Chris’s Dream Cake – The Irish Baker Abroad
Scroll down for US cup measurements
Everyone in Denmark knows this cake. It’s known as “Drømmekage” which simply translates to Dream Cake. It’s also known as Lazy Daisy Cake outside of Denmark. Like always I’ve designed the recipe to fit my 20cm x 30cm rectangular tin
The cake texture itself is light and fluffy and combined with the deep flavor from the carmel coconut topping you’re in for a real treat
Chris’s Dream Cake
Recipe
For the Cake:
300g White Sugar
4 medium eggs
1 vanilla pod
Pinch of Salt
2 1/2 tsp of Baking powder
325g Plain Flour
260ml Full Milk (warm)
65g Butter (melted)
For the Topping:
200g Butter
400g Soft Dark Brown Sugar
165g Grated Dried Coconut
80g Full Milk
If you’ve any left over topping after covering the cake you can just let it cool down and break it in to pieces and use it to snack on. You could also bake it for a few minutes then it will be more crispy once it cools
Method
Whisk the eggs and sugar for 5 minutes. Start on medium then increase the speed. Whisk until ribbon stage. Sieve or whisk the dry ingredients and add to the egg mixture. Whisk for a further minute on medium speed. Add the melted butter and warm milk and whisk for another minute.
Pour the mixture into a 20cm x 30cm tin buttered and dusted with flour and bake for 30 minutes at 180C
To prepare the topping: In a pan, melt the butter with the sugar and milk. Add the dried coconut and mix well. Simmer for 2-3 minutes while stirring. Pour the mixture over the baked cake and put it back into the oven for another 10 minutes.
I put it on a cold tray the second time round to avoid over browning the bottom but the tray is also used to catch any excess topping that may spill over the side
US Cup measurements. This recipe is converted from grams so these are rough estimates.
1 ½ cups of White Sugar
4 medium eggs
1 vanilla pod
Pinch of Salt
2 1/2 tsp of Baking powder
2 3/4 cups of Plain Flour
1 cup + 2tbsp of Full Milk (warm)
1/2 stick of Butter (melted)
For the Topping:
1 3/4 stick of Butter
2 cups of Soft Dark Brown Sugar
2 1/4 cups of Grated Dried Coconut
1/3 cup of Full Milk
All the best
Chris – Your Irish Baker Abroad
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