Danish Easter Cake Paaske Kage Recipes

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DANISH OVEN PANCAKE (AEGGEKAGE)



Danish Oven Pancake (Aeggekage) image

An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!

Provided by WOLSELEY

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

8 eggs
2 cups milk
2 teaspoons white sugar
1 ½ teaspoons salt
2 cups all-purpose flour
½ cup butter
2 cups fresh or frozen mixed berries
1 tablespoon fresh lemon juice
confectioners' sugar for dusting
whipped cream, for serving

Steps:

  • Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
  • Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 34.2 g, Cholesterol 227.1 mg, Fat 19.8 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 10.7 g, Sodium 623.6 mg, Sugar 8.9 g

DANISH EASTER CAKE (PAASKE KAGE)



Danish Easter Cake (Paaske Kage) image

This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.

Provided by Scandigirl

Categories     Breads

Time 1h45m

Yield 1-2 Cakes

Number Of Ingredients 14

1 envelope yeast
1/2 cup room temperature milk
2 tablespoons granulated sugar
1 large egg (or 2 small)
125 g margarine
250 -300 g flour
100 g sugar
100 g butter, unsalted
1 -2 teaspoon cinnamon
1/8 cup raisins
1/8 cup candied lemon and orange dried fruit, chopped
cold coffee or egg
2 tablespoons coarse sugar
1/8 cup blanched slivered almond

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.

Nutrition Facts : Calories 3509, Fat 203.2, SaturatedFat 77.5, Cholesterol 416.8, Sodium 2039.9, Carbohydrate 388.3, Fiber 14.6, Sugar 162.6, Protein 46.2

DANISH CHRISTMAS CAKE



Danish Christmas Cake image

This festive cake slices into beautiful torte-like layers-just right for the holidays.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (11-1/2 ounces) macaroons, crushed
1 jar (10 ounces) currant jelly
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 348 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 256mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

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