Lagkagebunde/The Layers here
Recipe from “My Danish Kitchen” here
Exclusive Layer cakes from La Glace here
It looks so delicious and beautiful. It’s different from ours. Interesting. 🙂
This is the “basic” model, the filling and the top can change depending on how much time the cake maker will use. Thank you for your interest. 🙂
Happy birthday indeed. My Mormor pronounced it ‘laukau’ (as in ‘Bauhaus’), still makes me chuckle decades on!
I can imagine, both the “laukau” sound and the good memory. A pity that the dialects slowly disappears, there was many even though Denmark is a small country.
I should by the way remember to mention the Danish name – lagkage – at the post, thank you for that idea, Finn.
What did you use as the filling? Was it custard and a berry jam?
The filling is an indicator of how important the cake maker find the event. An ordinary choice would be Vanilla cream and jam, strawberry or raspberries. On the top, sugar or whipped cream. A really energic cake maker would bake the “layer-cakes” himself. In Danish “Lagkagebunde”.
We do the same for birthdays in Norway. Nice!
Forgot to say, the filling and the top is usually whipped, fresh cream, a lot of it. Maybe mixed with berry jam in the middle, or some custard..
Whipped cream is also a favorite here, I think the sugar top mostly is prefered by children and people with a “sweet toth”. Could be interesting to find the history behind this cake. We were one country once, you know, so perhaps we have the same “lagkage-history” 🙂
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