Lagkage - Danish layer cake (Enie baked)
20 mins
20 mins
Ingredients
- 7-10 Tbsp For 12 pieces
- 7-10 Tbsp Almond bottom
- 6 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 100 g Wheat flour
- 1 TEASPOON Baking Powder
- 50 g peeled ground almonds
- 7-10 Tbsp FÜLLUNG
- 400 g Natural cream cheese
- 200 g Schmand
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Mark
- 1 kg Red fruit jelly from the cooling shelf
Directions
- 1
Preheat the oven to 175 °C top and bottom heat. Line the baking tray with baking paper.
- 2
Separate the eggs and beat the egg whites with 1 pinch of salt and 1 pinch of sugar using a hand mixer with a whisk until stiff, then chill. Whip the egg yolks with 65 g sugar. Pour the flour and baking powder onto the egg mixture and fold in together with the almonds using a whisk.
- 3
Spread the dough on the baking tray and bake in the oven on the middle shelf for about 20 minutes. Then take out, let it cool down and cut into quarters.
- 4
For the cream, mix the cream cheese with sour cream, lemon juice and the vanilla pulp.
- 5
Spread a quarter of the dough with the cream and place some red fruit jelly on top. Place another quarter of the dough on top and layer the cake. The last layer should be cream with red fruit jelly.
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