Danish Dream Cake (drømmekage)
Recipe for the classic Danish dream cake (drømmekage) from Brovst.This recipe fits a traybake tin of about 30x22 cm.
Servings 16 servings
Calories 384kcal
Ingredients
Dream cake
- 250 g plain flour
- 300 g caster sugar
- 250 ml milk, preferably whole milk
- 75 g butter
- 4 eggs
- 2 tsp baking powder
- 1 1/2 tsp vanilla sugar
- 1 pinch salt
Coconut topping
- 250 g soft light brown sugar
- 175 g desiccated coconut
- 150 g butter
- 100 ml whipping cream (38% fat)
Instructions
- Warm the milk in a small saucepan and melt the butter in it. Turn off the heat and set aside.
- Whisk the eggs and sugar until pale, thick and fluffy.
- Mix all the dry ingredients together and fold half of them into the egg mixture. If you like, sift them through a fine-mesh sieve to avoid lumps.
- Then fold the milk and butter mixture into the egg mixture, followed by the remaining dry ingredients.
- Pour the batter into a greased traybake tin, or a traybake tin lined with baking parchment.
- Bake the cake in a preheated conventional oven (top and bottom heat) at 200°C for about 25 minutes.
- Meanwhile, put all the ingredients for the coconut topping in a saucepan – heat until the butter has melted and stir until you have a smooth, even mixture. Turn off the heat and leave it to stand until the cake is ready.
- Take the cake out of the oven and spread the coconut topping over it – work quickly but gently – then return the cake to the oven for a further 8 minutes or so.
- Leave the cake to cool before cutting and serving.
Nutrition
Calories: 384kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 219mg | Potassium: 87mg | Fiber: 4g | Sugar: 36g | Vitamin A: 529IU | Vitamin C: 0.04mg | Calcium: 78mg | Iron: 1mg