Lagkage

Classic Danish Lagkage (Layer Cake)

Lagkage is Denmark's iconic layered celebration cake, built from thin sponge rounds stacked with whipped cream, jam, and fresh fruit. A chilled rest before slicing keeps the layers tidy and the cream firm.

Prep

35 min

Cook

25 min

Total

60 min

Serves

8-10

Difficulty

Medium

Recipe ingredients

• •200 g (1 cup) plain flour, all-purpose, or null
• •5 g (1 tsp) baking powder
• •150 g (¾ cup) caster sugar, fine granulated, or null
• •4 whole large eggs, cold from the fridge, or null
• •5 ml (1 tsp) vanilla extract
• •50 g (3½ tbsp) unsalted butter, melted and slightly cooled, or null
• •600 ml (2½ cups) double cream, heavy cream with at least 35% fat, or null
• •30 g (¼ cup) icing sugar, powdered, or null
• •5 ml (1 tsp) vanilla extract (for cream)
• •150 g (½ cup) raspberry jam, strawberry is also traditional, or null
• •200 g (7 oz) fresh strawberries, sliced, or null
• •150 g (5 oz) fresh raspberries
• •100 g (3½ oz) dark chocolate, 70%, for grating, or null
• •10 g (1 tbsp) flaked almonds, lightly toasted, or null

Steps

1. 1 Preheat the oven to 180°C (350°F). Line a 23 cm (9 in) round springform pan with baking paper on the base and lightly butter the sides.
2. 2 Whisk the eggs and caster sugar in a heatproof bowl over a pan of barely simmering water until the mixture is just warm to the touch (about 40°C / 104°F) and the sugar has dissolved. Remove from the heat.
3. 3 Beat the egg mixture with an electric whisk on high speed for 5-7 minutes, until very pale, tripled in volume, and the ribbon stage is reached (a ribbon of mixture should sit on the surface for a few seconds before sinking).
4. 4 Sift the flour and baking powder together. Fold gently into the egg mixture in three additions using a large metal spoon, cutting through the centre and sweeping under, keeping as much air in the batter as possible.
5. 5 Drizzle the melted butter and vanilla down the side of the bowl and fold through quickly with the last third of flour until just combined. Do not overmix.
6. 6 Pour the batter into the prepared pan, smooth the top, and bake on the middle shelf for 22-25 minutes, until the top is golden, springs back when pressed, and a skewer comes out clean.
7. 7 Run a knife around the edge, release the springform, and cool the sponge on a wire rack. Once completely cold, slice horizontally into 3 even layers using a long serrated knife.
8. 8 Whip the double cream with icing sugar and vanilla to soft-medium peaks (it should hold its shape but look pillowy, not stiff). Stop early and check - Danish-style cream is whipped gently rather than to stiff peaks.
9. 9 Place the bottom sponge layer on a serving plate. Spread with one third of the whipped cream, then half the jam and a layer of sliced strawberries and raspberries, leaving a 1 cm border.
10. 10 Add the middle sponge, press down lightly, and repeat with another third of cream, the remaining jam, and most of the fruit.
11. 11 Top with the final sponge layer. Cover the top and sides with the remaining cream, smoothing it neatly.
12. 12 Decorate the top with the reserved fruit, grate dark chocolate over generously, and sprinkle with toasted flaked almonds.
13. 13 Chill for at least 1 hour (ideally 3-4 hours) before slicing with a sharp knife dipped in hot water and wiped dry between cuts. Best eaten the same day; keep refrigerated and consume within 24 hours.