Danish Cake

Danish Cake: A Fruity Delight with Vanilla Cream

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour (plus cooling time)
Number of Servings: 12 servings

Welcome to the world of sweet delights! Today, I present to you a special recipe, Danish Cake, a savory combination of fluffy layers, fine creams, and fresh fruits. This cake is not just a simple dessert; it is a culinary experience that blends textures and flavors in a unique way. Get ready to impress your family and friends with this refined recipe!

A Brief History

Danish Cake has deep roots in culinary traditions, inspired by various baking techniques and ingredient combinations that have evolved over time. It is a cake that, over the years, has been adapted and reinterpreted based on the season and available ingredients, but its essence has always remained the same: to bring joy and celebration to the tables of loved ones.

Ingredients

Base
- 6 eggs
- 6 tablespoons sugar
- 1 tablespoon water
- 7 tablespoons flour
- 1 teaspoon baking powder

Cream 1
- 500 ml liquid cream
- 5-6 tablespoons powdered sugar
- 225 ml plain yogurt
- 3 tablespoons sugar
- 2 packets granular gelatin
- 450 g strawberries (or more, to taste)

Cream 2 (Vanilla Pudding)
- 4 eggs
- 150 g sugar
- 60 g cornstarch
- 800 ml cold milk
- Lemon zest (or lemon essence)
- Vanilla essence
- 2 packets gelatin
- 75 g butter

Decoration
- Sliced strawberries
- Red jelly

Step-by-Step Instructions

Preparing the Base

1. Preparing the mixture: Start by separating the egg whites from the yolks. In a large bowl, mix the yolks with the sugar until the mixture becomes white and fluffy. Then add one tablespoon of water and mix again.

2. Adding dry ingredients: Sift the flour together with the baking powder and gradually incorporate them into the yolk mixture. Mix well until you obtain a homogeneous composition.

3. Whipping the egg whites: In another bowl, beat the egg whites with a pinch of salt and a little lemon juice until they form stiff peaks.

4. Incorporating the egg whites: Add the beaten egg whites to the yolk mixture, but not all at once! Start with half and gently fold in using a spatula, making upward motions. Then repeat with the other half.

5. Baking: Pour the mixture into a baking pan lined with parchment paper and place it in a preheated oven at 175°C. Bake for 25-30 minutes or until the base passes the toothpick test. After baking, allow it to cool.

Preparing Cream 1

1. Preparing the gelatin: Soak the gelatin in 75 ml of cold water. Once it has absorbed the water, place it in a bain-marie until dissolved. Let it cool to room temperature.

2. Mixing the ingredients: In a bowl, combine the yogurt with the sugar. Add the dissolved gelatin and mix well.

3. Whipping the cream: In another bowl, whip the liquid cream with the powdered sugar until it becomes firm. Then, add the sliced strawberries (make sure they are neither too large nor too small to integrate well) and mix carefully.

Preparing Cream 2 (Vanilla Pudding)

1. Preparing the mixture: Mix the sugar with the cornstarch, add the beaten eggs, and the cold milk. Blend well.

2. Thickening the mixture: Place the mixture in a bain-marie and stir continuously until it starts to thicken. Remove from heat and add the essences and butter, mixing well.

3. Gelatin: Soak the gelatin in 75 ml of cold water, then dissolve it in the pudding mixture, stirring until well combined. Let it cool slightly.

Assembling the Cake

1. Cutting the base: Cut the base into two equal parts. Place a sheet of aluminum foil in the baking pan.

2. Soaking the base: Place the first half of the base in the pan and soak it with syrup or fruit juice to give it moisture and flavor.

3. Adding Cream 1: Pour Cream 1 over the first base and refrigerate until it sets, about 1 hour.

4. Finalizing the cake: Remove the pan from the refrigerator, place the second base, soak it, and pour Cream 2. Refrigerate again.

5. Decorating: Once the pudding has set, place the slices of strawberries on top, prepare the jelly according to the package instructions, and pour it over the pudding and strawberries. Leave in the refrigerator to set completely.

Serving and Suggestions

Now that your cake is ready, it's time to enjoy it! You can serve it plain or with a dollop of whipped cream on top for an extra touch of elegance. It is perfect for summer days, parties, or any special occasion.

Frequently Asked Questions

Can I replace the strawberries with other fruits?
Of course! You can use any seasonal fruits, such as raspberries, blueberries, or peaches, to add a personal touch.

How can I store the cake?
The cake keeps well in the refrigerator, covered, for 2-3 days. It is just as delicious the next day!

What is the caloric content of this cake?
Approximately 300-350 calories per serving, depending on the ingredients used. It is a good choice for a dessert that balances taste pleasure with nutrition, considering it includes yogurt and fresh fruits.

Conclusion

Danish Cake is more than just a simple dessert; it is an expression of creativity and joy in the kitchen. With each layer, you bring a touch of happiness to your table. So, embrace the cooking process and enjoy every moment! Bon appétit!