[DANSK] Glories of Butter, Sugar & Coconut: Drømmekage
I've recently switched to the new blogger - I know, you can't really tell, I've tried to have it look as much like my old one as possible. I'm not good with changes. Yes, I want a new banner, and new colors and - they will come, in their due time. Just not right now. For now, I just got really tag/label-happy and went over all of my posts and tagged along. That is one nifty feature, I must say!
But. It also made me realize that gosh! I do do a lot of sweet baking and such. Take a look at that, right there in the sidebar: 33 posts in Baking for the Sweet Tooth. At the time of writing this, that is. For some reason, I do believe it will grow, fast and furiously, within the next year. And, like, right now.
More Danish treats. I just can't help myself, and Martin is doing nothing to stop me. In fact, the last couple of weeks, his standard sentence when coming home from work has been: Where's the cake? What kind of cake are we having tonight? I better just comply! (as if I mind, lol!)
Drømmekage is, as Melissa so rightly said about the Brunsviger, one of those cakes that more than justifies and glorifies the excistense of butter and sugar. Here, we throw a little coconut into the equation as well, and what do you get? Sweet, vanilla-y cake with a sligthly crispy, chewy topping of caramelized coconut, the topping bleeding ever so slightly into the top of the spongy cake underneith it. Tell me you don't want a slice and I know you're lying!
Drømmekage fra Brovst
Just for the record, I often make half this portion, using a smaller cake pan. Lordy, imagine I made the full portion - we'd be all bellies and grease! So depending on the amount of people you need to serve, I'd adjust.
For the bottom part:
6 eggs
500 g. vanilla-scented sugar (or use regular and add 1-2 teaspoons vanilla extract with the eggs)
500 g. flour
4 tesapoons baking powder
4oo ml. milk
100 grams melted butter
For the topping:
350 grams melted butter
100 ml. milk
450 g. soft brown sugar
200 g. shredded coconut
Preheat the oven to 200 degrees celsius. Grease (or line with baking paper) a 30 x 20 cm. cake pan.
Whip together the eggs and sugar until foamy and white. Mix the flour and baking powder and blend in. Add milk and melted butter, blend until combined. Pour into the prepared cake pan and bake for 25-30 minutes, until a wooden skewer comes out clean.
10 minutes before the cake is done, mix together the ingredients for the topping. When the cake is done, pour over the topping and bake for another 10 minutes.
Take out of the oven - the topping will still be slightly runny, but will firm up as it cools. Leave to cool for an hour or so, then dig in. Not that it will be bad if you wait until the next day, but who would want to wait that long?
But. It also made me realize that gosh! I do do a lot of sweet baking and such. Take a look at that, right there in the sidebar: 33 posts in Baking for the Sweet Tooth. At the time of writing this, that is. For some reason, I do believe it will grow, fast and furiously, within the next year. And, like, right now.
More Danish treats. I just can't help myself, and Martin is doing nothing to stop me. In fact, the last couple of weeks, his standard sentence when coming home from work has been: Where's the cake? What kind of cake are we having tonight? I better just comply! (as if I mind, lol!)
Drømmekage is, as Melissa so rightly said about the Brunsviger, one of those cakes that more than justifies and glorifies the excistense of butter and sugar. Here, we throw a little coconut into the equation as well, and what do you get? Sweet, vanilla-y cake with a sligthly crispy, chewy topping of caramelized coconut, the topping bleeding ever so slightly into the top of the spongy cake underneith it. Tell me you don't want a slice and I know you're lying!
Drømmekage fra Brovst
Just for the record, I often make half this portion, using a smaller cake pan. Lordy, imagine I made the full portion - we'd be all bellies and grease! So depending on the amount of people you need to serve, I'd adjust.
For the bottom part:
6 eggs
500 g. vanilla-scented sugar (or use regular and add 1-2 teaspoons vanilla extract with the eggs)
500 g. flour
4 tesapoons baking powder
4oo ml. milk
100 grams melted butter
For the topping:
350 grams melted butter
100 ml. milk
450 g. soft brown sugar
200 g. shredded coconut
Preheat the oven to 200 degrees celsius. Grease (or line with baking paper) a 30 x 20 cm. cake pan.
Whip together the eggs and sugar until foamy and white. Mix the flour and baking powder and blend in. Add milk and melted butter, blend until combined. Pour into the prepared cake pan and bake for 25-30 minutes, until a wooden skewer comes out clean.
10 minutes before the cake is done, mix together the ingredients for the topping. When the cake is done, pour over the topping and bake for another 10 minutes.
Take out of the oven - the topping will still be slightly runny, but will firm up as it cools. Leave to cool for an hour or so, then dig in. Not that it will be bad if you wait until the next day, but who would want to wait that long?
Comments
tea
xo
This is my first visit; you have lovely photos and delicious recipes. I'll be back again!
Susan from Food "Blogga"
This is my first time visiting here (via Delicious Days) and I think that I may gain a few pounds (more of them, ahem) because I will be checking back!
Nika
Pille - I have a recipe for chocolate cake with a topping sorta like this, with cocoa in it - will post soon!
Tanna! It is good!
Tea - thank you - and you're always welcome back! Love your photo!:-)
Bea - indeed, bigger is better - just not for the hips!
Helene - who doesn't?!:-)
Susan - you know, I'm not that into coconut myself, but here - it seals the deal, no doubt! And thank you, you're welcome back any time (and I might just sneak by your blog, too;-)
Nika - thank you - or should I say, I'm sorry about that! (the pound-gaining I mean);-) Rest assured, my scales aren't exactly thanking me either, lol!
Re. the feed button - I actually thought there was one here automatically, in the Blogger template, but guess it isn't so - I use Bloglines myself, and they find the feed for you if you just type in the adress of the page, so I've never thought about it not being there. Will look into it though, thanks for bringing it to my attention!
I also recently switched to the new blogger...I'm excited to put the labels :) How do you get them on your sidebar? Or is there an automatic option? I am really tech-challenged!
All the best,
Monika :-)
Thanks for your sweet comment!
xx
Anne
however! my results turned out a soggy, buttery mess... i halved the recipe, checked and re-checked the measurements, and i copied the cake part completely. but i only used a third of the butter (btw i used lurpak) in the topping since it seemed like way too much (and i didn't have enough). my first hint at failure was when the batter was still jiggly after 30 minutes of baking... but the topping was really good even though the cake was a soaked sponge.
where did i go wrong? help! ):
again, i used less than half the butter in the topping but this time the cake turned out fantastic. i used a round pan and used one of those funky-smelling american spray oils. i think last time the problem was that i used a long loaf pan and just lined it with some baking paper... anyway all my friends loved it and i served it after the gløgg, gravad lax, and rugbrød (the latter i brought from denmark and managed to get through customs with just a few raised eyebrows). makes me feel homesick for copenhagen!
thanks so much for this recipe! (:
Seems your 'Drommekage' has landed on the wwweb in The Netherlands but in a wrong translation. Does it mean something like 'dreamcake'?
Nice combination of the beautifully light cake and crunchy topping!
I am very happy to find your blog. I've spent 5 months in Denmark in a Hojskole, it was awsome.
I miss those tastes, so I am trieing to reproduce them here, back home.
I just have one question: do I need dark or light soft brown sugar for brunsviger?
Thank you,
Ünige