Any cake in which the topping is a “deadly” combination of melted butter, brown sugar, and coconut is utterly dreamlike in my opinion and so I understand where drømmekage (Danish Dream Cake) got its name from. When my parents were visiting last month, I wanted to bake a belated birthday cake for myself and as I’m oft to eschew the traditional cake route (like the one year I made Polenta Cupcakes with Marscapone Frosting or another time when I made Moroccan Serpent Cake), Danish Dream Cake seemed perfect. And the fact that I just adored my time in the Danish capital of Copenhagen last month made me eager to try the recipe out.
Another plus to drømmekage is that its ingredients are on the simple side, the majority of which you probably already have although be forewarned, it does require a ton of butter (Julia Child would approve). The only ingredient that perhaps you may not have is coconut which I understand since coconut flakes do not last forever and can get stale. But purchasing such an article will what, cost you a whopping $2 some dollars? I’ve always loved trying out new recipes, but especially when you’re not spending a lot of money on half a dozen unique ingredients which naturally you don’t already have on hand.
In a nutshell, drømmekage is a white sponge cake that’s “sealed” with a coconut and brown sugar topping. Sure, it’s not as rich as something like the Austrian Sachertorte, and yet I felt that since it was a sweet where one didn’t feel their teeth start to ache from the supreme sweetness, it could also be enjoyed at other times of the day (i.e. not just dessert). And I’m not ashamed to say that I had a slice of it one morning with my cup of tea and it was sublime.
In terms of level of difficulty, it really wasn’t bad at all. When the cake is baking, you can make the topping and, voila. As cakes go, it probably is one of the easiest recipes you’ll find.
Between my two trips (my Norway cruise and then my quick trip to Savannah earlier this month) and the fact that it’s summer even if the weather doesn’t seem to agree (we’ve had nothing but non-stop rain since we returned from Europe), I haven’t been in that much of a hardcore cooking mood. However, I know that once summer winds down and we get into fall, I’m definitely going to want to try out more Scandinavian recipes, so stay tuned (but nothing with herring, I promise you that!).
If you’d like to make your own drømmekage click here for the recipe.