Hello everyone and welcome back to another lactose free recipe. For this weeks recipe I am making a cake that I recently stumbled across whilst planning for my upcoming trip to Denmark. Drømmekage or Danish dream cake is a delicious treat from the small village of Brovst in Jutland. In 1960 a young girl entered her grandmothers secret cake recipe into a competition and won. It spread like wildfire and is now known all around Denmark. A light fluffy sponge cake topped with a delicious caramel coconut crust, you can see why it gained such popularity.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
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Sponge Cake
- Coconut Caramel Topping
Instructions
- Preheat your oven to 180°c (375f) and grease a 9inch springform cake tin.
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Place the milk and butter into a saucepan and heat until the butter has fully melted. Move to the side to cool down slightly.
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Place the eggs, sugar and vanilla extract into a large bowl. Mix well until light and creamy.
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Sift in the flour, baking powder and then add in the salt.
- Mix in the butter mixture.
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Pour this into the cake tin and bake for 20 minutes until beautiful and golden.
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Whilst the cake is baking you can prepare the topping. Add the sugar, butter and milk to a saucepan. Melt the butter and stir until the sugar has dissolved. Heat until the mixture reaches a boil.
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Remove from heat and mix in the coconut.
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When the cake is out of the oven pour on the topping. Spread around evenly and smooth down.
- Increase your oven temperature to 200°c (400f). Bake for another 5 to 8 minutes until the top becomes golden. Make sure to check the cake around the 5 minute mark because the coconut layer can burn quickly.
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Leave the cake to cool down then slice it up (if you feel like sharing) and savour the fruits of your labour. Congratulations you have made the best Danish Dream Cake.
