Danish butter Cake
Source of Recipe
List of Ingredients
1 recipe "pastry for danishes"-base recipe
1 recipe remonce
1 recipe vanilla creme
chopped candied citron peel
angelica bits (opt)
powdered sugar glaze
Using a piece of base dough, roll it out to fit an 8 inch metal form (or spring form pan). the dough no thicker than 1/4 inch. Line the form with this piece of dough, and trim to fit top. Re-rolling the excess is not recommended as it will become tough. Spread it with butter and cinnamon sugar and bake separately for snacks.
Now put a thick layer of remonce in the lining and and spread some vanilla creme over. Sprinkle with raisins and citron.
Roll a piece of the base dough out into a square. spread thickly with remonce. Roll out a piece of mayor paste into a rope about 1/2 inch thick. and place across the lower edge nearest to you. Fold over or Roll up jelly roll fashion and cut into slices 1 inch thick as you would cinnamon rolls. Place these in the lined form. Let rise to double. Bake at 400 degrees F. 30-40 minutes.
spread moderately with powdered sugar glaze.
For small butter cakes, omit the forms and liner pastry. Simply use the rolled up 1 inch slices of pastry leaving one inch at end, and tuck the end under the pastry. Place on baking sheets and let rise. Spread with a little vanilla creme and bake. Glaze when cooled with powdered sugar frosting.