I had a few friends over for tea/cake the other day with their kids. All 3 off us are pregnant. Unfortunately I’m still suffering from hyperemisis Gravidarum but I managed to bake this lovely traditional (more or less) Danish cake..
Its not really expensive to make and quite easy and it’s reallygood for a tea time treat and looks quite impressive (if you do it better than mine).
Even toddler Blip enjoyed this!!
150 g caster sugar
150 g plain flour
1 tsp baking powder
1. Mix together the sugar and eggs to an airy and fluffy mixture, around 5 minutes with a hand mixture.
2. Fold in the flour and baking powder until combined (make sure to fold it in, not mix).
3. Pour the mixture into a round baking tin (approximately 22 cm), either oiled or with baking parchment in it.
4. Bake the cake in the bottom of the oven for approximately 30 minutes at 200C in a conventional oven.
5. When finished, tip out the cake upside down on a cooling rack. This way, the top stays flat. When thorouglig cold, cut into 2/3 layers.
You can make layer cakes with lots of different ingredients. The one on the picture was with raspberries and tinned mandarins and grated dark chocolate and double cream.
Whip 500 ml of whipping cream with 2 tbsp of caster sugar. Reserve 1/3 of the mixture for the outside of the cake.
I used fresh raspberries, reserving a handful for decoration. The rest I boiled up with a bit of water. Then blended in a handblender and strained through a sive to get rid of the seeds. Then mix this with the whipping crem, the mixture should now be nice and not too tart (because of the sugar in the cream). This mixture is put in between the layers, togeter with the mandarins or you could use bananas.
Cover the remaning cake in the whipped cream. Decorate with the fruit and some dark chocolate..
I have not priced this up, because it all depends on the filing you put in.
Bon appetite as my grandad would have said!!