In 1965, a young girl baked her grandmother’s secret family recipe in a competition and won, and the cake has been a Danish favourite ever since...
DANISH DREAM CAKE
Serves 10–12
for the cake:
3 eggs
225g caster sugar
1 ⁄ 2 tsp vanilla sugar
225g plain flour or cake flour
2 tsp baking powder
150ml whole milk
75g butter, melted
for the topping:
100g butter
150g desiccated coconut
250g cups dark brown sugar
75ml whole milk
a pinch of salt
equipment:
23cm springform or round cake tin, greased and lined with baking parchment
1 Preheat the oven to 190/Fan 170/375.
2 In the bowl of a food mixer, whisk the eggs, caster sugar and vanilla sugar on high speed for a few mins, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
3 Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake tin.
4 Bake for 35–40 mins or until almost done (try not to open the oven door for the first 20 mins of the total baking time).
5 To make the topping, gently melt all the ingredients in a saucepan together.
6 Remove the cake from the oven and carefully spread the topping all over the cake.
7 Return to the oven. Turn up the heat to 200C/Fan 180/400F and bake for a further 5 mins. Allow to cool before eating.
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