Friday, November 13, 2009

Danish Layer Cake

This comes from Community Church of the Nazarene cookbook, Racine, WI. Don's mom and dad wanted this as their 'birthday' cake, so I made this for Friday night. The recipe looks like it would be hard to make, but it isn't. I doubled the topping. It tastes like the real thing!

Danish Layer Cake

1 yellow cake mix
almond filling(see recipe below)
raspberry filling (see recipe below)
whipped cream or Cool Whip

Almond Filling
1 1/2 c powdered sugar
1/2 c soft butter
3 1/2 tsp milk
1 egg yolk
1 tsp almond flavoring
Cream well.

Raspberry Filling
1/4 c sugar
1 10-12 oz pkg frozen raspberries
2 Tbsp cornstarch

Combine sugar and corn starch in a small pan. Add berries and juice. Cook over medium heat until thick and clear. Stir constantly. Cool completely.

Cream Topping
1/2 pt whipping cream
2 Tbsp sugar

Beat cream and sugar together.

Mix cake mix according to directions and bake in 2 8 or 9 in round pans. Cool thoroughly. Cut each cake in half horizontally. Place bottom of cake on serving plate. Spread with almond filling and then raspberry filling. Repeat for layers 2 and 3 and then frost with whipped cream.

4 comments:

  1. Beth,
    I have been searching for a good ol' Danish layer cake recipe and came across yours! My son's birthday is Saturday and all he wants is a Dahish layer cake! I can't wait to make this! Sounds just like the "bakery bought" ones! ( Except homemade and less expensive!!)
    Thank you for the wonderful recipe!

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  2. Do you cook the almond filling/custard ?

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  3. You do not cook the almond filling. Just mix it with a mixer.

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  4. I am currently at Dodge City (KS) Church of the Nazarene, participating in a cake auction for missions. I am from Racine originally and love O&H danish layer cakes but they are too expensive to ship. I thought I'd look here and it's funny how I found your recipe is also from the Nazarene church there in Racine. So excited to try this!

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