Best 4 Danish Leaf Cake Recipes

Indulge in the exquisite flavors of Danish leaf cake, a delectable pastry that has captured the hearts of dessert enthusiasts worldwide. With its intricate layers of flaky, buttery dough, irresistibly sweet filling, and delicate icing, this culinary masterpiece is perfect for special occasions or as a treat to brighten any day. Embark on a culinary journey as we delve into the secrets of creating the ultimate Danish leaf cake, exploring various recipes and techniques to ensure a perfect balance of flavors and textures. Whether you're a seasoned baker or a novice looking to impress, this comprehensive guide will provide you with the knowledge and inspiration to craft a Danish leaf cake that will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

DANISH CHRISTMAS CAKE

Danish Christmas Cake image

This festive cake slices into beautiful torte-like layers-just right for the holidays.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (11-1/2 ounces) macaroons, crushed
1 jar (10 ounces) currant jelly
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 348 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 256mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

DANISH DESSERT CAKE

Danish Dessert Cake image

Easy and delicious cake to make, with a homemade whipped cream frosting and a strawberry glazed topping- so good! My friend Liz, shared this recipe with me after having this cake at her suprise birthday party this year. This was a recipe that I had to have. **Danish Dessert is found next to the Jell-O in baking section at the grocery store.

Provided by lisar

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box white cake mix, prepared with according to box directions
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (4 3/4 ounce) box strawberry-flavor danish dessert mix, prepared with according to box directions
1 3/4 cups water
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 pint whipping cream
1 pint strawberry

Steps:

Prepare white cake mix according to package directions baked in 2 round cake pans.
Prepare the box of Danish Dessert according to directions.
While Danish dessert is cooling make frosting:.
Beat whipping cream until fluffy and soft.
Set aside.
Then beat cream cheese and powdered sugar together until thoroughly combined.
Fold whipped cream into the cream cheese mixture until throughly combined.
Cut each cake round in half so you have four layers.
Stack and frost layers.
Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.

Nutrition Facts : Calories 547.1, Fat 33.4, SaturatedFat 15.2, Cholesterol 128, Sodium 378.7, Carbohydrate 57.8, Fiber 1, Sugar 44.8, Protein 6

DANISH LAYER CAKE (DANSK LAGEKAGE)

Danish Layer Cake (Dansk Lagekage) image

My aunt is Danish and moved here when she was child. So when she married my uncle, they raised their kids with both American and Danish experiences. So part of the Danish side of this is having this INCREDIBLE Danish layer cake for their birthdays. So this really has become a tradition in my family and I finally found a recipe that I LOVE. I actually make the cake with 3 layers though the recipe says you can make up to 6 or 7. We always put the birthday person's favorite candy on top so you can choose whatever you'd like. I always pick either Kit Kats or Gummy Worms since those are my favorite. I also tend to put fresh berries and chocolate chips on top. It's absolutely delicious! Enjoy!! I got it from this site: http://www.plu.edu/--scancntr/nordic-culture/danish-layer.html

Provided by rmg619

Categories Dessert

Time 1h15m

Yield 1 cake, 4-7 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup butter
1 cup sugar
5 eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
1 (8 ounce) jar raspberry jam
1 (3 ounce) cooked package instant vanilla pudding (whole milk if possible)
1/2 pint whipping cream
1 tablespoon butter
1 drop cream
1 drop flavoring
1 tablespoon powdered sugar
cake decorations, Danish Flags, candy, etc

Steps:

Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.
In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.
Mix in flour and baking powder and beat until well blended. (Do not over beat.).
Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.
Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.
Remove from cookie sheet and cool. Repeat for remaining batter.
Take 1st round of pastry and place on cake platter.
Spread some raspberry jam on top and then some vanilla pudding.
Repeat same with 2nd, 3rd, 4th, and 5th layer.
Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
Beat whipping cream until stiff and frost sides of cake with whipping cream.
You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.

DANISH DREAM CAKE

Danish Dream Cake image

This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.

Provided by Brontë Aurell

Yield Serves 10-12

Number Of Ingredients 12

Ingredients

3 eggs
1 cup (225 g) granulated sugar
1⁄2 tsp. vanilla sugar (see note at top)
1¾ cups (225 g) all-purpose flour or cake flour
2 tsp. baking powder
2⁄3 cup (150 ml) whole milk
3⁄4 stick (75 g) butter, melted
1 stick (100 g) butter
1½ cups (150 g) dried shredded coconut
1¼ cups (250 g) dark brown sugar
1⁄3 cup (75 ml) whole milk
Pinch salt

Steps:

Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
To make the topping, put all the ingredients in a saucepan and gently melt together.
Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
Leave cake to cool before eating, if you can (we are well aware it's hard to do that).

Tips:

Use fresh ingredients. Using stale ingredients will result in a less flavorful cake.
Make sure your butter and eggs are at room temperature before you start baking. This will help them cream together more easily.
Be careful not to overmix the batter. Overmixing will make the cake tough.
Bake the cake in a preheated oven. This will help ensure that it bakes evenly.
Let the cake cool completely before you frost it. This will help prevent the frosting from melting.
If you are short on time, you can make the cake batter and frosting ahead of time and store them in the refrigerator. Just be sure to bring them to room temperature before you use them.
You can decorate the cake with any type of frosting or glaze you like. Some popular options include buttercream, cream cheese frosting, and chocolate ganache.
Danish leaf cake is a delicious and impressive dessert that is perfect for any special occasion.

Conclusion:

Danish leaf cake is a beautiful and delicious pastry that is perfect for any special occasion. With its flaky layers of pastry and creamy almond filling, it is sure to impress your guests. While it may seem like a difficult cake to make, it is actually quite simple if you follow the steps carefully. So next time you are looking for a special dessert to make, give Danish leaf cake a try. You won't be disappointed.