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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
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    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

    Instructions

    INSTRUCTIONS

      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.

      Cake

      • 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.

      Cream

      • 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.