Wednesday, 30 January 2013

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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23 comments:

  1. Moist and super tempting,love the texture

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  2. The cake has turned out fantastic, Archana...

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  3. The cake has turned out fantastic, Archana...

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  4. Lovely cake. Simply delicious preparation.
    Deepa

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  5. i totally see the difference in the photos - so much brighter!!!!

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  6. Has come out perfect, enjoyed baking it too..

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  7. Wow well made dear, loved the spongy texture :)

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  8. Very attractive cake, yes this is definitely a wonderful challenge,enjoyed eating too.

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  9. Love the crunchy top. lovely cake.

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  10. Delicious moist cake without egg Archana.

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  11. Oh god this looks so Archana.. I so wish I could get one piece to eat!

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  12. Super spongy yummy cake...
    http://recipe-excavator.blogspot.com

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  13. yummy and inviting recipe.. .
    Ongoing event:
    Know your dairy - Milk Events
    in my blog

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  14. Amazing and looks very cute one :)

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  15. Delicious and super moist cake!!! so picture perfect!!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    ReplyDelete
  16. Delicious and super moist cake!!! so picture perfect!!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    ReplyDelete

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