Drømmekage Fra Brovst
Drømmekage © kvalifood.com
Drømmekage originates from Brovst in northern Jutland. In 1960, Jytte Andersen won a baking competition with this simple but incredibly delicious sheet cake, and it has been a classic in Danish homes ever since. It consists of a light, vanilla-flavoured sponge base topped with a warm mixture of desiccated coconut, butter, brown sugar, and milk that caramelises in the oven to a golden, crystalline finish.
Ingredients
Makes approx. 20 pieces, tin approx. 20x30 cm (8x12 in)
Base:
- 300 g (1½ cups) sugar
- 1 tsp vanilla sugar
- 4 eggs
- 280 g (2¼ cups) plain flour
- 2 tsp baking powder
- 70 g (5 tbsp) butter
- 200 ml (¾ cup) whole milk
Topping:
- 175 g (2 cups) desiccated coconut
- 175 g (¾ cup) butter
- 100 ml (⅓ cup) whole milk
- 250 g (1¼ cups) soft brown sugar (or muscovado for deeper flavour)
Directions
Preparation
Preheat the oven to 390°F (200°C) conventional, or 345°F (175°C) fan. Line a tin approx. 20x30 cm (8x12 in) with baking paper.
The base
- Whisk the sugar, vanilla sugar, and eggs until pale and airy.
- Melt the butter in the milk until lukewarm, then stir into the egg mixture.
- Sift in the flour and baking powder and fold gently to combine.
- Pour into the tin and bake for 25-30 minutes until almost cooked through but still slightly moist in the centre.
The topping
While the cake bakes: bring the desiccated coconut, butter, milk, and brown sugar to the boil, stirring continuously until combined. Remove from heat.
Finishing
- Remove the cake from the oven.
- Increase the oven temperature to 435°F (225°C).
- Spread the topping evenly over the cake.
- Bake for 5-7 minutes until the topping is golden and lightly caramelised.
- Leave to cool completely before serving.
Notes
- Buttermilk variation: Replace the milk in the base with buttermilk for a softer, longer-lasting cake (keeps for up to 5 days).
- Muscovado tip: Use muscovado sugar in the topping instead of brown sugar for a deeper, more caramelised flavour.
- Important: The topping must not burn - keep a close eye on it in the final minutes. The cake is done when the topping is set and golden, not dark.
- Can be frozen.