Classic Danish Layer cake
I know I need a better picture of the spongecake inside.
Makes 3 thin cakes.
Ingredients:
- 4 eggs, room temperature
- 150 g sugar
- 110 g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon milk
- 1 teaspoon vanilla paste or the seeds from 1 vanilla pod
Directions:
Preheat oven to 350℉ (180℃).
If baking 3 thin cakes:
Spray three 9-inch (22 cm) baking pans. Place a piece of parchment paper in the bottom of each and spray this too. Set aside.
Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.
Mix and sift flour and baking powder together, and set aside.
Very gently fold the flour, vanilla and milk in the foamy eggs. Be very careful not to deflate the egg mixture to much.
Pour the batter in the prepared baking pans, dividing the batter evenly between the three, if making 3 cakes. (Put about 155 g in each.)
Bake the 3 thin cakes for about 7-8 minutes, until light brown.
If baking one big cake, to cut up in 3 thin discs after cooling:
Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside.
Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.
Mix and sift flour and baking powder together, and set aside.
Very gently fold the flour, vanilla and milk in the foamy eggs. Be very careful not to deflate the egg mixture to much.
Pour the batter in the prepared springform
Bake the large cake for 25-30 minutes, until light brown.
When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, cut the layer horizontally to make 3 layers. Don't worry if the layers are not perfectly even. The filling and frosting will mask that.