Lagkage – Danish Layered Cake
There are no real rules on how to make a Lagkage (layered cake) but typically it starts with 3 to 6 cake layers. I used 4 cake layers and the recipe I link to here makes one cake which is sliced into two cake layers. I also have another recipe here which makes one cake that is sliced into 3 cake layers, but the methode is a little more involved. These cake layers incidentally freezes really well which makes for easy Lagkage making. Filling can be anything your heart desires and I chose a combination of Kagecreme, jam, whipped cream with fresh raspberries and crushed meringue cookies. The Kagecreme I used is a powder mixed with milk which is whipped into a cream, so basically it’s like a pudding. I have not tried using a vanilla pudding mix but I would think you could use it as long as it’s not too thin. Or you could choose to make a super delicious custard but it does take a little extra time. The meringue cookies was store bought but you can also bake them yourself as long as they are completely dried out and not sticky in the middle.
Hindbærlagkage
Layered Cake With Raspberries (10-12 servings)
Ingredients:
4 round cakes
1 package vanilla flavored KageCreme (or homemade custard)
raspberry jam, seedless
1 pint heavy whipping cream (473 ml)
1 tablespoon confectioners sugar
2-3 big handfull broken-up meringue cookies (or Danish macaroons)
12 oz fresh raspberries, crushed (340 g)
Directions:
Prepare KageCreme according to package directions or make your custard and set aside.
Stir up raspberry jam to loosen it.
Beat heavy whipping cream with confectioners sugar until it starts to thicken. Set aside a few raspberries for decorating, then crush the remaining raspberries using a fork. Add crushed raspberries to whipped cream. Crush meringue cookies into small pieces and add to whipped cream. Fold crushed raspberries and meringue cookies into whipped cream.
Select your serving platter. Cut 4 pieces of waxed paper (or parchment paper)and arrange on serving platter so all edges of the platter is covered with waxed paper. Place first cake on top of waxed paper. Spread with a thin layer of raspberry jam. Spread a generous layer of KageCreme (or custard). Place the second cake on top. Spread a layer of whipped cream. Place third cake on top. Spread a thin layer of raspberry jam. Spread a generous layer of KageCreme (or custard). Place fourth cake on top. Spread the remaining whipped cream on top and around the sides of cake. Decorate with the reserved fresh raspberries. Finally pull out the waxed paper from beneath the cake leaving a clean edge on the serving platter. Refrigerate until ready to serve. Enjoy!
Source: My Danish Kitchen
My Danish Kitchen 
Ahh this recipe reminds me so much of the cake my host mother used to make for me back when I was a student studying in Denmark. Thanks for sharing!
HI, I use seven cake layers but they are very thin and more like a cookie. It is from an old Danish cook book my mother gave me. There is no baking powder or other leavening in the cake. After mixing ingredients– a lot of butter– it goes in the ref for a while. Then I take it out and use a rolling pin to get it thin– about 1/4 inch. I roll it out on parchment paper. Then I use something like a lid from a pan about 8″ in diameter to cut it out to an exact circle. Then it is baked. With seven you can use two layers each of raspberry, custard, and whip cream between them. It is best if it sets a day before you put the final whip cream layer on top. I only make it at Christmas. Very decadent.
Sounds interesting, thanks for sharing Paul.