(Norsk oppskrift: Dansk Drømmekake)
Finally Friday! Finally done with this weeks get-into-shape-program. Do you understand the full extent to being done with this week’s workouts? It means CAKE! Yup! Cake! Doesn’t cake undermine the workout, you ask? Honey, cake is the reason I work out. No cake, no workout.
Today I share with you a Danish recipe. Despite the total lack of licorice in this recipe (Danes have no filter as of what to put licorice in, see here), this seems to be a favorite cake in Denmark. And it is good, and it is easy. Therefore, a perfect cake to bake this weekend, the Dream Cake (Drømmekage).
Danish Dream Cake
A cake deserving of it's name.
- 250 grams (9 oz.) all-purpose flour
- 250 grams (9 oz.) sugar
- 50 grams (2 oz.) butter
- 3 eggs
- 200 ml (4/5 cup) milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 125 grams (4.5 oz.) butter
- 50 ml (1/5 cup) milk
- 200 grams (7 oz.) muscovado sugar
- 100 grams (3.5 oz.) coconut flakes (desiccated coconut)
DirectionsWhisk eggs and sugar until light and fluffy
Melt the butter and combine the warm, melted butter with the milk. Then add the butter and milk mix to the eggs and sugar.
Add flour, baking powder and vanilla, and mix well into a smooth batter.
Butter and dust with flour your baking tin – or line it with greaseproof paper – and pour the batter in.
Bake at 200 C (400 F) for 25 minutes, place the tin low in the oven.
Make the topping the last ten minutes while the cake cooks in the oven: Melt the butter in a saucepan, add the milk and muscovado sugar and bring to a boil. Let it simmer for about a minute.
Add the coconut flakes and mix well. When the cake has been baking for 25 mins, take it out of the oven, pour on the topping, use a knife to spread the topping evenly on top of the cake.
Bake the cake for 10 minutes more.
Let the cake cool and then cut into pieces and enjoy. (I know I will!)