Danish Layer Cake (Dansk Lagekage) - cooking recipe

Ingredients

Cake
2/3 cup butter
1 cup sugar
5 eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
Cake Assembly
1 (8 ounce) jar raspberry jam
1 (3 ounce) cooked package instant vanilla pudding (whole milk if possible)
1/2 pint whipping cream
Icing
1 tablespoon butter
1 drop cream
1 drop flavoring
1 tablespoon powdered sugar
cake decorations, Danish Flags, candy, etc

Preparation

Cut 5 or 6 pieces of wax paper and draw an 8\" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.
In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.
Mix in flour and baking powder and beat until well blended. (Do not over beat.).
Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.
Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.
Remove from cookie sheet and cool. Repeat for remaining batter.
Take 1st round of pastry and place on cake platter.
Spread some raspberry jam on top and then some vanilla pudding.
Repeat same with 2nd, 3rd, 4th, and 5th layer.
Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
Beat whipping cream until stiff and frost sides of cake with whipping cream.
You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.