Uploaded May 2025 | Updated September 2026, 3 weeks ago
Recipe below! While this cake does indeed have roots in Danish baking culture, it has become a local favourite in the American Midwest. A butter vanilla cake is layered with vanilla pastry cream and raspberry jam, and then finished with Chantilly cream to cover it.
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Makes one 2-layer 8-inch (20 cm cake)
Serves 12 to 16
Prep time: 50 minutes
Cook time: 40 minutes
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• Ingredients •
Cake:
2 cups (260 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
2 tsp baking powder
½ tsp fine salt
1 cup (225 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
½ cup (125 mL) 2% milk
2 tsp vanilla extract
Pastry Cream - see recipe: youtu.be/89vLDZerO_A
⅔ cup (140 g) granulated sugar
¼ cup (30 g) cornstarch
2 cups (250 mL) 2% milk
6 large egg yolks
¼ cup (60 g) unsalted butter, cut into pieces
2 tsp vanilla extract
Chantilly Cream & Assembly:
2 cups (500 mL) whipping cream
2 Tbsp (16 g) instant skim milk powder (optional)
3 Tbsp (24 g) icing sugar
1 tsp vanilla extract or vanilla bean paste
1 cup (250 mL) raspberry jam
1 ½ cups fresh raspberries
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• Directions •
1. Preheat the oven to 350 °F (180 °C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the milk, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 2 minutes until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the pastry cream, whisk the sugar, cornstarch and lemon together in a large saucepan, then whisk in the cream and milk, followed by the egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top.
5. Bring the milk mixture to a full simmer at just above medium heat while whisking constantly (but not vigorously) until it begins to bubble and is very thick, about 10 minutes. Pour the custard through the strainer, using the whisk to push it through. Remove the strainer and whisk the custard in the bowl until the butter has melted.
6. Place a piece of plastic wrap directly on the surface of the custard, let cool on the counter for an hour and then refrigerate for at least 2 hours. Store in an airtight container in the fridge for up to 5 days.
7. For the Chantilly cream, whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peak. Whip in the icing sugar and vanilla and chill until ready to use.
8. Assemble the cake. Peel away the parchment from the cooled cake layers and cut each in half horizontally – using a serrated knife is easiest. Place one cake layer on a cake plate or a rotating cake wheel and spread it with half of the raspberry jam. Top with a second cake layer and spread this with half of the pastry cream. Repeat this again: cake, jam, cake, pastry cream.
9. Decorate the cake. Spoon the Chantilly cream into a piping bag fitted with a large star tip. Pipe ribbons of cream up the sides of the cake, starting at the bottom and stopping at the top. Finish with a piping of cream around the top edge of the cake. Place a ring of fresh raspberries just inside the Chantilly and then chill until ready to serve.
Recipe below! While this cake does indeed have roots in Danish baking culture, it has become a local favourite in the American Midwest. A butter vanilla cake is layered with vanilla pastry cream and raspberry jam, and then finished with Chantilly cream to cover it.
--------
Makes one 2-layer 8-inch (20 cm cake)
Serves 12 to 16
Prep time: 50 minutes
Cook time: 40 minutes
--------
• Ingredients •
Cake:
2 cups (260 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
2 tsp baking powder
½ tsp fine salt
1 cup (225 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
½ cup (125 mL) 2% milk
2 tsp vanilla extract
Pastry Cream - see recipe: youtu.be/89vLDZerO_A
⅔ cup (140 g) granulated sugar
¼ cup (30 g) cornstarch
2 cups (250 mL) 2% milk
6 large egg yolks
¼ cup (60 g) unsalted butter, cut into pieces
2 tsp vanilla extract
Chantilly Cream & Assembly:
2 cups (500 mL) whipping cream
2 Tbsp (16 g) instant skim milk powder (optional)
3 Tbsp (24 g) icing sugar
1 tsp vanilla extract or vanilla bean paste
1 cup (250 mL) raspberry jam
1 ½ cups fresh raspberries
--------
• Directions •
1. Preheat the oven to 350 °F (180 °C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the milk, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 2 minutes until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the pastry cream, whisk the sugar, cornstarch and lemon together in a large saucepan, then whisk in the cream and milk, followed by the egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top.
5. Bring the milk mixture to a full simmer at just above medium heat while whisking constantly (but not vigorously) until it begins to bubble and is very thick, about 10 minutes. Pour the custard through the strainer, using the whisk to push it through. Remove the strainer and whisk the custard in the bowl until the butter has melted.
6. Place a piece of plastic wrap directly on the surface of the custard, let cool on the counter for an hour and then refrigerate for at least 2 hours. Store in an airtight container in the fridge for up to 5 days.
7. For the Chantilly cream, whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peak. Whip in the icing sugar and vanilla and chill until ready to use.
8. Assemble the cake. Peel away the parchment from the cooled cake layers and cut each in half horizontally – using a serrated knife is easiest. Place one cake layer on a cake plate or a rotating cake wheel and spread it with half of the raspberry jam. Top with a second cake layer and spread this with half of the pastry cream. Repeat this again: cake, jam, cake, pastry cream.
9. Decorate the cake. Spoon the Chantilly cream into a piping bag fitted with a large star tip. Pipe ribbons of cream up the sides of the cake, starting at the bottom and stopping at the top. Finish with a piping of cream around the top edge of the cake. Place a ring of fresh raspberries just inside the Chantilly and then chill until ready to serve.
