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Lagkage Med Friske Hindbær – Layered Cake With Raspberries

Posted in Cake, Danish, Dessert, tagged , , , , , , , , on February 15, 2019| 3 Comments »

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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Easy Lagkagebunde – Cakes For Layered Cake

Posted in Cake, Danish, tagged , , , , , , , , on January 13, 2019| 2 Comments »

Easy cake for making layered cakes

Layered cake is so delicious but can be a time consuming project. However, if you bake the cake layers ahead and store them in the freezer, it will save you time and the task becomes less overwhelming. Simply just pull the cakes out when needed and assemble the cake. This recipe for cake layers is quick and easy and the cakes freeze really well.

Cake layer

I did learn a lesson when baking this particular cake. To prevent the cake from taking on too much color too fast, I placed a piece of foil over the pan, however, the foil touched to top of the cake and pulled off the very top layer. Not that it really matters because the cake will be covered with cream anyway but I am a type-A kind of person so little things like that annoys me 🙂 Lesson learned, if using foil tap a dome into it so it doesn’t touch the cake…I knew that….I just forgot.

Lock parchment paper in springform pan

Lagkagebunde (makes 1 cake, cut into 2 cake layers)

Ingredients:

3 large eggs

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

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

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

1 tsp. baking powder

Directions:

Preheat oven to 390 degrees F (200 degrees C).

Use a 9 inch (23 cm) springform pan, place a piece of parchment paper in bottom of springform and lock in place. Spray a light layer of baking spray in pan, add a tablespoon of flour to pan, rotate pan to coat sides and bottom with flour, bang out excess flour into a trash can and set pan aside.

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 into prepared springform pan. Bake for 15-20 minutes or until light golden, careful not to over-bake. The cake is 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. Allow to cool completely in pan. Once cooled, run a small knife around the edges to loosen it, then open springform. Using a serrated knife cut cake horizontally into 2 cake layers. If you are not using the cake layers right away they can be frozen. Separate the two cakes with parchment paper and store in freezer-safe bags.

Source: My Danish Kitchen

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Danish Makroner

Posted in Danish, tagged , , , , , , , , , on January 27, 2014| 6 Comments »

Makroner

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?

Makroner

Ingredients:

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

Directions:

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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Lagkagebunde – Cakes For Layered Cake

Posted in Cake, Danish, tagged , , , , , , on August 6, 2012| 4 Comments »

Lagkagebunde

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)

Ingredients:

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

Directions:

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 – Layered cake with strawberries and marcipan

Posted in Danish, Dessert, tagged , , , , , , , , , , , , , on May 30, 2011| 19 Comments »

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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