Danish Layer Cake Jan Peterson

5 large eggs 1 cup sugar

3 Tablespoons water 1 teaspoon vanilla

1 cup cake flour (sifted) 1 teaspoon baking powder

Separate the eggs. Place half cup sugar in egg whites and other half cup in egg yolks. Whip the whites until they stand in peaks. Beat the yolks until light and fluffy. Set the mixer on low and add 3 tablespoons water and 1 teaspoon vanilla. Then gradually add the flour (which has been sifted with the baking powder). Fold the egg whites in the egg yolk mixture. Place in 9 inch layer pans which have been lined with wax paper. Bake at 350 degrees for 25 to 30 minutes. Cool and cut layers in half.

Filling:

2 cups milk 1/2 cup flour

1 1/4 cup sugar 1 teaspoon vanilla

2 egg yolks.

Cook until thick. Cool and spread between layers of cake.

Topping:

1 package Danish strawberry pudding

1 package frozen (or fresh) strawberries

Prepare according to the directions on the junket package. If frozen berries are used, use only 1 1/2 cups water. If fresh strawberries are used, use only 1 3/4 cups water as directed on package. Spread between layers and on top of the cake. Frost sides with whipped cream. I received this recipe from Elsie Friesma, cook at Prairie School. She made it for all celebrations and it was a very popular recipe.