In my family, we absolutely love layercake. And I love them especially when the cake part is homemade. My aunt Lis has given me a brilliant recipe for layercake that I always use to bake my layercakes. Here I’ll take the liberty to share her secret familyrecipe with you. One portion of dough fit exactly three round cake bottoms. I usually bake them in a round cake pan, so I’m sure to get the same sizes.
3 dl sugar
3 dl flour
optional: a little vanilla sugar
Whip eggs and sugar until it becomes white and fluffy. Gently fold in the sugar. Line three round cake pans with baking paper cut into the size of the cake pan. Pour the batter into the pans in about 1-1,5 cm thickness.
Bake at about 200 degrees for approx. 8 minutes until the cakes has got a bit of color. When the cake is cooled of, it’s time to lay them together will the cakecream and filling to your liking. Do not forget to gently remove the baking paper!
If you do not have three circular cake pans you can bake the layercake layers one at a time in your one round pan, or you can bake the dough on an ordinary baking sheet and then cut the cake into two or four equal pieces and make a square layer cake.
The cake on these photos is filled with a forest fruit mousse and is decorated with whipped cream, berries, small mint leaves and gold flakes.