Posts Tagged ‘layer cake’

Hasselnød Kage Med Nougat Creme

Hasselnød Kage Med Nougat Creme

I just hosted a Danish dinner party for my Danish friends and since it is close to Easter I wanted to make a dessert with a seasonal feel to it. I came across this layered cake and not only does it look like a pretty Easter cake but it has all the good things in it that is popular in Danish baking; hazelnuts, Nougat and Marzipan, what’s not to like? As for the special ingredients, I buy Nougat and Marzipan online (I use Odense Ren Rå Marcipan), and the hazelnuts I found in a specialty grocery store.

Process hazelnuts, make meringue and fold in ground hazelnuts, bake

Process hazelnuts, make meringue and fold in ground hazelnuts, bake

A little note about hazelnuts. Hazelnut is a sweet nut with a dark brown skin covering which is bitter and if left on, it may leave unpleasant little left-over pieces in your mouth. So when hazelnuts are used for baking, you may want to remove this skin covering, although it is not absolutely necessary.

Melt Nougat in hot cream, cool, mix whipped cream with Nougat to make frosting

Melt Nougat in hot cream, cool, mix whipped cream with Nougat to make frosting

This is not a difficult cake to make, maybe a little time consuming, and 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 cake!

Hazelnut Cake With Nougat Cream  (serves 12-14)


For the cake:

100 g hazelnuts, out of shell (3.5 oz)

175 g Odense Marzipan (6.2 oz)

100 g confectioner sugar (3.5 oz)

30 g all-purpose flour (1 oz)

6 egg whites, room temperature

125 g sugar (4.4 oz)

For the frosting:

6 deciliter heavy whipping cream, divided into 2 and 4 deciliters (20.3 liquid ounces, divided into 6.8 and 13.5)

300 g soft Nougat (10.5 oz)

1 teaspoon instant coffee powder

1 tablespoon boiling water


Cadbury mini chocolate eggs


To removed skin on hazelnuts: preheat oven to 325 degrees F (160 degrees C). Place hazelnuts on a baking sheet and roast in oven for 10-15 minutes until skin begins to crack and is golden. Remove from oven and wrap nuts in a clean dishtowel, let sit wrapped for 10 min. Using the towel, rub the nuts vigorously until the skin comes off. Set nuts aside.

Cut out two pieces of parchment paper to fit two 9 inch (23 cm) spring-form pans. Place parchment paper in bottom of pans and spray with baking spray, set aside.

Preheat oven to 280 degrees F (140 degrees C).

Place hazelnuts, marzipan, confectioners sugar and flour in a food processor and process until ground finely.

Beat egg whites until soft peaks, add sugar and whip until you have a thick meringue.

Add ground hazelnuts to meringue and gently fold-in until you have a homogeneous batter. Divide the batter equally between the two pans and bake for 1 hour. Allow cakes to cool in pans.

Place 2 deciliter whipping cream into a small saucepan and heat to just a simmer. Cut Nougat into pieces and add to hot cream, melt while stirring. Heat 1 tablespoon water in the microwave until boiling (10-15 seconds), add instant coffee and stir to resolve. Add coffee to Nougat mixture. Place Nougat in refrigerator to cool completely.

When ready to assemble cake, whip remaining 4 deciliter whipping cream until beaters start leaving traces in cream. Add cooled Nougat mixture and mix to combine. Place first cake onto serving platter. Spread a layer of Nougat cream over cake. Place second cake on top and spread remaining cream on top and down the sides of cake to cover. Decorate with chocolate eggs if desired. Continue to cool in refrigerator for 2-3 hours before serving. Enjoy!

Removing skin off hazelnuts

Removing skin off hazelnuts

Source: Odense Marcipan

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These are Danish Makroner cookies and I use the word cookie here very loosely. They are not really the kind of cookies that you snack on, well I guess you could, but they are very sweet. These cookies are crispy and airy and they are meant to be crumbled up and used in the making of other desserts such as Danish Æblekage (apple cake), Lagkage (layered cake) or Chocolate Amaretto Pudding.

