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Dream Cake (Danish Drømmekage fra Brovst)

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Servings: 12-16
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.

Note from Diana, Diana's Desserts:
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.

For the Cake:
250g (8.82 oz./2 1/4 cups) all-purpose flour (plain flour)
3 tsp. baking powder
50g (1/2 stick/2 oz./1/4 cup) butter
200ml (7 oz.) milk
4 eggs
300g (10 1/2 oz./1 1/3 cups) granulated sugar
1 tsp. vanilla extract

For the Topping:
125g (1 stick/4 oz./1/2 cup) butter, softened to room temperature
50ml (1.69 fl. oz./approximately 1/4 cup) milk
100g (3 1/2 oz./1 1/3 cups) dessicated coconut
200-250g (7 to 8 1/2 oz./1 to 1 1/4 cups) muscavado sugar (or dark brown sugar)

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 200 degrees C/400 degrees F. Grease an 8 or 9-inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.

Sift the flour with the baking powder. Melt the 50g butter and mix with the 200ml milk. Beat the eggs with the sugar and vanilla extract until light and fluffy, 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 225 degrees C/425 degrees F). Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 5-10 minutes at 225 degrees C/425 degrees F. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).

Makes 12-16 servings.

Source: Friend
Submitted By: Devina
Date: March 17, 2008

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