The holidays are upon us, and there is so much choice for Christmas dinner...
We inspire you with delicious and original recipes. With this most famous cake from Denmark, you are sure to impress at the Christmas table.
Danish dream cake: Christmas recipe
This is without doubt the most famous cake from Denmark. It all started when Jytte Andersen from Jutland, Denmark, entered a baking competition and made her entry 'Drommekage' called. After Jytte won the competition, her creation quickly grew to become the most eaten cake on Denmark's famous coffee tables. In the original recipe, Drommekage is a flat cake consisting of two layers: a layer of light vanilla cake topped with a layer of juicy dark coconut cake.
Ingredients for 1 large turban cake pan - preparation time 45 minutes - waiting time 1 hour and 30 minutes
- 200 g grated coconut
- 75 g light brown caster sugar
- 1 tbsp cocoa
- 100 g butter
- 150 g butter
- 300 g sugar
- ½ vanilla pod or 1 tsp vanilla extract
- 6 eggs
- 475 g flour
- 1½ tsp baking powder
- 150 ml of milk
- Icing sugar for dusting
- 25 cm baking or turban pan
- Stand mixer with bishop's hook
Preheat the oven to 180 °C. Grease the turban tin generously with butter, dust with flour and tap out excess flour.
Spread the coconut rind on a baking tray lined with baking paper and roast in the oven for about 8-10 minutes until golden brown. Alternatively, you can do this in a dry frying pan that you keep moving all the time. Let the coconut rind cool slightly in a bowl. Mix in the caster sugar and cocoa.
In a pan, heat the butter over medium-high heat, stirring frequently, until it turns a nutty, golden colour. Pour in the coconut mixture and stir well.
In the bowl of a standing mixer, beat the butter and sugar until fluffy in 3-5 minutes. Halve the vanilla pod lengthwise, scrape out the marrow and add to the fluffy butter. Add the eggs one at a time. In a bowl, mix the flour with the baking powder. Add flour and milk alternately to the butter-egg mixture; start and finish with the flour.
Mix a third of the batter with half of the coconut topping and stir. Spoon this into the baking tin. Pour the remaining batter on top and cover the top of the batter with the rest of the coconut topping. Gently mix the two types of batter with a fork or spatula for a 'marbled' effect. Bake the cake in the oven for 50-60 minutes until done. Let cool on a wire rack for 15-20 minutes. Remove the baking tin, let the cake cool completely and sprinkle with icing sugar.
This recipe is from "Rudolph's Bakery 2" | Author: Rudolph van Veen | Kosmos Publishers | €34.99
This article was produced in collaboration with Kosmos Publishers
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