Danish Layer Cake
Ingredients
Pastry Cream
-
2
cups
milk
-
1
cup
granulated sugar
-
6
large
egg yolks
-
¼
cup
cornstarch
-
¼
teaspoon
salt
-
1
teaspoon
vanilla extract
Yellow Cake
-
½
cup
whole milk
-
4
large
eggs
-
2
teaspoons
vanilla extract
-
1¾
cups
cake flour
-
1½
cups
granulated sugar
-
2
teaspoons
baking powder
-
¾
teaspoon
salt
-
1
cup
unsalted butter
Buttercream Frosting
-
1
cup
butter
-
4 to 5
cups
powdered sugar
-
2
teaspoons
vanilla extract
-
¼
cup
heavy cream
-
a pinch
salt
Assembly
-
1
small jar
seedless raspberry jam
-
to taste
fresh raspberries for garnish
Instructions
- Make the pastry cream by warming milk, whisking egg yolks with sugar, and combining with the milk until thickened.
- Chill the pastry cream for 2 to 3 hours.
- Preheat oven to 350°F and prepare cake pans.
- Mix milk, eggs, and vanilla in a bowl and set aside.
- In a mixer, combine flour, sugar, baking powder, and salt, then add butter until crumbly.
- Add the milk mixture and beat until light and fluffy.
- Divide batter between pans and bake for 20 to 25 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting by creaming butter and mixing in powdered sugar, cream, vanilla, and salt.
- Assemble the cake by cutting each cake in half, layering pastry cream and raspberry jam between layers, and frosting the outside.
- Decorate as desired and refrigerate leftovers.
Nutrition Facts (estimated)
Servings
12
Calories
770
Total fat
38g
Total carbohydrates
101g
Total protein
8g
Sodium
455mg
Cholesterol
253mg
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