Posts Tagged ‘layered cake’


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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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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