As promised, here is the Danish Butter Cake. This is good any time of the day from breakfast as a coffeecake, to evening as a dessert or, if you’re like us, any time of the day. How can you possibly go wrong with almond filling, pastry cream, remonce, and chocolate? If you are not fond of almond paste, omit it from the remonce.
Last week I posted the Quick Danish Pastry and suggested you make the pastry cream. If you did and thawed it Tuesday or, at the latest, Wednesday, you’re all set to make this extraordinary Danish Butter Cake. Continue reading