Danish layer cake


Dessert tonight, March 10, 2016
A traditional Danish Birthday cake , the filling is really optional, you can put anything you like in it.
8 servings

  • cup butter
  • 1 cup sugar
  • 5 eggs
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 2 cups of heavy cream - whipped
  • 3 tablespoons raspberry jam
  • 1 cup of fresh blueberries
  • 1 cup of fresh raspberries
  • 2 cups of crushed macaroons + some for decorations
  • Fresh mint

1) Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.

In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.

Mix in flour and baking powder and beat until well blended. (Do not over beat.).

Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.

Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.

Remove from cookie sheet and cool. Repeat for remaining batter.

In a bowl Mix together 4 tbsp whipped cream with 3 tbsp of raspberry jam. Take 1st round of pastry and place on cake platter , add the raspberry - cream mixture

In another bowl mix the rest of the whipped cream with roughly crushed macaroons. Take 2st round of pastry and place on top . Spread ½ of the macaroon mix on top and ½ of the berries.

Take 3st round of pastry and place on top, spread the rest of the macaroons mix on top, Sprinkle with rest of the berries and roughly crushed macrons .

Sprinkle with freshly roughly chopped mint and serve.

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