Posts Tagged ‘hindbær’

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.


Layered Cake With Raspberries (10-12 servings)


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)


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

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Hindbærroulade – Raspberry Swiss Roll

Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.

Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.

Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.

Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.

Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.

Hindbærroulade – Raspberry Swiss Roll


For the cake:

3 large eggs

125 g sugar (4.4 oz) (3/4 cup)

60 g flour (2.1 oz) (1/2 cup)

60 g cornstarch (2.1 oz) (1/2 cup)

1 tsp. baking powder

For the filling:

Raspberry sauce or your favorite marmalade

225 ml heavy whipping cream (1 cup) (1/2 pint)

1 1/2 tbs. confectioners sugar


Preheat oven to  390 degrees F   [200 degrees C]

Make Raspberry Sauce, if using, and set aside to cool.

Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.

Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.

Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.


Source: inspired by Familie Journalen

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Raspberry Sauce

Raspberry Sauce

This is a delicious raspberry sauce with a gorgeous red color. Perfect for brownies, cakes, pies, ice cream. Do make sure to strain out the seeds so your sauce will be smooth and not crunchy.


2 pints fresh raspberries

1/4 cup sugar

1 tablespoon lemon juice

2 tablespoon raspberry liquor


Combine raspberries and sugar in saucepan. Cook over medium heat until berries are broken down, about 10 minutes. Remove from heat. Add lemon juice and liquor. Strain through a sieve to eliminate seeds.

Source: adapted from Emeril Lagasse


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