Danish Dream Cake (Drømmekage)
A classic Danish cake featuring a light, fluffy vanilla sponge base topped with a rich, caramelized coconut glaze. Perfectly moist and sweet, it's a beloved treat that truly lives up to its 'dream cake' name.
by Basil RouxIngredients
- •1 cup all-purpose flour
- •0.5 cup granulated sugar
- •1.5 teaspoon baking powder
- •0.3 teaspoon salt
- •2 large eggs
- •0.5 cup milk
- •0.3 cup unsalted butter, melted
- •1 teaspoon vanilla extract
- •0.3 cup unsalted butter
- •0.5 cup light brown sugar, packed
- •2 tablespoon milk
- •0.8 cup desiccated coconut
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round baking pan, or line with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- 3
In a separate large bowl, lightly beat the large eggs. Stir in the milk, melted unsalted butter, and vanilla extract until well combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Pour the batter into the prepared baking pan.
- 5
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. While the cake is baking, prepare the topping.
- 6
For the topping, combine the unsalted butter, light brown sugar, and milk in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the butter is melted and the sugar is dissolved.
- 7
Remove the saucepan from the heat and stir in the desiccated coconut until thoroughly mixed.
- 8
Once the cake is baked (after 20-25 minutes), carefully remove it from the oven. Evenly spread the coconut topping over the hot cake, ensuring it covers the entire surface.
- 9
Return the cake to the oven and bake for another 10-15 minutes, or until the topping is golden brown and bubbly. Keep a close eye on it to prevent burning.
- 10
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before serving. This allows the topping to set slightly.
Chef's Tips
- 💡Do not overmix the cake batter; overmixing can lead to a tough cake. Mix until just combined.
- 💡Ensure the topping is spread evenly over the hot cake to get a consistent caramelized layer.
- 💡The cake is best served warm or at room temperature. The topping will be slightly gooey and delicious.
- 💡For an extra rich flavor, you can use buttermilk instead of regular milk for the cake base.
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