Alice Petersen’s Danish Cream Cake

Preparation info

  • 1

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup heavy cream
  • 2 eggs
  • ¼ cup almond extract
  • cups sifted all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Almond Topping


    1. Preheat oven to moderate (350°F.).

    2. Whip the cream until it holds soft peaks. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the almond extract.

    3. Sift together the flour, sugar, baking powder and salt. Add this to the cream mixture, folding in until well blended. Pour the batter into a greased and floured eight-inch springform pan. Bake for forty-five minutes, or until lightly browned on top.

    4. Spread the cake with almond topping and return it to the oven. Bake for exactly ten minutes longer.