Drmmekage Dream Cake

Drmmekage

This Danish Drmmekage is like a sweet dream indeed. The cake itself is soft and spongy and loaded with vanilla beans even though the topping is thick and soft with a caramel, coconut flavor that lingers on your taste buds. Note that the cake is even far more dreamy the following day.

Drmmekagen is not a cake that I grew up with although its been around since the 1960s. The first time I tasted it was one year my parents had been visiting me right here in the States and my mother and I created it for the Danish Ladies dinner party. At the time the only sort of coconut I had access to was the sweetened substantial chunky kinda coconut, which turned out OK but not the way it was supposed to be. So not too long ago I came across this wonderful shredded, unsweetened coconut in the grocery retailer and I have been thinking about remaking the cake ever due to the fact. So right here it is and I hope you delight in it as substantially as we have.

Drmmekage (9-12 servings)

Ingredients :

For the dough:

75 gram butter ( 2.6 oz.)

1 deciliter milk ( three. four oz. or 1/ 2 cup)

125 gram all- goal flour ( 4. four oz.)

1 teaspoon baking powder

2 eggs, at area temperature

125 gram sugar ( four. four oz.)

1 vanilla bean, seeded

1/ 4 teaspoon salt

For the topping:

150 gram butter ( 5. 3 oz.)

250 gram brown sugar ( 8. 8 oz.)

1/ two deciliter milk (1.7 oz. or 1/ 4 cup)

200 gram shredded unsweetened coconut (7 oz.)

Directions:

Preheat oven to 195 degrees C (380 degrees F). Spray a 9 x 9 inch baking pan with baking spray. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside.

In a smaller saucepan add butter and milk, warm more than low heat till butter is melted, set aside.

Sift with each other flour and baking powder, set aside.

In a big mixing bowl add eggs and sugar, beat on high until mixture is pale yellow and very thick ( 5 - 10 minutes). Add vanilla beans and salt and beat until well incorporated. Add 1/ 2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour into the eggs till smooth. Add 1/ two of butter mixture to eggs and gently fold in. Add remaining flour and then butter, folding it into the eggs. Pour dough into prepared pan and bake for 18-20 minutes or till a toothpick inserted into middle of cake comes out clean.

Even though the cake is baking, prepare the topping. Add butter, brown sugar and milk to a saucepan. Melt while stirring sometimes, bring to a boil and then add coconut, simmer for 1 minute longer. Get rid of pan from heat.

As soon as the cake comes out of the oven, turn the oven temperature up to 210 degrees C (410 degrees F). Add tablespoons of filling to the prime of the cake and smooth it out a little. (Do not pour all of filling onto cake all at 1 time). When oven has reached the new temperature, place cake back into oven and bake for a different four - 5 minutes. Eliminate cake from oven and enable to cool in the pan on a baking rack. Get pleasure from !

Shredded Unsweetened Coconut

Source : adapted from Anarkistens gte Kogebog

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