Kagemand - Danish Celebration Cake

Ingredients

• For the cake: For the cake:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 120g (½ cup) unsalted butter, softened 120g (½ cup) unsalted butter, softened
• 240ml (1 cup) whole milk 240ml (1 cup) whole milk
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon salt ½ teaspoon salt
• 3 large eggs 3 large eggs
• For the cream filling: For the cream filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 100g (½ cup) powdered sugar 100g (½ cup) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the glaze and decorations: For the glaze and decorations:
• 200g (1 ½ cups) powdered sugar 200g (1 ½ cups) powdered sugar
• 2-3 tablespoons water 2-3 tablespoons water
• Assorted colorful candies and sprinkles for decoration Assorted colorful candies and sprinkles for decoration

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 52g, 35g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a Kagemand-shaped cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool completely in the pan before removing.
9. 9.
10. 10.
    In the meantime, prepare the cream filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
11. 11.
    Once the cake has cooled, carefully slice it horizontally into two equal layers.
12. 12.
    Spread the cream filling evenly on the bottom layer and place the top layer back on.
13. 13.
    In a small bowl, whisk together the powdered sugar and water to create a smooth glaze.
14. 14.
    Pour the glaze over the cake, allowing it to drip down the sides.
15. 15.
    Decorate the Kagemand with colorful candies and sprinkles to create a festive appearance.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve better results.
• Powdered sugar — Sift the powdered sugar before using to ensure a smooth glaze.

Tips & Tricks

• For a chocolate twist, add 2 tablespoons of cocoa powder to the cake batter.
• Experiment with different colors and shapes for the decorations to personalize your Kagemand.
• If you don't have a Kagemand-shaped cake pan, you can use a regular round cake pan and shape the cake into a person using a knife.
• Ensure the cake is completely cooled before applying the cream filling and glaze to prevent melting.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Kagemand as the centerpiece of your celebration table. Slice it into individual servings and enjoy the whimsical charm of this Danish cake.

Presentation advice

To enhance the presentation, place the Kagemand on a decorative cake stand or platter. Surround it with additional colorful candies and sprinkles for an extra festive touch.