Danish Easter Cake (Paaske Kage) Recipe
Description
This delightful Danish Easter Cake, known as Paaske Kage, is a treasured recipe passed down from Grandma Johansen. Celebrated for its lightness, it’s a versatile treat suitable for both Easter and Christmas, best enjoyed while still warm.
Recipe Details
| Attribute | Details |
|---|---|
| Cook Time | 30 minutes |
| Prep Time | 1 hour 15 minutes |
| Total Time | 1 hour 45 minutes |
| Recipe Category | Breads |
| Recipe Yield | 1-2 Cakes |
| Servings | Approximately 10-12 servings |
| Aggregated Rating | 3/5 |
| Review Count | 1 |
| Calories | 3509 kcal |
| Fat Content | 203.2 g |
| Saturated Fat | 77.5 g |
| Cholesterol | 416.8 mg |
| Sodium | 2039.9 mg |
| Carbohydrates | 388.3 g |
| Fiber | 14.6 g |
| Sugar | 162.6 g |
| Protein | 46.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Granulated sugar | ½ cup |
| Egg | 2 (1 for filling) |
| Margarine | 1 stick |
| Flour | 250-300 g |
| Sugar | 100 g |
| Butter | 100 g |
| Cinnamon | 1/8 teaspoon |
| Raisins | 1 cup |
| Coffee | 1/8 cup (for brushing) |
| Egg (for brushing) | 1 (whisked) |
| Slivered blanched almonds | ¼ cup (for topping) |
Instructions
- Activate Yeast: Begin by stirring the yeast into the lukewarm milk in a large mixing bowl, allowing it to dissolve for about five minutes.
- Combine Ingredients: Gradually add the granulated sugar, one egg, and small bits of margarine to the milk mixture, stirring until well incorporated.
- Add Flour: Mix in about ¾ of the flour until the dough begins to form.
- Knead the Dough: Using a wooden spoon, combine the ingredients until they are just mixed. Then, turn the dough onto a floured surface and gently knead in the remaining flour, being careful not to overwork it.
- First Rise: Lightly dust the top of the dough with a bit of flour, cover it with a clean dish towel, and let it rise in a warm spot for approximately 30 minutes.
- Prepare Filling: While the dough is rising, combine the butter, 100 g of sugar, cinnamon, raisins, and any candied fruit you wish to include in a bowl; mix thoroughly.
- Shape the Dough: Once the dough has risen, roll it out on a lightly floured surface into an oblong shape, being gentle to maintain the dough’s softness.
- Spread the Filling: Spread the filling mixture over the rolled dough, leaving a small margin at the edges.
- Form the Cake: Fold the ends of the dough over to contain the filling, then fold the short ends to create a layered effect with three folds.
- Second Rise: Cover the shaped cake with a thin dish towel and let it rise again for about 30 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C) during the final minutes of rising.
- Brush and Top: Carefully brush the top of the risen cake with cold coffee or the whisked egg, then sprinkle with sugar (not fine) and slivered almonds.
- Bake: Bake in the center of the preheated oven for approximately 30 minutes, or until golden brown and risen.
- Cooling: Allow the cake to cool slightly on a wire rack before slicing.
- Storage: This cake can be made ahead of time; if desired, freeze one of the cakes, and reheat in the oven as needed.
This enchanting Danish Easter Cake promises to be a cherished addition to your holiday celebrations, embodying both tradition and deliciousness. Enjoy every slice with loved ones!
