DrØmmekage fra Brovst or Danish Dream Cake

Yummy Danish Dream Cake

If you are a regular reader of my space then you must be aware that I am a member of egg-less baking group.  The group is the brainchild of Gayatri and we try out making baking recipes from with eggs to egg-less.

 Recently Gayatri had asked members to give suggestions for different cakes and we have been trying new cakes. Most of them I will not even dream of. Have you thought of making molten lava cake, cauldron cakes all egg-less?

In continuation with the series we are to try what is I quote Gayatri here,” Originally called Drommekage fra Brovst (comes from the Brovst region of Denmark), this Danish Dream Cake is truly divine...a one-of-a-kind comfort food. “

This recipe has been suggested by Meena of Chettinad Fiesta and has been taken from Diana'sDesserts: 

 The instructions that Gayatri send us said ,” Remember to read this recipe thoroughly as the topping is spread over the baked cake, then placed back in a 225 degree C/425 degree F oven to bake for another 5-10 minutes.” Thanks Gayatri because of your warning I did not turn off the oven.

So let us get cracking with this delicious and rich cake that just melts in the mouth.

The original recipe calls for 4 eggs I have substituted it with 1 cup of milk and 4 tsp of vinegar.

 Ingredients: 

For the Cake: 

•        250g (2 1/4 cups) all-purpose flour/Maida

•        3 tsp. baking powder 

•        50g (1/4 cup) butter 

•        200ml (1 cup) milk 

•        200ml (1 cup) milk

•        20ml (4 tsp) vinegar 

•        300g (1 1/3 cups) granulated sugar 

•        5 ml (1 tsp) vanilla extract 

For the Topping: 

•        125g (1/2 cup) butter, softened to room temperature 

•        50ml (1/4 cup) milk 

•        100g (1 1/3 cups) desiccated coconut 

•        200 (1 to 1 1/4 cups) brown sugar

•        50 g (1/4 cup) sugar

Method:
For the Topping: 

•      In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake.

For the Cake: 

•      Preheat oven to 180º C.

•      Grease an 8 or 9-inch (20-22cm) square or round baking pan.

•      Sift the flour with the baking powder.

•      Melt the 50g butter and mix with the 200ml milk.

•      Beat the rest of the milk , vinegar with the sugar and vanilla extract until light and fluffy, and then fold in the flour mixture.

•      Lastly, fold in the butter and milk mixture.

•      Pour into prepared baking pan and bake in preheated oven for about 20 minutes or until wooden pick inserted into center of cake comes out clean.

•      Leave oven on and set to 200º C.

•      Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 5-10 minutes at 200º C.

•      Cool cake completely on wire cooling rack before serving.

•      Cut cake into squares or wedges. 

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