Danish heirloom layer cake, also known as “Dannebrogskage” in Danish, is a traditional cake from Denmark. It has alternating tiers of sponge cake and vanilla custard, topped with whipped cream and garnished with strawberries. Danish flags made of icing sugar or fresh berries adorn the rectangular cake.
The cake symbolizes Danish culture. At weddings, birthdays, and national holidays, locals and tourists to Denmark love it. The iconic Danish heirloom layer cake is a light sponge cake, with homemade custard, and fresh whipped cream.
Easy danish heirloom layer cake
I’ve always been intrigued by international desserts and pastries. Danish heirloom layer cake, known as “Dannebrogskage” in Denmark, is my favorite treat. The alternating tiers of sponge cake, vanilla custard, and whipped cream, topped with fresh strawberries and powdered sugar, make this multi-layered cake a pastry masterpiece.
I’ll walk you through making this delicious cake and answer your concerns. Following these directions, you can make a fantastic Danish heirloom layer cake, whether you’re a pro or a beginner.
Danish heirloom layer cake Ingredients
For the sponge cake:
- 6 eggs
- 200 g sugar
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the vanilla custard:
- 500 ml whole milk
- 4 egg yolks
- 120 g sugar
- 50 g cornstarch
- 1 tsp vanilla extract
For the whipped cream:
- 500 ml heavy cream
- 1-2 tbsp powdered sugar
For the topping:
- Fresh strawberries
- Powdered sugar
How To Make Danish heirloom layer cake
Step 1: Make the sponge cake
To make the sponge cake, preheat your oven to 350°F (180°C) and line a rectangular baking pan (approximately 13×9 inches) with parchment paper. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This will take about 5-7 minutes of mixing with an electric mixer on high speed.
Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the egg mixture, being careful not to overmix.
Add the vanilla extract and mix until well combined. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake the cake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is done, remove it from the oven and let it cool completely.
Step 2: Make the vanilla custard
While the sponge cake is cooling, you can start making the vanilla custard. In a saucepan, heat the milk over medium heat until it comes to a simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once all the milk has been added, pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
Remove the saucepan from the heat and stir in the vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap is touching the surface of the custard to prevent skin from forming. Let the custard cool in the refrigerator for at least an hour.
Step 3: Assemble the cake
Once both the sponge cake and custard have cooled, it’s time to assemble the cake. Carefully slice the sponge cake horizontally into three equal layers. Place one layer of cake on a serving plate or cake board.
Spread a thick layer of custard over the first layer of cake, making sure it reaches the edges. Place the second layer of cake on top of the custard and repeat the process, spreading another layer of custard over the cake. Finally, place the third layer of cake on top and press down gently to make sure the cake is level.
Step 4: Whip the cream and add toppings
In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the top layer of cake and smooth it out with a spatula. Now it’s time for the fun part – decorating the cake!
Wash and dry the strawberries, removing the stems and cutting them into halves or quarters depending on their size. Arrange the strawberries on top of the whipped cream in a decorative pattern, covering as much of the cake as possible. Finish off with a dusting of powdered sugar over the strawberries.
Danish heirloom layer cake Variations
Chocolate variation: For a rich and indulgent twist on Danish heirloom layer cake, you can make a chocolate sponge cake instead of a vanilla one. You can also add cocoa powder to the whipped cream for a double chocolate flavor.
Fruit variation: While strawberries are the classic fruit topping for Danish heirloom layer cake, you can use other fruits such as raspberries, blueberries, or blackberries. You can also mix and match fruits for a colorful and delicious cake.
Nutella variation: For a decadent and delicious twist on the Danish heirloom layer cake, you can spread a layer of Nutella on top of the sponge cake before adding the custard and whipped cream. You can also add chopped hazelnuts on top for added crunch.
Lemon variation: For a refreshing and tangy twist on Danish heirloom layer cake, you can add lemon zest and juice to the custard and whipped cream. You can also add fresh lemon slices on top for a pretty and citrusy garnish.
Almond variation: For a nutty and delicious twist on Danish heirloom layer cake, you can add almond extract to the sponge cake and custard. You can also top the cake with toasted sliced almonds for added crunch and flavor.
danish heirloom layer cake recipe
Ingredients
- For the sponge cake:
- 6 eggs
- 200 g sugar
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- For the vanilla custard:
- 500 ml whole milk
- 4 egg yolks
- 120 g sugar
- 50 g cornstarch
- 1 tsp vanilla extract
- For the whipped cream:
- 500 ml heavy cream
- 1-2 tbsp powdered sugar
- For the topping:
- Fresh strawberries
- Powdered sugar
Instructions
Step 1: Make the sponge cake
- To make the sponge cake, preheat your oven to 350°F (180°C) and line a rectangular baking pan (approximately 13×9 inches) with parchment paper. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This will take about 5-7 minutes of mixing with an electric mixer on high speed.
- Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the egg mixture, being careful not to overmix.
- Add the vanilla extract and mix until well combined. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
- Bake the cake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is done, remove it from the oven and let it cool completely.
Step 2: Make the vanilla custard
- While the sponge cake is cooling, you can start making the vanilla custard. In a saucepan, heat the milk over medium heat until it comes to a simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once all the milk has been added, pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap is touching the surface of the custard to prevent a skin from forming. Let the custard cool in the refrigerator for at least an hour.
Step 3: Assemble the cake
- Once both the sponge cake and custard have cooled, it’s time to assemble the cake. Carefully slice the sponge cake horizontally into three equal layers. Place one layer of cake on a serving plate or cake board.
- Spread a thick layer of custard over the first layer of cake, making sure it reaches the edges. Place the second layer of cake on top of the custard and repeat the process, spreading another layer of custard over the cake. Finally, place the third layer of cake on top and press down gently to make sure the cake is level.
Step 4: Whip the cream and add toppings
- In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the top layer of cake and smooth it out with a spatula. Now it’s time for the fun part – decorating the cake!
- Wash and dry the strawberries, removing the stems and cutting them into halves or quarters depending on their size. Arrange the strawberries on top of the whipped cream in a decorative pattern, covering as much of the cake as possible. Finish off with a dusting of powdered sugar over the strawberries.