This recipe calls for Hjortetaksalt which is a common leavening agent used in Denmark. Hjortetaksalt is Ammonium Bicarbonate also called Baker’s Ammonia or Hartshorn. The Ammonia gives a lighter and crispier result but can be substituted with baking powder or baking soda. A word of advise about baking with Hjortetaksalt. Do not keep your head directly over the door when opening the oven because the fumes will be very strong initially when the door is first opened, however there will be no after-taste at all from the Hjortetaksalt in your cookies. I did not have any Hjortetaksalt on hand and so I tried it with baking soda and the result was very good. The cookies were crisp and tasted exactly right. They did not rise much and I am wondering if they would have risen more with the Hjortetaksalt?



100 gram blanched almonds (3.5 oz)

100 g confectioners sugar (3.5 oz)

just a pinch of Ammonium Bicarbonate (called Hjortetaksalt in Danish) or baking powder or baking soda

2 egg whites


Line a baking sheet with parchment paper and set aside. Preheat oven to 340 degrees F (170 degrees C).

Place blanched almonds in food processor and blend until a fine powder. Combine ground almonds, confectioners sugar and Hjortetaksalt in a bowl. Beat egg whites until stiff and gently fold into the almond mixture in increments, this may require a bit of patience.

Place teaspoon size dollops of dough onto baking sheet and bake in the middle of oven for 15 minutes. Allow to cool completely on baking sheet before storing in baking tin with a tight fitting lid. Enjoy!

Source: Bente Kilian – Maduniverset

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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.


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


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.)


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.)


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


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!



Source: Himmelske Kager

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When it’s a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit, what do you make for dessert? Well in Denmark Lagkage would be a very typical choice. And in Denmark it doesn’t take too much planning either because if you don’t have the cakes for the Lagkage you could just run to the grocery store and pick up a couple. However, living across the ocean, Lagkagebunde (individual cakes for making layered cakes) is not readily available in the stores where I live. I could buy some online and throw them in the freezer for a rainy day or I could bake them myself. When I came across Himmelske Kager’s write-up on making your own Lagkagebunde I figured it was worth a try. She has a really nice tutorial and a lot of helpful tips, not to mention that her cake is delicious.

Draw an outline of pan and place cut-out inside.

It is important that you use the correct size pan and that you follow the instruction not to grease the sides of the pan. This way you’ll get a really nice outcome. The cake itself is really easy to make, but do make sure that your eggs are at room temperature.

Lagkagebunde (makes 1 cake, cut into 3 thin cake layers)


5 eggs, at room temperature, separated into yolks and whites

120 gram sugar

100 gram all-purpose flour

15 gram cornstarch

1 teaspoon baking powder


Using an 8 inch cake pan, butter the bottom of the pan only. Do not butter the sides of the pan as this will ensure the cake rising straight up. Trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.

Preheat oven to 340 degrees F (175 degrees C)

Making sure eggs are at room temperature, separate into yolks and whites. Place the egg yolks into a bowl, add sugar and beat until it becomes a pale yellow, thick mixture.

In another clean bowl or stand-up mixer, beat the egg whites until stiff.

Sift the flour, cornstarch and baking powder into the egg yolk mixture, beat until it’s homogeneous. Add the stiff egg whites and gently fold into the egg yolk mixture. You do this by cutting down the middle of mixture with your spatula and folding it over the other half, rotating the bowl 1/4 turn each time, repeat until fully incorporated.

Pour batter into prepared cake pan and bake for 30-40 minutes. Do not open oven door the first 30 minutes. Careful not to over-bake the cake. It’s done when the cake feels firm to the touch or test by inserting a toothpick into the middle of the cake, the toothpick should come out clean.

Let the cake cool in the cake pan on a baking rack. Once cooled, run a small knife around the edges to loosen it from the pan and turn it out upside-down onto the baking rack. Make sure cake is completely cooled before cutting it into 3 cake layers. If you are not using the cake layers right away they can be frozen. Separate the three cakes with parchment paper and store in freezer safe bags.

Variations in taste:

Add 2-3 tablespoons of finely ground almonds to batter.

Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa. Add cocoa with dry ingredients.

Add 2 tablespoons coconut to batter.

Add orange zest to batter.

Cake will fall a little while cooling, turn out up-side-down onto cake rack.

Source: Himmelske Kager

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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.


3 round sponge cakes


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


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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