Danish Layer Cake Mrs. Andrew Anderson

4 eggs (separated) 1 cup granulated sugar

3 Tablespoons cold water

1 1/2 Tbsp. cornstarch (in measuring cup)

Fill balance of cup with cake flour

1 teaspoon baking powder 1/4 teaspoon salt

2 Tablespoons lemon juice

Beat egg yolks well, add sugar gradually, add cold water. Sift dry ingredients and fold into egg mixture. Add lemon juice. Fold in stiffly beaten egg whites. Place in two 9 inch greased layer cake tins and bake in 400 degree oven for 12 to 15 minutes. When done split each layer and spread first layer with raspberry filling, next with custard filling, third with raspberry. Spread top with whipped cream.

Custard Filling for Danish Layer Cake

1 cup milk

1 Tablespoon flour 1 Tablespoon cornstarch

1/3 cup sugar 1/4 teaspoon salt

2 egg yolks 1 teaspoon vanilla

1 teaspoon butter 3 drops yellow food coloring

Scald milk in top of double boiler. Combine flour, cornstarch, sugar and salt and mix thoroughly. Add to scalded milk and cook until thick and smooth. Stir a small amount of mixture into beaten egg yolks, return to double boiler and cook a few minutes longer. Add butter, then cool and add vanilla.