There has to be a layer cake on a Danish cake table. The classic version with custard between the layers and cream on the top is obligatory at any birthday party. Here is a slightly different version, with a wonderful taste of summer. You can replace the blackcurrants with other soft summer fruits. If they are sweet, only marinate them with half as much sugar.
A super easy cake.
- 3 eggs
- 200 gram sugar
- 130 gram plain flour
- 2 flat teaspoons baking powder
- zest of 1 lemon
- 100 ml water
- 500 gram blackcurrant
- 150 gram sugar
- ½ l whipping cream
- icing sugar
- edible flowers (optional)
Preheat the oven to 175 C (Gas Mark 4)
Whisk the eggs and sugar till they are white and frothy. Sift the flour and baking powder together and add them. Add the lemon zest and stir. Finally, add the water.
Line a springform or loose-bottomed cake tin (22-24 cm in diameter) with baking paper and tip the mixture in. Bake it in the centre of the oven at 175 °C (Gas Mark 4) for approx. 25–30 minutes, until the mixture is baked through. Test in the centre with a skewer. It should come out clean, with no stickiness. Allow the cake to cool in the tin.
Pick over and rinse the blackcurrants. Mix them gently with the sugar and let them marinate for a couple of hours. Whip the cream and fold in the blackcurrants.
Cut across the cake and divide it into two layers. Spread the fruit and cream between the two layers. Sprinkle the top with icing sugar before serving.
This recipe is one of 42 Scandinavian baking recipes from my e-cookbook “Around Scandinavia in a cup”
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