Danish dream cake – Drommekage
This cake is one of the first I learned to bake. To this day, I still absolutely love the coconut topping – it really makes the simple base stand out. The origin of this cake is from a 1950s baking competition in Denmark where a young girl entered this cake and won (it was her grandmother's recipe). It is one of the most loved cakes in Denmark.
Servings: 10 to 12
Ingredients
- 3 eggs
- 225 grams caster/granulated sugar
- ½ tablespoons vanilla sugar – can be bought here
- 225 grams plain flour – can be bought here
- 2 teaspoons baking powder
- 150 ml whole milk
- 75 grams butter melted
TOPPING
- 100 grams butter
- 150 grams desiccated/dried shredded coconut
- 250 grams dark brown sugar
- 75 ml whole milk
- a pinch of salt
Instructions
- Preheat the oven to 175C Fan.
- In the bowl of a food mixer, whisk eggs, caster sugar and vanilla on a high speed for a few minutes, until white and super light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
- Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until just incorporated. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35–40 minutes, or until almost done depending on your tin size (try not to open the oven door for the first 20 minutes of the total baking time).
- To make the topping, put all the ingredients in a saucepan and gently melt together.
- Remove the cake from the oven JUST before it is done – and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 200C (400F) Gas 6 and bake for a further 5 minutes.
- Leave cake to cool before eating, if you can. It’s hard to do that, but we have faith in you.
Equipment
- a 23-cm/9-in. springform/springclip or round cake pan, greased and lined with baking parchment
Notes
From the book Bronte at Home by Bronte Aurell, photo by Pete Cassidy. Book available on Amazon or ScandiKitchen.
