Danish Layer Cake – a delicious recipe with eggs, sugar, vanilla, salt, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg whites with 1/2 cup sugar until stiff, adding sugar a little at a time while beating.
2
Beat egg yolks until stiff, adding 1/2 cup sugar a little at a time.
3
Fold vanilla into egg whites.
4
Sift flour, baking powder and salt; fold into egg mixture.
5
Pour into two 8 x 8-inch pans.
6
(Do not grease.)
7
Bake at 350u00b0 for 20 minutes.
8
When cold, slice each layer so you will have 4 layers.
9
Put pudding between 2 layers and jam on one.
10
Then put pudding over all of the cake.
11
This can be done the day before.
12
Keep in refrigerator.
13
When ready to serve, cover with whipped cream.
14
(Use thread or sharp knife to divide layers.)
1202
kcal
Calories
15
g
Fat
125
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 eggs, 1 c. sugar, 1 tsp. vanilla, 1/4 tsp. salt, and more.
Yes, Danish Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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