Danish Dream Cake Drømmekage
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
Serves: 12-14 people
- 250g/8.8ozs caster or superfine sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla bean paste
- 95g/3.5ozs butter, melted and cooled
- 250g/8.8ozs. cake flour*
- 2 teaspoons baking powder
- Pinch of salt
- 180ml/6flozs. buttermilk
For topping
- 275g/9.7ozs. brown sugar
- 150g/5ozs butter
- 80ml/2.7flozs. cream or milk
- 1/3 teaspoon salt
- 150g/5ozs desiccated coconut
To make cake flour, for every cup of flour, replace 2 tablespoons regular all purpose flour with cornflour/fine cornstarch
Step 1 - Preheat oven to 160C/320F and line a round or square 20cm/8inch cake tin on the base and sides.
Step 2 -Whisk the sugar, eggs and vanilla together for 8 minutes on medium high speed until very thick and fluffy. Add the melted butter and beat for 30 seconds to combine.
Step 3 -Sift the flour and baking powder together twice (I do this while the sugar and eggs are whisking). Then sift this into the egg mixture in 4-5 lots folding in along with the salt. Be gentle and do not overmix, you want to get rid of any lumps so do this slowly. Alternate the flour with the buttermilk. Spoon into the tin and bake for 45 minutes or until the centre has just set.
Step 4 -While the cake is baking make the coconut topping. Melt the sugar, butter, cream and salt together and bring to a boil so that the butter is well incorporated. Add in the coconut and take off the heat and stir in.
Step 5 -Increase oven temperature to 200C/400F . Spoon the coconut topping over the cake and then bake for 10-15 minutes or until set. Cool for 30-45 minutes.