As Danish as the Little Mermaid and Lego, Lagkage (Layercake) is served for birthdays, anniversaries, coffee mornings and any other time where there is an excuse.
Danish layer cakes come in many different forms – from the super simple made at home to the fancy-pancy ones in the bakeries. Only your imagination set limits for fillings and toppings, so we thought we’d share a few of the basics here – and a fancier version too, known as Othello Layer cake.
The Layers
Danish lagkage is usually always 3 layers of sponge. Most people can’t be bothered baking their own, so they buy 3 ready made layers – we sell these in the shop, so you too, can cheat! Find them here.
If you are making your own, the recipe is below. You don’t need any tins for this as you simply use baking paper to trace the shape.
The filling
Pastry Cream is the most common filling – in Danish, known as Kagecreme. We have added the recipe to make your own, but we do also have a cheat’s version which is really lovely – and is simply an add-milk to powder (500ml per sachet, and stir). Available here.
Sometimes, the filling is flavoured with cocoa.
Fruit
Usually, some form of berries or fruit is added. The most popular is strawberries or raspberries. Many add sliced banana when they are making a kid’s birthday layer cake.
Decorating
For a homely layercake, simply assemble the layers and top with a thin layer of icing (make from icing sugar and a little hot water until treacle consistency and then poured over the top. Some add chocolate icing or ganache. Piping of whipped cream all around the edge is usually done – although you can leave the sides ‘naked’.
These cakes are not tall –and they are light to eat because the sponge is Genoese and not a heavy sponge.
