Danish Layer Cake Recipe
Danish Layer Cake is simply irresistible. Try this amazingly delicious Danish Layer Cake recipe; I am sure you will always tempt to prepare this for every party!
Ingredients
6 1/2 oz butter
6 1/2 oz caster sugar
8 1/2 oz flour
2 level teaspoons ground cinnamon
1/2 pint double cream
3 tablespoons top of the milk
Raspberry jam
Icing sugar
8 walnut halves
Directions
Heat the oven to 400°F, 200°C, gas no. 6 and thoroughly grease plenty of baking sheets.
Cream the butter until it is soft, then add the sugar and continue to beat until the mixture is pale and fluffy.
Sift the flour and cinnamon together and add to the butter mixture a tablespoonful at a time.
The last few spoonfuls may have to be worked in by hand.
Knead lightly and then divide the mixture into eight equal pieces.
Put one piece of dough onto the baking tray and press out very thinly with the fingers to form a 7 inch (17.5 cm) circle.
It is a good idea to do this inside a plain flan ring as it gives a nice even circle.
Bake in the oven for about 8 minutes until a pale golden brown.
Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.
Repeat with the other seven pieces of dough, baking two or three at a time, depending on the number of trays that you have.
Whisk the cream and milk together until they will form a soft peak and use this to sandwich the layers together with the jam, leaving a little cream over for decoration.
Leave to stand for 3 to 4 hours before serving to allow the mixture to soften slightly.
Place on a serving dish and sprinkle the top with icing sugar, pipe eight swirls of cream evenly around the edge and place a walnut half on top.
Cream the butter until it is soft, then add the sugar and continue to beat until the mixture is pale and fluffy.
Sift the flour and cinnamon together and add to the butter mixture a tablespoonful at a time.
The last few spoonfuls may have to be worked in by hand.
Knead lightly and then divide the mixture into eight equal pieces.
Put one piece of dough onto the baking tray and press out very thinly with the fingers to form a 7 inch (17.5 cm) circle.
It is a good idea to do this inside a plain flan ring as it gives a nice even circle.
Bake in the oven for about 8 minutes until a pale golden brown.
Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.
Repeat with the other seven pieces of dough, baking two or three at a time, depending on the number of trays that you have.
Whisk the cream and milk together until they will form a soft peak and use this to sandwich the layers together with the jam, leaving a little cream over for decoration.
Leave to stand for 3 to 4 hours before serving to allow the mixture to soften slightly.
Place on a serving dish and sprinkle the top with icing sugar, pipe eight swirls of cream evenly around the edge and place a walnut half on top.
