Ingredients for Lagkage Danish Layer Cake
- 4 large egg yolks
- Cold Water
- 1 cup (200g) granulated sugar
- All Purpose Flour
- 1/4 cup (30g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
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How to Make Lagkage Danish Layer Cake
- Preheat oven to 450°F (232°C). Grease and flour four 9-inch round cake pans.
- In a large bowl, beat 4 large egg yolks until pale yellow and lemon-colored (about 2-3 minutes).
- Add 1/4 cup (60ml) water and 1 cup (200g) granulated sugar. Beat for 2 minutes until well combined and slightly thickened.
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/4 cup (30g) cornstarch, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Stir in 1 teaspoon vanilla extract.
- Divide the batter evenly among the prepared cake pans.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, fill the layers with your choice of fillings (almond paste, pie filling, raisin-nut mixture, etc.).
- Frost the top and sides of the cake with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
134g
Fat
5g
Carbs
17g
