The Dream Cake: Danish Drømmekage

Quite often I feel I should praise the recipes I made. I mean, why would I go through the trouble of making something and sharing it, if I didn't like it? But then again, that was never really the point of my blog. It was really just to show off I could make anything.  The point is to share recipes from all over the world, explore different cultures and learn.

This is one of those recipes that is praised by everyone as wonderful, amazing, orgasmic, The Dream come true. But for me it's one supersweet nightmare. Okay no, it's actually not that bad. I'm exaggerating. The cake has something. It's just not my kind of something.

But really, if you like sweet coconut - look no further! Despite me not liking it, my boyfriend downed it in two days. And he doesn't do that with every cake I make.

25cm/10 inch round cake - inspired by Nordic Food & Living, My Danish Kitchen, Bageglad and Samvirke

250 grams flour
2 teaspoons baking powder
50 grams butter
200 ml milk
3 eggs
250 grams sugar
1 teaspoon vanilla essence

150 grams butter
50 ml milk
250 grams (brown) sugar
200 grams dried grated coconut
1. Whisk the flour together with the baking powder. Set aside.
2. Melt the butter in a pan or in the microwave and add the milk. Set aside.
3. Whip the eggs with the sugar until soft and fluffy.
4. Add the flour, milk and vanilla essence to the eggs and fold them in gently. Continue until everything is thoroughly mixed.
5. Pour into a greased tin and bake at 200 degrees Celsius or 400 degrees Celsius. Bake it for 20-30 minutes or until it is golden brown and a skewer comes out clean.
6. In the meanwhile make the topping: add the butter, milk and sugar in a pan. Bring it to a boil and leave on a rolling boil for about a minute for the sugar to dissolve. Add the grated coconut and stir. Leave on a medium heat for a minute longer, if necessary, until the topping thickens slightly. It should be thick and spreadable, slightly moist, but definitely not runny.
7. After the cake is done baking, take it out of the oven. Immediately top the cake with the topping: spoon the topping spoon by spoon on to the top and spread out evenly. If you pour the topping over the cake in one go it may become uneven and you may have too much moisture on the cake.
8. Put the cake back in the oven directly after and leave it to bake for another 5-10 minutes until the topping becomes golden brown (more than it was already).
9. Once it's done, take the cake out of the oven and leave to cool slightly before serving it warm, or cold.

The dream cake actually got it's name because one of the first people to taste it thought it was "dreamy". It started with a 13-year old girl baking up her grandmother's recipe for an event. It was then called Østergaard Skagen. But the cake reached a baking consultant, who was so enthusiastic about it he brought the recipe card that came with it home. He called it "Dream cake from Brovst" and it showed up in a magazine not 6 months later. 

The girl, Jytte Andresen, got quite a surprise when she saw her grandmothers recipe in a magazine. She took a copy to the local supermarket, who already had dream cakes on their shelves. Since it was unheard of for a 13-year old to file a complaint, the local supermarket spoke up for her. Jytte Andresen recieved a box of recipes the baking consultant had collected as a thanks. The Dream Cake continued to be sold and claimed -still claims- that Jytte won a contest during the event instead.

According to the story Jytte Andresen seems to be quite contempt with it all. She's amazed by how popular her cake became and recalls fondly the memories of her grandmother who taught her to make the cake. But honestly, Im not sure I could do the same. It feels like somebody stole her family treasure! What do you think of it?

Don't forget! leave a comment below (I mean, do you have any family recipes you'd like to keep in the family?), follow me on Facebook or Twitter and/or (I'm giving you a choice! Woot!) come back next Tuesday and Thursday for a new recipe!