Danish Layer Cake Dansk Lagekage Recipes

Steps:

• Beat the four egg yolks until lemon colored.
• Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
• Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
• Add vanilla.
• Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes.
• Fill with an assortment of fillings. Top with whipped cream.

Steps:

• 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.
• Take 1st round of pastry and place on cake platter.
• Spread some raspberry jam on top and then some vanilla pudding.
• Repeat same with 2nd, 3rd, 4th, and 5th layer.
• Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
• Beat whipping cream until stiff and frost sides of cake with whipping cream.
• You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
• Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.

Steps:

• Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.
• Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.
• This usually takes about ten days but could happen faster if your kitchen is very warm.
• When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.
• Measure the quantity of liquid you have.
• Mix an equal quantity of half flour and half water.
• Combine with the starter liquid and return to the crock.
• Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.
• Let stand, covered, for 18 hours more.
• There should be a faint sour odor from the crock.
• 10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.
• Add the salt and soda to the starter right out of the crock.
• Beat.
• Add the eggs and beat very well.
• (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough.
• Fold over and over, kneading as it is turned and folded.
• If the dough gets too stiff, add a little syrup or a small amount of melted butter.
• The dough should be so stiff you can hardly stir it before you shape it.
• Mold into shapes and put in greased small bread pans.
• Cover and let rise.
• Turn loaves onto a floured board and knead well.
• Shape again into loaves and fill the same pans, no more than half full this time.
• Let rise again, until the pans are full.
• Bake in a preheated hot oven (400º) for about 1 hour.
• When loaves slip from the sides of the pan the bread is done.
• Remove from the oven and tip out on the board.
• Brush tops with melted butter.
• Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.
• If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available.
• Making the starter takes time and patience, but remember that you only have to do this once.
• Put aside one-third of your starter dough after avery baking.
• Start again with Step Three when you want to make bread again.
• If you bake every week, the starter dough can be kept at room temperature.
• Otherwise, store it in your refrigerator and remove it a day before you want to use it.