Drømmekage
Ingredients
- 250 g all-purpose flour
- 250 g sugar
- 50 g butter
- 3 eggs
- 200 ml milk
- 2 tsp baking powder
- 1 tsp vanilla sugar or vanilla extract
- 125 g butter, for the topping
- 50 ml milk, for the topping
- 200 g brown sugar
- 100 g unsweetened desiccated coconut
Drømmekage fra Brovst won a Jutland baking competition in the 1960s with a grandmother's recipe and has been a Danish staple since. The sponge is simple: eggs whipped with sugar until pale, melted butter and milk stirred in, then flour, vanilla and baking powder. It bakes for 20 minutes, and while it does, butter, milk, brown sugar and desiccated coconut are simmered into a loose caramel. The topping is spread over the half-baked cake, which returns to the oven for 10 minutes until the coconut layer bubbles and sets into a chewy, sticky crust.
Method
Heat the oven to 200°C (400°F) and line a 25 x 35 cm pan with baking paper.
Whisk the eggs and sugar until light and fluffy. Melt the 50 g butter, add the 200 ml milk and stir into the egg mixture.
Mix the flour, vanilla sugar and baking powder and fold into the batter. Pour into the pan and bake for 20-25 minutes.
While the cake bakes, melt the 125 g butter in a saucepan, add the 50 ml milk and the brown sugar and simmer for about a minute, then stir in the coconut.
Take the cake out after 20-25 minutes and spread the coconut mixture evenly over the top.
Return to the oven for another 10 minutes until the topping bubbles and turns golden.
Cool in the pan before cutting into squares.
