Danish Cake

Danish Cake
Custard cream filling 1/3 cup flour ¾ cup brown sugar 1 cup milk 1 teaspoon vanilla 1/3 cup butter, softened Cake 4 eggs, separated 3 tablespoons cold water 1 cup sugar 1 cup flour1 ½ tablespoons cornstarch1 ½ teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla extract Fruit and frosting 2 cups fruit (bananas or strawberries, raspberries) ¾ cup raspberry or strawberry preserves 1 egg white ½ cup powdered sugar ¾ cup whipping creamFor the filling: In a saucepan, blend flour and brown sugar; gradually add milk and cook over low heat until thick and smooth, about 5 minutes. Whisk in vanilla and butter and beat until very smooth and creamy. Let cool completely.For the cake: Heat oven to 425 degrees. Grease four, 9-inch cake pans.Beat egg yolks until thick and lemon-colored. Add the water and slowly add the sugar, beating 2 min-utes with a hand beater.In a separate bowl, sift together the flour, corn-starch, baking powder and salt. Add dry ingredients to egg mixture.In another bowl, beat the egg whites until stiff and carefully fold into the other mixture. Carefully blend in the vanilla.Divide batter among the prepared pans (about ¨ inch batter each). Bake 7 to 8 minutes, until light brown. Re-move from pan; let cool on rack.To frost and assemble: Spread the custard filling on the first layer and top with sliced fruit. Top with second layer of cake and spread with preserves. Top with third layer and spread with custard. Place fourth layer on top.Beat egg white and powdered sugar until stiff; spread on top of cake.Beat whipping cream until stiff peaks form; spread on sides of cake.Serves 10 to 12.Nutrition values per serving: 340 calories, 13 g fat (7 g saturated), 51 g carbohydrates, 1 g fiber, 5 g protein, 108 mg cholesterol, 206 mg sodium.