Dream cake (Drømmekage)
Easy cake to make, very difficult to resist. This is one of the most famous Danish home bakes. Utterly delicious.
Ingredients
- 3 eggs
- 225 g caster sugar
- ½ tsp vanilla sugar or extract
- 225 g plain flour
- 2 tsp baking powder
- 150 ml whole milk
- 75 g butter melted
- For the topping:
- 100 g butter
- 150 g desiccated coconut
- 250 g dark brown sugar
- 75 ml whole milk
- 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
- Cake tin 23-25 cm diameter or equivalent yield size tin.
Notes
Tin size: Cake tin 23-25 cm diameter or equivalent yield size tin (rectangular 20 x 32 cm will also work fine – just check the baking time, as all ovens vary)
Recipe from Bronte Aurell’s cookbooks ScandiKitchen and also featured in Bronte at Home. Published by Ryland, Peter and Small. Available in all good bookshops and signed, online, from www.scandikitchen.co.uk
