Lagkagebunde Cakes For Layered Cake

Lagkagebunde

When its a specific occasion like a Birthday or an Anniversary or perhaps business is just coming more than for a visit, what do you make for dessert? Nicely in Denmark Lagkage would be a really standard option. And in Denmark it doesnt take as well a lot arranging either because if you dont have the cakes for the Lagkage you could just run to the grocery store and pick up a couple. Nevertheless, living across the ocean, Lagkagebunde ( person cakes for creating layered cakes) is not readily accessible in the retailers where I reside. I could acquire some on the net and throw them in the freezer for a rainy day or I could bake them myself. When I came across Himmelske Kagers write-up on creating your own Lagkagebunde I figured it was worth a try. She has a actually nice tutorial and a lot of useful recommendations, not to mention that her cake is scrumptious.

Draw an outline of pan and spot reduce -out inside.

It is essential that you use the correct size pan and that you comply with the instruction not to grease the sides of the pan. This way youll get a really good outcome. The cake itself is seriously effortless to make, but do make certain that your eggs are at space temperature.

Lagkagebunde ( tends to make 1 cake, cut into 3 thin cake layers)

Ingredients :

5 eggs, at room temperature, separated into yolks and whites

120 gram sugar

100 gram all- goal flour

15 gram cornstarch

1 teaspoon baking powder

Directions:

Using an 8 inch cake pan, butterthe bottom of the pan only. Do not butter the sides of the pan as this will make certain the cake rising straight up. Trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Location the parchment paper circle onto the greased bottom of pan and set the pan aside.

Preheat oven to 340 degrees F (175 degrees C)

Producing certain eggs are at space temperature, separate into yolks and whites. Location the egg yolks into a bowl, add sugar and beat till it becomes a pale yellow, thick mixture.

In an additional clean bowl or stand-up mixer, beat the egg whites till stiff.

Sift the flour, cornstarch and baking powder into the egg yolk mixture,beat till its homogeneous. Add the stiff egg whites and gently fold into the egg yolk mixture. You do this by cutting down the middle of mixture with your spatula and folding it more than the other half, rotating the bowl 1/ 4 turn every time, repeat till fully incorporated.

Pourbatter into ready cake pan and bake for 30-40 minutes. Do not open oven door the initial 30 minutes. Careful not to more than -bake the cake. Its carried out with the cake feels firm to the touchor test by insertingatoothpick into the middle of the cake, the toothpick must comeout clean.

Let the cake cool in the cake pan on a baking rack. The moment cooled, run a modest knife about the edges to loosen it from the pan and turn it out upside-down onto the baking rack. Make sure cake is totally cooled before cutting it into three cake layers. If you are not using the cake layers proper away they can be frozen.Separate the three cakes with parchment paper and shop in freezer safe bags.

Variations in taste:

Add 2 - 3 tablespoons of finely ground almonds to batter.

Replace 2 tablespoons flour with two tablespoons unsweetened cocoa. Add cocoa withdry components.

Add 2 tablespoons coconut to batter.

Add orange zest to batter.

Cake will fall a little though cooling, turn out up-side-down onto cake rack.

Source : Himmelske Kager

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