This base is essentially an open cinnamon buns. Shaped as a little man or just baked in a massive tin and sliced, this cake is very popular all over Denmark.
Line a big oven tray (40 x 50cm approx.) with baking paper.
Make the dough as directed. When it has rested, knead through. Draw your desired shape on your baking paper – please remember this dough rises and spreads, so leave good spaces.
Shape your cake-man, then flatten it down so it is around 1 cm thick only. Leave to rise for about 15 minutes.
Heat all the topping ingredients in a saucepan and allow to come right to the boil, then turn it off. Whisk well to combine to a smooth topping.
Using your fingers, poke holes all over the bun – this is for the topping to fall into. Using a pastry brush, add a general amount of topping all over – but reserve about 1/3 and set aside. Leave to rise again for another 10 minutes while you heat your oven to 200C.
Pop the cake in the oven – it will have filling spilling, this is normal. Bake for around 20 minutes or until done. Remove from oven and immediately use the rest of the topping, as needed all over, to ensure every bit is sticky and gooey. Leave to cool for a bit.
Decorate with sweets and treats and make an icing using icing sugar and enough hot water to make it the thickness of treacle. Pipe a face on the bun – we also like to outline this one with icing as it is otherwise quite a dark bake.