Danish Layer Cake with Vanilla Cream

Almond Olive Oil Cake Mix | Flour & Olive
 
This Danish “lagkage,” which literally means layer cake, is  filled with whipped cream and fresh berries. It is a delightful dessert and presents beautifully on special occasions.

 

 

The Cake 🎥

YOU WILL NEED

ALMOND CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
1 cup mild extra-virgin olive oil (200g)
½ cup plain yogurt (4oz, 113g)
½ cup sour cream (4oz, 113g)
2 tablespoons juice and zest from a large lemon

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 9-inch baking pans and line them with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the yogurt, sour cream, lemon juice and zest and mix on low speed until just combined.
  • Add the almond cake mix and mix on low until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding.

 

The Cream

YOU WILL NEED

INGREDIENTS

2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
2 teaspoons vanilla extract

 

INSTRUCTIONS
  • Beat the ingredients on medium speed until thick and creamy.
  • Slice each cooled cake horizontally, then sandwich cake slices together with a thin layer of vanilla cream and fresh berries.
  • Top the cake with the remaining whipped cream and decorate with berries.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.