When a Danish cook speaks of baking a cake she does not have in mind the two inch thick layers nor the piled high frosting that an American cook thinks of. Her cakes are baked in four or five or six thin layers and these are put together with a variety of jams and jellies and custards (often a layer of each) and then topped with whipped cream.
1 cup Butter 1/2 cup Sugar Pinch of Salt.
2 cups Flour 2 teasp. Baking Powder 1 teaspoon Vanilla 1/2 cup Milk.
Cream sugar and butter together until it has the consistency of whipped cream. Beat eggs and add vanilla and milk to them. Sift flour, baking powder and salt together 3 times. Add to the creamed butter-sugar mixture alternately with the milk-egg mixture. Bake in 5 layers at 375° until brown. Fill layers alternately with jelly and custard; top with whipped cream.
1 cup Sugar.
1 cup thick Sour Cream.
2 tablespoons molasses.
1 1/2 cups Sifted Flour 1 teaspoon each, Cinnamon, nutmeg and soda 1/2 teaspoon Cloves.
Beat the eggs until thick and light colored. Beat in the sugar Add sour cream and molasses and mix well. Sift dry ingredients together and add to first mixture. Bake in four layers. Put together with raisin filling.
2 cups Sugar 1 cup Water.
1 cup Seeded Raisins.
2 Egg Whites.
Boil water, sugar and chopped raisins until a little dropped into cold water will form a soft ball. Pour over the stiffly beaten egg whites and stir until cool enough to spread. Some cooks like to alternate this filling with layers of plum jam. Use the raisin filling for the top and sides of the cake, or whipped cream may be used for the top.
1 cup Sugar.
1 cup sifted Cake Flour.
2 teasp. Baking Powder.
1/2 cup hot Milk.
Butter, the size of a walnut.
Beat the eggs light with a rotary egg beater. Add sugar slowly, beating continuously. Sift flour and baking powder together and stir into the egg mixture. Melt the butter in the hot milk and pour over the first mixture. Beat well. Bake in 3 layers at 375°. Fill with custard and jelly. Cover top with whipped cream.