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Posts Tagged ‘kagecreme’

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

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Lagkage med jordbær og marcipan

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.

Ingredients:

3 round sponge cakes

Custard:

2 eggs

2 tbsp sugar

1 tbsp cornstarch

1 cup milk (2 1/2 dl)

1 tsp vanilla sugar

Strawberry filling:

1 pint whipping cream (1/2 liter)

1 tbsp confectioner’s sugar

1 lb fresh strawberries (500 g)

Other fillings:

1/2 lb marcipan (250 g)

Confectioners sugar for rolling out marcipan

Danish macaroons – crumbled

small amount of chocolate – grated or shaved, for decoration

Directions:

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!

Danish Lagkage

Source: inspired by Maduniverset.dk

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