Birthday Cake – Lagkage or Kagemand?
Lagkage or kagemand? As a child we always picked lagkage for birthdays. Outside Denmark it’s simpler to make from scratch, and as you get older the novelty of a kagemand—shaped and decorated like a person—tends to fade. We also prefer the flavor profile of a lagkage: layers of vanilla sponge, silky vanilla custard, and tart raspberry jam. A kagemand is charming and playful, but it relies more on candy decorations and visual impact, which can be hard to recreate when you don’t have access to Danish licorice and local sweets. Still, both cakes are delightful and worth trying for a celebration.
Today’s Recipe
Today’s recipe is a show-stopping alternative to a traditional sponge cake: a pancake layer cake built from many thin crepe-like pancakes layered with vanilla pastry cream and raspberry jam. Known in Denmark as pandekagelagkage, these pancakes are thin and only lightly sweet, which lets the rich, creamy pastry cream and bright, slightly tart raspberry jam shine through. The result is visually impressive and perfectly balanced in taste.
Satisfying and Showstopping
This pancake cake is one of my recent favorites because assembling it feels so rewarding. Making the components—jam, pastry cream, and dozens of thin pancakes—takes time, but stacking them into a towering layered cake is extremely satisfying. The repetitive process of spreading a thin layer of cream or jam and adding another pancake yields a beautiful, elegant dessert that tastes as good as it looks.
Well-balanced and Customizable
The flavor balance is the best part: raspberry jam cuts through the richness of the pastry cream while the pancakes offer a delicate backdrop. The recipe is also versatile—swap flavors to suit your taste. Try chocolate pancakes with chocolate pastry cream and strawberry jam for a richer twist, or experiment with citrus curds, berry compotes, or spiced batter for seasonal variations.
Ingredients
Pancake batter: all-purpose flour, granulated sugar, a pinch of salt, milk, melted unsalted butter, and eggs. Optional flavorings include vanilla extract, lemon zest, or ground cardamom. Vanilla pastry cream: egg yolks, sugar, salt, vanilla extract, cornstarch, milk, and butter. Raspberry jam: frozen raspberries (or fresh), sugar, a pinch of salt, lemon juice, and optional lemon zest. For decoration, whip heavy cream with a touch of sugar and vanilla, and add sprinkles or fresh fruit if desired.
Substitutions
Substitute plant-based milk where the recipe calls for milk. If you only have salted butter, reduce the added salt in the recipe. Swap vanilla pastry cream for chocolate pastry cream for a different profile, or choose any jam or curd you prefer—blueberry, strawberry, or lemon curd all work well. The recipe scales nicely and adapts to dietary preferences and seasonal ingredients.
Instructions
Start by making the pastry cream and the jam so they have time to cool in the fridge. For smooth pastry cream, whisk constantly while tempering the eggs with hot milk to avoid lumps; bring the mixture to a boil briefly so the starch can thicken it, then whisk in butter and cool covered with plastic film touching the surface to prevent a skin.
Make the jam by simmering the raspberries with sugar, salt, lemon juice, and optional zest until it thickens—the time varies by fruit but plan for 15–20 minutes for raspberries. Transfer to a jar and cool before refrigerating.
Prepare the pancake batter by whisking the dry ingredients with half the milk until smooth, then mix eggs with the remaining milk and combine. Stir in melted butter and cook thin pancakes in a non-stick pan—about 24–28 pancakes depending on size. Stack them with thin layers of pastry cream on one pancake and a thin layer of jam on the next, alternating until you’ve used the pancakes. Keep the filling layers thin so the cake sets evenly.
Finish with whipped cream or your preferred decoration. Chill the assembled cake for an hour or two to let layers set; this improves sliceability and presentation.
Pandekagelagkage (Vanilla and Raspberry Pancake Layer Cake)
Pin Recipe
IMPORTANT NOTE:
Recipes were developed using a digital scale and metric measurements (grams and milliliters) and tested in a convection (fan) oven. If using cup measures or a conventional oven, results may vary slightly.
Ingredients
PANCAKE BATTER
- 300 grams all-purpose flour
- 3 tbsp granulated sugar
- Pinch of salt
- 750 ml milk (room temperature/heated slightly)
- 100 grams unsalted butter, melted
- 6 large eggs (room temperature)
VANILLA PASTRY CREAM
- 4 large egg yolks
- 75 grams granulated sugar
- Pinch of salt
- 1.5 tsp vanilla extract
- 35 grams cornstarch
- 600 ml milk
- 45 grams unsalted butter
RASPBERRY JAM
- 500 grams frozen raspberries
- 200 grams granulated sugar
- Pinch of salt
- 1.5 tbsp lemon juice
- Lemon zest optional
DECORATION (OPTIONAL)
- 180 ml heavy whipping cream *can also use 120ml for a thinner topping
- 2 tsp granulated sugar (optional)
- Splash of vanilla extract
- Sprinkles, fresh fruit, chocolate, or other decorations
Instructions
RASPBERRY JAM
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Combine frozen raspberries, sugar, salt, lemon juice, and optional zest in a saucepan. Cook over medium heat until the mixture thickens and you can briefly see the bottom of the pan when you run a spatula across it (about 15–20 minutes for raspberries).
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Transfer to a jar or container, cool at room temperature for 20 minutes, then cover and refrigerate until completely chilled.
VANILLA PASTRY CREAM
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Whisk egg yolks, sugar, salt, vanilla, and cornstarch in a heatproof bowl until smooth.
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Heat milk until just simmering. Pour half into the egg mixture while whisking constantly to temper. Return the remaining milk to the heat and pour the egg mixture back into the pan, whisking constantly until it thickens and comes to a boil.
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Remove from heat, whisk in butter until smooth, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin, cool to room temperature for 20 minutes, then refrigerate until cold.
PANCAKES
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When jam and pastry cream are chilled, whisk together flour, sugar, and salt. Add half the milk and whisk to a smooth batter. In another bowl, whisk eggs with the remaining milk, then combine with the dry mixture and whisk in melted butter until smooth.
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Heat a non-stick pan over medium. Pour a small ladleful of batter in the center and tilt the pan to spread into a thin circle. Cook about 1–2 minutes, flip, and cook another 30 seconds. Cool pancakes on a plate and repeat until the batter is used (you’ll likely get 24–28 pancakes).
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Assemble: place a pancake on the base, spread a thin layer of pastry cream, add another pancake, spread a thin layer of jam, and continue alternating until finished. Keep fillings thin so you have enough for all layers.
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Whip heavy cream with sugar and vanilla to stiff peaks and use to top the cake. Decorate with sprinkles, fruit, chocolate, or leave it simple.
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Chill the assembled cake for an hour or two to let the layers set. Serve chilled for clean slices; enjoy!
