Danish Easter Cake Paaske Kage Recipes

DANISH EASTER CAKE (PAASKE KAGE)

Steps:

• Stir the yeast into the luke warm milk.
• Add sugar, egg, margarine in small bits.
• Add 3/4 of the flour.
• Work the dough with a wooden spoon, until it has combined.
• Then work the rest of the flour into the dough with the hands, but not more than just combined.
• Don't over work it.
• Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
• Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
• Roll the dough out on the table to oblong.
• Use a light hand in the soft dough.
• Spread the fill onto the dough, but not quite to the edges.
• Fold over the ends so the fill doesn't run out.
• Fold over the short part, so you now have 3 layers.
• Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
• Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
• Bake in the middle part of oven at 400 degrees F about 30 minutes.
• Note: The cake will rise quite a bit and becomes surprisingly large.
• You can actually easily make two cakes instead of one if you wish.
• You can freeze the one, then thaw and reheat in the oven when needed.

POPPY-SEED CAKE - VALMUEFRøKAGE

Steps:

• Soak poopy seeds in the milk and vanilla overnight.
• Cream butter until soft. Add the sugar gradually and cream well.
• Sift the flour, baking powder and salt together.
• Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
• Whip the egg whites until stiff and fold into mixture.
• Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
• Let cool a little in the pans before turning out onto racks.
• If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
• Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
• Stir constantly to keep the mixture from scorching.
• Grind nuts and add to cooked mixture with vanilla.
• Mix well, and spread between layers.
• Top the cake as follows:
• Stir the sugar with the rum until smooth. Add the water and beat well.
• Ice the sides and top of the cake. Sprinkle the ground nuts over the top.

LAGKAGE DANISH LAYER CAKE

Steps:

• Beat the four egg yolks until lemon colored.
• Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
• Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
• Add vanilla.
• Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes.
• Fill with an assortment of fillings. Top with whipped cream.

DANISH SIDE DISH

Steps:

• Rinse the asparagus under cold running water and pat dry, cut off any woody stems.
• Use the Tablespoon of olive oil to grease an oven proof dish; use a 6"x 4" dish that holds 3/4 pint of liquid.
• Line the inside of the dish with the bacon to cover completely. Lay the asparagus in the dish.
• Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus. Season with black pepper to taste, you won't need to salt as there's enough in the bacon.
• Put into a pre heated oven gas mark 6/400º F (200º C.), middle shelf for about 30 minutes.
• When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over.
• Cut into 1" slices and divide between 4 plates, slightly overlap the slices.