Drømmekagen is a classic Danish cake that I was introduced to when I landed here. The cake is soft and spongy and loaded with a thick topping of caramel coconut. The flavour is to die for and lingers for long on your taste buds. The direct translation of Drommekage is ‘Dream cake’. And trust me what a sweet dream it is! It is one of the most beloved cake in Denmark!
The history of this cake goes over 50 years ago a lady in Jutland (the western part of Denmark) who invented the recipe. Her granddaughter, Jytte Andersen, re-named it to “Drømmekage” and served it at a baking competition. The cake won the competition and was the beginning of one of the most consumed cakes in the history of Denmark.
I absolutely love this cake and have tried to replicate it a couple of times. I have the used the recipe stated on the Amo website and it turns out great everytime. So here it is and I hope you enjoy it as much as I have.
250g all purpose flour
250g of sugar
200ml whole milk
2 tsp. baking powder
1 tsp. vanilla sugar
For the Topping:
125 g butter
½ cup milk
200 g of brown sugar
100 g desiccated coconut
- Preheat oven to 180 degrees C. Grease a 9 x 9 inch baking pan. Add 1 tablespoon flour to pan, shake flour around the pan to coat bottom and sides. Discard excess flour and set the pan aside.
- In a small saucepan heat butter and milk, over low heat until butter is melted. Set aside while you prep the dry ingredients.
- Sift together flour and baking powder and set aside.
- In a large mixing bowl add eggs and sugar, beat on high until the mixture is pale yellow and very thick. Add vanilla sugar and salt and beat until well incorporated.
- Add 1/2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour until smooth.
- Add 1/2 of butter mixture to eggs and gently fold in.
- Add remaining flour and then butter, folding it into the eggs.
- Pour the batter into the prepared pan and bake for 18- 20 minutes or until a toothpick inserted into middle of cake comes out clean.
For the topping:
While the cake is baking, prepare the topping.
- Add butter, brown sugar and milk to a saucepan. Melt while stirring occasionally.
- Bring to a boil and then add coconut, simmer for 1 minute longer. Remove pan from heat.
- As soon as the cake comes out of the oven, turn the oven temperature up to 200 degrees C.
- Add the filling to the top of the cake and smooth it out a little. Ensure you don’t load the cake with all of the topping all at one time).
- Place the cake back into oven and bake for another 10 minutes.
- Remove cake from oven and allow to cool on a baking rack.
Do try this and do not forget to like, comment and share if you like what you see here. 🙂
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