Danish pie (Drømmekage)
10 servings
60 minutes
Drømmekage, or 'dream cake', is a true Danish delicacy that originated in the small town of Hjallerup in the mid-20th century. Its story began with a young girl who won a baking contest, after which the recipe gained popularity throughout Denmark. This tender vanilla sponge cake soaked in milk gets its magic from a caramel coconut topping. The flavor is deep and creamy with light notes of caramel and coconut that create a warm, cozy feeling. Its texture is airy, and the sweet glaze adds an exquisite touch. Drømmekage is perfect for friendly tea gatherings and family evenings, and its simplicity makes it accessible even for novice bakers.
1
In a small bowl, mix 125 grams of softened butter, 50 ml of milk, coconut flakes, and brown sugar. Mix with your hands.
- Butter: 175 g
- Milk: 250 ml
- Coconut flakes: 100 g
- Brown sugar: 250 g
2
Preheat the oven to 200 degrees. Grease a square (20-22 cm) or round pan with butter. You can also use parchment paper, greasing it as well.
- Butter: 175 g
3
Sift the flour with the baking powder.
- Wheat flour: 250 g
- Baking powder: 3 teaspoons
4
Melt 50 grams of butter and mix with 200 ml of milk.
- Butter: 175 g
- Milk: 250 ml
5
Whisk the eggs with white sugar and vanilla well. Then gradually add the flour mixture. Finally, mix in the milk.
- Chicken egg: 4 pieces
- Fine white sugar: 300 g
- Vanilla extract: 1 teaspoon
6
Pour the batter into the prepared mold and bake for about 20 minutes until done.
7
Increase the oven temperature to 225 degrees.
8
Take the pie out of the oven and quickly brush it with the prepared topping. Return to the oven for 5-10 minutes.
9
Cool and cut into squares or segments.