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

  1. Whisk the sugar, vanilla sugar, and eggs until pale and airy.
  2. Melt the butter in the milk until lukewarm, then stir into the egg mixture.
  3. Sift in the flour and baking powder and fold gently to combine.
  4. 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

  1. Remove the cake from the oven.
  2. Increase the oven temperature to 435°F (225°C).
  3. Spread the topping evenly over the cake.
  4. Bake for 5-7 minutes until the topping is golden and lightly caramelised.
  5. 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.