Danish · Dessert
Drømmekage fra Brovst
- Intermediate
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a sweet edge rounding the corners, leaving a faint perfume.
Ingredients
- 3 eggs
- 250 g caster sugar
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp vanilla sugar
- 2 g salt
- 150 ml whole milk
- 75 g butter
- 150 g butter, for the topping
- 200 g dark brown sugar
- 150 g desiccated coconut
- 60 ml whole milk, for the topping
The skills inside
The wobble & the skewer: testing a bake
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the eggs and sugar to a thick pale ribbon that holds its trail on the surface for three seconds.
- Warm the milk with the butter until melted, then fold it into the eggs alternately with the flour, baking powder, vanilla sugar and salt.
- Bake in a lined 20 by 30 cm tin at 200C (390F) for 18 to 20 minutes, until the top springs back and a skewer comes out with a few moist crumbs. Stop there. 20 min
- Melt the topping butter with the brown sugar, coconut and milk to a thick spreadable slurry, without letting it boil.
- Spread it gently over the hot cake and return it to 200C (390F) for 8 to 10 minutes, until the whole surface bubbles and the coconut has darkened. Cool in the tin. 10 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
The wobble & the skewer: testing a bake 135 recipes
- Tested at the true centre and the thickest point, not at the convenient edge: the edge is done long before the answer is.
- The skewer comes out as the recipe describes, clean and dry or carrying the stated moist crumb, and it does the same on a second test in a different spot.
- The wobble is read in motion: nudged, the centre moves as one set mass with a faint tremble, rather than a liquid ripple travelling across the surface.
- The other signs agree with the test: risen and just shrinking from the sides, the top set and dry to a light touch with no wet gloss on it.
- Pressed lightly at the middle it springs back and leaves no lasting dent.
Where it goes wrong It was judged on the clock and on how the edges looked, so a centre still liquid went to the rack and sank as it cooled, a dense wet seam under a perfectly browned top.
At the Table
- The Pour
- Demi-sec Champagne
- Also Right
- Off-dry Chenin (Vouvray)
- From the Taps
- Fruited sour
- Zero-Proof
- Coconut water with lime
Tropical sweetness wants bubbles or Chenin’s honeyed acid: richness met with lift, not more weight.
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