Guilt-less Desserts & Treats for your Family

Lagkage (Danish Layer Cake)

Danish Layer Cake (7)

Today is the last day of school holidays. To many mums it’s the happiest day of the holidays but not for me. Don’t get me wrong, there were many moments (days!) when I wished that it was school time but on the whole I have loved the simplicity of these holidays.

School holidays mean that I don’t have to be organised. No lunch boxes to be made, no bags to be packed, no need to have a shower before noon…

But with the sound of the alarm tomorrow morning all that changes.

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In an effort to make the mornings less stressful I have spent the past day being super organised. I’ve made savoury and sweet muffins, bagged them and put them in the freezer for future school lunches. I’ve made cookie dough for the freezer (all ready for an emergency after school pick me up treat) and tonight I’ll make enough quiche waffles to feed the hungry savages for the rest of the week. Today I’m the Martha freakin’ Stewart of lunch boxes!

The start of school is yet another reminder that time is passing all too quickly. This year H starts grade 2 and S starts kindergarten and I know that before too long they’ll no longer be happy to just hang out with their daggy mum.

Danish Layer Cake (3)

With 2017 making a quick break for it, these holidays have been a good chance to reflect upon 2016.

2016 was my year of No Goals; a very unusual thing for me. This didn’t mean no drive or ambition, it meant I was free to flounder or flourish without the heavy weight of my own expectations. Some days were simply about survival; others were meticulously planned (the execution wasn’t always perfect). Just making it through to bedtime with 3 kids, little sleep and a baking obsession was the aim most days.

Looking back on 2016 I am hard pressed to find a single big event that shaped the year (unlike the enormity of 2015). Instead it was a year that passed by without triumph, change or tragedy; by that measure it was a comfortable year but, in reality, it felt like a lot of hard work. I dropped the ball on many occasions; I let the time between blog posts get longer, I forgot to pay my car rego, I neglected to return so many emails and text messages (but in my mind I replied to more than half of those; I just forgot to actually do it!) and I went for way longer than a normal person should go without shaving their legs.

I had some wins as well. I completed my Spartan Trifecta in a weekend, I finally worked out how to use chia seeds and I watched all 12 seasons of Grays Anatomy back to back.


One of the highlights of 2016 was the introduction of International Night dinners. Every Sunday night we would take it in turn of choosing a country and dinner that night would be from the chosen country. We would get the globe out, find their flag and learn a bit about their history and culture. Todays recipe comes to you from Denmark; the Lagkage (Danish Layer Cake).

The Lagkage (Danish Layer Cake) is traditionally made as a birthday cake. It is made from layers of sponge, cream, sometimes jams or fruits. It’s actually a lot easier than it looks to make. It’s beauty from comes the simplicity of the Lagkage (Danish Layer Cake). Just think of it as a traditional sponge cake, with another sponge cake on top.

Danish Layer Cake (2)

I have made my Lagkage (Danish Layer Cake) as a 4 layer 6 inch cake but the same recipe could be made as a 3 layer 8 inch cake (bake 3 separate 8 inch cakes using the same recipe). The only trick to this Lagkage (Danish Layer Cake) is the timing. Both the Berry Cream Filling and the Cream Frosting are made with Coconut Cream (making it a dairy free dessert) and this needs to thicken in the fridge (whilst still in the opened can) overnight to separate the thickened cream and the water. Even once the creams have been whipped they may need another 2-4 hours in the fridge to thicken further to help them hold their shape on the cake. The trick is to only use the thickened cream, so have an extra couple of cans in the fridge just in case (I find that my cans are not yielding as much thickened cream in summer as they do in winter. Some days I’m lucky to get ¾ Cup from 1 can when other times I can get  1 ½ Cups). Get the creams sorted before you bake the cakes.

I tried my hand at fancy pants cake decorating using berries and some stinky flowers from the garden.  I think it looks rather regal…maybe like a Birthday cake for Princess Mary of Denmark!!

