Lagkaka

Layer cake

In Iceland, lagkaka ("layer cake") is the name given to cakes with a light or brown dough that is filled with several layers (often 4 layers with jam or cream). Classic Icelandic layer cakes include Brúnterta or Randalín , but this Lagkaka also looks great on the coffee table.

Brúnterta and Randalín

Ingredients

250 g soft butter
300 g sugar
1 pinch of ground vanilla
2 Tbsp grated lemon peel
5 eggs
400 g flour

100 g chocolate
2 Tbsp whipping cream

50 g raspberry jelly
50 g cream cheese


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, mix the softened butter with the sugar, vanilla and grated lemon peel.

Add the eggs one at a time and mix in.

Finally add the flour and mix into a smooth dough.

Then put the finished dough into a king cake mold and let it bake well in the lower third of the oven in the preheated oven at 350 °F (180 °C) for about 60 minutes.

Once the cake has successfully passed the “stick test”, take it out of the oven and let it cool in the tin.

Then cut the cake into approx. 1/2 cm thin slices.

Melt the chocolate in a water bath, then stir in the cream.

Mix the cream cheese with the raspberry jelly to form a uniform cream.

Spread the first slice of cake with the chocolate cream, place the second slice on top and spread it with the cream cheese mixture. Place the next slice on top and spread the chocolate cream again. Continue like this until there are five slices on top of each other.

Then carefully cut off the edge and cut the “cake sandwich” crosswise into four to five slices.

Repeat the same process with the next five slices of cake.

Then wrap all the “packages” in aluminum foil, place them in the refrigerator and let them soak overnight.

Serve the cake well cooked the next day!

Bon appetit!

[Translated from here.]