oz.)

100 gram sugar (3 1/2 oz.)

3 egg whites

Directions:

Preheat oven to 200 degrees C (390 degrees F). Take a piece of parchment paper and trace a circle from the baking pan which you used for making the lagkagebunde, I used an 8 inch pan. Set parchment paper with circle aside.

Mix all ingredients together until you have a smooth homogeneous “dough”, this may take a good 5-10 minutes. Place mixture into a plastic bag, cut off corner and squeeze dough onto circle on parchment. Bake for 20 minutes and allow to cool completely before using.

Ingredients for Lagkagecreme – Cake creme:

1 egg

3 egg yolks

4 tablespoons sugar

1 vanilla bean

4 teaspoons flour

4 deciliter whole milk (13 oz.)

1 deciliter heavy whipping cream (4 oz.)

Directions:

Whip egg, egg yolks, sugar and seeds from vanilla bean until slightly thickened and airy. Add flour and beat. Add milk and beat. Pour egg mixture and empty vanilla beans into a cooking pot and over low heat slowly bring to a simmer while whisking continously. Allow to simmer for 2 minutes while whisking. Remove from heat and transfer into a dish, cover cake cream with plastic wrap and place in refrigerator to cool completely. Once cake cream is cooled, whip heavy whipping cream to a whipped cream and stir into cake cream. Continue to keep cool until ready to use.

Ingredients for Marcipanovertræk – Marzipan coating:

150 gram marzipan (5 1/2 oz.)

175 gram confectioners sugar (6 oz.)

50 gram glucose (1 3/4 oz.)

Directions:

Mix marzipan and glucose, adding confectioners sugar in increments. Mix until you have a smooth mixture. Sprinkle a generous amount of confectioners sugar onto your work surface and roll marzipan out to the height of the finished layered cake and the circumference of the cake, this is easily measured using a butcher’s twine or some other string. Make sure Marzipan does not stick to your work surface and trim edges with a sharp knife to get straight lines.

Ingredients for Kakaoglasur – Cocoa glaze:

200 gram confectioners sugar (7 oz.)

2 tablespoons unsweetened cocoa

warm water

Directions:

Mix together confectioners sugar and cocoa. In very small increments add the warm water little by little until the consistency is thick but flowing easily. Set aside.

Assembling the cake:

Place the Macaroon cake layer (Makronbund) in the center of your serving dish. Place half of the Cake Cream (Lagkagecreme) on the Macaroon cake layer and spread to the edge. Place the first Cake layer (Lagkagebund) on top and spread a layer of strawberry jam (optional) and the remaining Cake Cream, leaving a couple of small spoonfuls as left-over. Place the second Cake layer on top of the cream. Using the left-over Cake Cream, apply a thin layer around the edges to give the Marzipan something to adhere to. Gently fold up the  Marzipan strip and then un-fold it around the edge of the cake, pressing it lightly against the edge to make it stick. If you have not already done so, mix up your Cocoa Glaze (Kakaoglasur) and spread it out over the top of the Cake layer leading the glaze to the Marzipan edge. Whip up the last 6 oz of heavy whipping cream, place in a pastry bag fitted with a star tip (or whichever is your favorite shape) and decorate the edge between the Cocoa glaze and Marzipan to cover up any gaps. Keep cake refrigerated until serving. Enjoy!

Othellolagkage

Othellolagkage

Source: Himmelske Kager

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Posted in Cake, Danish, Dessert | Tagged cake, cake cream, cream, Danish, dansk, kakaoglasur, lagkage, lagkagebunde, lagkagecreme, layer cake, layered, makronbund, marcipanovertræk, Othello, Othellolagkage, Shakespear | 16 Comments

16 Responses

  1. on June 17, 2016 at 00:45 Aj

    Where do you find glucose?


    • on June 17, 2016 at 06:57 mydanishkitchen

      You can find glucose at most craft stores like AC Moore or Michael’s, sound weird but they have a small baking section.


  2. on May 8, 2016 at 18:38 John Holland

    Hello Gitte! It is the Eurovision Song Contest on Saturday and I would like to attempt to make this cake (I made a Princessetarte last year!) However, I’m a bit confused, as it says in the lagkagebunde recipe to split the cake into 3 layers and in the ingredients for the Othellolagkage it says to make 2 of these (meaning 6 layers – I think) but then, the finished product only has two layers – is that correct? Kindest Regards from the UK, John


    • on May 8, 2016 at 20:07 mydanishkitchen

      Hi John, for the Othellolagkage you will be needing a total of 2 lagkagebunde and 1 makronbund. So when you follow the link on how to make the lagkagebund, the recipe will give you a total of three lagkagebunde, but remember you only need two of them for the Othellolagkage, so you can save and freeze the third one for later use. Hope this clear up your question. PS I miss the Eurovision Song Contest 😄 Have fun.


      • on May 9, 2016 at 02:57 John Holland

        Hi! Thank you very much, that clarifies my query. 🙂 All the very best, John


  3. on August 16, 2015 at 13:43 Tove

    Sikke en flot Othellolagkage du har fået lavet. Det var min mors favorit lagkage, og er på min to-do liste. Men jeg skal vist spænde mig an, hvis min skal blive så flot som din.


    • on August 17, 2015 at 06:56 mydanishkitchen

      Tove, mange tak for de søde ord. Det tror jeg sagtens at du kan, for du laver jo mange flotte og dejlige ting og sager selv 🍰


  4. on March 28, 2015 at 10:31 Hasselnød Kage Med Nougatcreme – Hazelnut Cake With Nougat Cream | My Danish Kitchen

    […] it is one of the best layered cakes I have ever made (with the exception of my all-time favorite Othello layered cake of course). I think you will really love this […]


  5. on March 14, 2013 at 22:27 Lisa

    Thank you so much for posting this and translating the recipe into American units. I plan to make this cake for my father, who is a born and raised Dane who thinks Othellolagkage is the most delicious cake in the universe! Mange tak!


    • on March 15, 2013 at 04:42 mydanishkitchen

      Selv tak 🙂


  6. on January 29, 2013 at 04:10 Sophie33

    Waw! What a stunning creation! Georgously, fabulously looking! The decorated cake looks amazing & so delicious too!


    • on January 29, 2013 at 04:48 mydanishkitchen

      Thank you Sophie 😀


  7. on January 29, 2013 at 02:30 happyhavenforge

    That’s a pretty nice looking cake Gitte. Do you think it can be sent Air Mail – hahaha.


    • on January 29, 2013 at 04:47 mydanishkitchen

      Sure Vince, it might be a pile of mush by the time it gets there, but it will still taste good. 🙂


  8. on January 28, 2013 at 05:21 camilla@hawkinsplace.co.uk

    Wow, what a beautiful job you have done! This is a cake I think of every now and again and yesterday was one of those days. I remember having this cake once as a kid, my mother ordered one from the Danish Centre in London for a special ocassion and I remember it vividly as I am a huge marzipan lover and it was bright green on this particular cake. Thank you for sharing your recipe as I have never seen one anywhere and I will have to make one for my parents one day as a surprise for them!


    • on January 28, 2013 at 05:31 mydanishkitchen

      Camilla, thank you so much for your kind comment. It is definitely the queen of Danish layered cakes and very delicious.



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