Denmark – Lagkage

The best summer cake in existence? I think so. Lagkage means ‘layer cake’, and is often made for birthdays in Denmark. Thanks to Eva for recommending this to me!

I made this on a sunny afternoon, and it’s probably one of my favourite cakes to make and eat so far. Simple to make, and light to eat, despite the insane amount of cream (the fruit makes it okay, yes, yes it does). I made mine in three layers, but it seems that you can have even more layers if you want, but I decided to keep it reasonably simple, given my recent experiences of making 6-8 layer cakes.

It’s been a while since we’ve really talked about what’s going on with Brexit. Overall, it seems like there hasn’t been much progress with things. However, there are some more eventful things taking place currently, such as the SNP walking out of the House of Commons yesterday, and the owner of Wetherspoons announcing that they won’t sell alcohol from Europe any more (yes, really). So all well and good, as usual.

This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.


Lagkage (recipe from here)

8 large eggs
375g caster sugar
50g ground almonds
1tsp vanilla extract
zest of 1/2 lemon
75g butter, melted and cooled
250g plain flour
1tsp  baking powder
450ml double cream
2 tbsp icing sugar
125g raspberries
Assorted berries for decorating

1. Preheat the oven to 180°C. Grease and line two 9-inch cake tins, and butter the parchment.
2. Beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes. Gently mix in the ground almonds, vanilla, and lemon zest. Stir in the butter. Whisk the flour and baking powder in a small bowl, then add to the eggs. Gently mix just until combined without over mixing.
3. Divide among prepared pans. Bake until light golden and tops spring back when pressed, about 25 minutes. Cool completely on racks. Remove the cakes from pans and slice horizontally in half (or thirds).
4. Whip the cream in the bowl of an electric mixer until traces of the whisk are apparent. Add the sugar and beat until firm peaks form. Place 1 cup raspberries in a bowl and mash with a fork. Add half of the whipped cream and gently stir to combine.
5. Place one cake layer on a cake plate and top with raspberry cream. Repeat with remaining layers. Spread the remaining whipped cream over top and sides of cake. Top with fresh berries.

One Comment Add yours

  1. Eva O'Reilly says:

    Makes me want to rush out and make lagkage 😀
    So glad you liked it!

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