Danish Leaf Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 653
- Total Fat
- 42
- Saturated Fat
- 24
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 42
- Protein
- 8
- Cholesterol
- 121
- Sodium
- 77
- Total: 2 hr 35 min (includes cooling time)
- Active: 35 min
Ingredients
1 cup (2 sticks) unsalted butter, plus more for greasing
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 tablespoon almond extract
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1/2 cup sliced almonds
1 pint raspberries
Directions
- Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with butter. Set aside.
- Using a stand mixer with a paddle attachment, cream the butter and sugar on high speed until fluffy, about 2 minutes. Then add the eggs one a time and mix just until fully combined. In a small bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat on low speed just until incorporated. Add the milk and almond extract and beat until smooth, 2 minutes more.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Transfer the pan to a cooling rack and cool completely.
- For the ganache, place the chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat just to scalding, about 3 minutes. Pour the heavy cream over the chocolate and stir until smooth and all the chocolate has melted. Let the ganache cool slightly so it is spreadable.
- Frost the top of the cake with the ganache evenly. Sprinkle the outer edges of the cake with sliced almonds and decorate with raspberries. Serve at room temperature.