This dreamy cake was worth the wait. # 313: Drømmekage (Danish Dream Cake)

This is one of those recipes that has been popping up everywhere for me over the past year and I’m so happy I finally made it!

Drømmekage, Danish for “dream cake,” got its start in the 1960s as the winner in a commercial baking competition. She’s giving coffee cake with more dazzle.

The brown sugar caramelized coconut topping is reminiscent of a German Chocolate cake, but without pecans and with a fluffy sponge cake underneath instead of a rich chocolate cake. Honestly this topping could go on anything and I’d eat it.

The sun agrees with me, look at that dreamy glow!

Ok so my proportion of topping to cake was a little skewed, but is that really a problem?

We’re back on the mini-cake game in my kitchen. Baking season is here and there’s only so many desserts I can foist upon friends, family and freezer before I hit a wall! (Who am I kidding, every season is baking season. But I do seem to get more inspired when the weather starts cooling off.)

Sugar egg fluff.

Gently convincing the fluff to bulk up.

Mini pan game = strong.

Time to whip up the topping to add to the base mid-bake. I had toasted coconut left over from a coconut cream pie, and it seemed like fate.

Blurry with caramel-scented steam.

Eek naked cakes!

Barely enough room for the bubbly caramel! Have no fear: the topping calms down and loses at least a half centimeter of height once it cools.

Oh hello there, matching mini cakes.

She’s crinkly, sweet and fluffy and she knows it.

Happy munching!

Recipe mostly from: Epicurious with edits/upgrades from Ruby Bhogal via Instagram.