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🇩🇰✨ Red Velvet & Lemon Vanilla Mousse Cake – Denmark Celebration Cake

A striking red-and-white layer cake with six perfect layers, smooth vanilla-lemon mousse, and a glossy red mirror glaze with a white spider finish.
Celebrate in style with this Denmark-inspired red velvet and lemon vanilla mousse cake, complete with red mirror glaze and elegant spider glaze detailing.
In honor of the Danish handball team’s world championship victory, this Danmarkskage was created to capture the spirit of celebration in red and white. Whether it’s for a birthday, national holiday, sports event, or anniversary, this cake fits the mood.
The cake features three red velvet sponge layers, two layers of tangy lemon-vanilla mousse, and a silky top coat of mirror glaze – a bold red base topped with a delicate white spider glaze. It’s rich, fresh, elegant, and surprisingly achievable.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings 8 people

Ingredients
  

✳️ Red Velvet Cake Layers

  • 280 g all-purpose flour
  • 2 tbsp cocoa powder
  • 200 g sugar
  • 2 tbsp vanilla sugar
  • 1 pinch of salt
  • 1 tsp baking soda
  • 1 tbsp vinegar
  • 2 eggs
  • 200 ml buttermilk
  • 200 ml neutral oil
  • 1 tube red gel food coloring

✳️ Vanilla-Lemon Mousse

  • 3½ gelatin sheets
  • 80 g sugar
  • Seeds of 1 vanilla bean
  • Juice of 2 lemons
  • 400 ml heavy cream
  • 200 g skyr or Greek yogurt

✳️ Mirror Glaze + Spider Glaze

Main Red Glaze:

  • 3½ gelatin sheets
  • 200 ml whole milk
  • 180 g sugar
  • 210 g white chocolate chopped
  • 190 g neutral mirror gel
  • Red food coloring
  • Silver luster dust

Spider Glaze:

  • 50 g mirror gel
  • White gel food coloring

Instructions
 

Red Velvet Cake

  • Preheat oven to 200°C.
  • Mix all dry ingredients in a bowl.
  • In another bowl, whisk eggs, buttermilk, oil, vinegar, and coloring.
  • Fold dry into wet until smooth.
  • Pour onto a parchment-lined baking sheet and bake for 20 minutes. Cool completely.
  • Cut out three 14–15 cm rounds and set aside. Save scraps for cake truffles.
  • Line a 20 cm springform pan with parchment and acetate. Place one cake layer in the center.

Vanilla-Lemon Mousse

  • Soak gelatin in cold water.
  • Heat sugar, vanilla, and lemon juice just until hot. Melt gelatin in it.
  • Cool slightly.
  • Whip cream to soft peaks. Fold in skyr/yogurt, then lemon syrup.
  • Transfer to piping bag.
  • Pipe a ring around the first cake layer and fill with mousse.
  • Add next layer, repeat until all layers are stacked. Finish with a smooth mousse layer on top.
  • Freeze overnight.

Red Mirror Glaze

  • Soak gelatin in cold water.
  • Heat milk and sugar until dissolved. Add gelatin.
  • Pour over white chocolate and blend with immersion blender.
  • Add mirror gel, red color, and silver dust. Blend gently (no bubbles).
  • Cool to 34–35°C.

White Spider Glaze

  • Melt mirror gel with white coloring. Heat to at least same or higher temperature than red glaze.

✨ Glazing & Decoration

  • Remove frozen cake and place on a rack.
  • Pour red glaze evenly over the entire surface and sides.
  • Dip a palette knife in white glaze and gently swipe across the top for the spider effect.
  • Let thaw in fridge for 2 hours before serving.
  • Decorate just before serving as desired.