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So… 2017. You seem to be moving ahead at a greater speed than I was prepared for.

For 2017 I have set some goals, in the form of running events. They’re long, way out of my comfort zone and require disciplined and regular training. I have discovered I love to run long; it’s my quiet time away from my normal daily routine, mum responsibilities and lets me ‘just be’. Yes, it hurts like hell and I’m buggered but it gives me a huge sense of achievement, something I don’t always feel in my daily life. I’m not fast, my form is more elephant than gazelle and my thighs wobble and chaff but I’m out there trying.

Bring on 2017. The year of Lycra, sweat and many pairs of runners!! And cake… there’s always cake!

Danish Layer Cake (10)

Lagkage (Danish Layer Cake)

A Lagkage is a traditional Danish cake, comprising of layers of sponge cake, cream and berries.
Prep Time12 hrs
Cook Time20 mins
Total Time15 hrs
Servings: 12



    Lagkage (Danish Layer Cake)

    • Vanilla Cake
    • Berry Cream Filling
    • Cream Frosting
    • Extra berries for decorating

    Vanilla Cake

    • 9 Eggs separated (best at room temperature)
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 1 Tablespoon Vanilla Extract
    • 1 1/4 Cups of Milk of Choice
    • 1 Cup Coconut Flour
    • 4 teaspoons Baking Powder

    Berry Cream Filling

    • 2 1/4 Cups Coconut Cream 2 or 3 400ml cans, lid removed and placed in the fridge over night. Use only the thickened cream; discard the watery remains
    • 1 Cup mixed berries; berries mashed and strained keep the berries not the juice

    Cream Frosting

    • 3 Cups Coconut Cream/Milk 2 or 3 400ml cans, lid removed and placed in the fridge over night. Use only the thickened cream; discard the watery remains
    • 6 teaspoons Vanilla Extract
    • 6 teaspoons Maple Syrup



      Lagkage (Danish Layer Cake)

      • This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
      • Take the bottom of the chosen tin and cut 2 circles from the Vanilla sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the bottom layer. The cake baked in the circle tin will be used on top of the cake.
      • Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
      • Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
      • Spread 3/4 Cup of the Berry Cream Filling evenly over the bottom cake layer.
      • Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and spread 3/4 Cup of Berry Cream Filling evenly over the cake.
      • Place the full cake layer on top and spread the remaining Berry Cream Filling on top.
      • Place the final full cake layer on the top.
      • Cover the cake in plastic wrap and place the cake in the fridge for a minimum of 2 hours (overnight is better and up to 24 hours is ok).
      • Spread or pipe the Cream frosting on the top and sides of the cake The cream should be firm after being in the fridge whilst the cake was in the fridge and should spread easily.
      • Decorate the cake with the extra berries.
      • If the cream frosting is thick enough the cake can be served immediately, or placed back in the fridge for 2 hours to allow to firm.
      • Keep the cake in the fridge between serves.


      • Preheat the oven to 175C/350F.
      • Line and grease a 6 or 5 inch round cake tin and a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 1/2 to 2 5-6 inch squares out and have left overs for completing the 3rd layer and making up the 4th layer).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
      • Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
      • Whilst still whisking, pour the milk into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
      • Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the cake mixture into the prepared tins and bake for 18 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.

      Berry Cream Filling

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the smashed and strained berries and whisk to combine. Make sure you have strained the berries and removed any excess liquid or the cream will be too runny.
      • If the cream is thick it can be used immeditaely, otherwise place it in the fridge for 2 hours to thicken.


      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
      • If your cream was a bit watery then it should thicken in the fridge.
      • Keep refrigerated.

      2 Comments to Lagkage (Danish Layer Cake)

      1. In your recipe for Danish layer cake one of the ingredients listed is not clear it says 1 1/4 cups tablespoons of milk of choice. How much milk do I add?

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