Danish dream cake (drømmekage in Danish) is a cake made from flour, sugar, butter, eggs and milk. Its coconut filling gives it its characteristic taste.
Known as one of the most famous traditional Danish cakes, this cake comes from the small Danish town of Hjallerup in Jutland. In 1960, Jytte Andersen entered a cake-making competition organized by a major Danish food company and made the Drømmekage.
|Prep time: 25 mins|
|Cook time: 35 mins|
|Rest time: –|
|Total time: 1 hour|
|Yield : 6 servings|
|2 cups (250 g) flour|
|1 1/4 cup (250 g) sugar|
|1/4 cup (50 g) butter|
|1 cup (200 ml) milk|
|2 tablespoon baking powder|
|1 teaspoon vanilla sugar|
|1/2 cup (125 g) butter|
|4 tablespoons (50 ml) milk|
|1 cup (200 g) brown sugar|
|1 1/4 cup (100 g) coconut flakes|
- In a bowl, whisk the eggs and sugar until light and fluffy.
- Melt the butter in a saucepan over low heat. Add the milk and stir.
- Pour the buttered milk into the bowl with the eggs and sugar.
- In another bowl, combine the flour, vanilla sugar and baking powder.
- Add to the first bowl and mix everything together until you get a smooth paste.
- Line a 10 x 14 inch (25 x 35 cm) mold with parchment paper and pour the batter into it.
- Preheat the oven to 392°F/200°C.
- Bake for 20 to 25 mins.
- Meanwhile, prepare the coconut filling.
- Melt butter in a pan.
- Add milk and brown sugar and simmer 1 min.
- Add the coconut flakes and mix well.
- After 20 to 25 minutes of cooking, remove the base from the oven and pour the coconut filling on top.
- Spread the filling evenly with the blade of a knife.
- Bake for another 10 minutes at 392°F/200°C.
- Go out.
- Let cool before serving.
- Enjoy !