Have A Slice Of Hygge!!

Simple Things magazine is still going on about hygge [I thought Mags and PomPom got that all sorted a year or two ago] and recently mentioned something called the Danish Dream Cake.

In 1965, a young girl baked her grandmother’s secret family recipe in a competition and won, and the cake has been a Danish favourite ever since...

I had all the ingredients to hand, so I baked one 

DANISH DREAM CAKE

Serves 10–12 [I cut ours into 16 slices, they were quite big enough]

for the cake:
3 eggs
225g caster sugar
½ tsp vanilla sugar [or ½ tsp vanilla extract]
225g plain flour or cake flour
2 tsp baking powder
150ml whole milk
75g butter, melted

for the topping:
100g butter
150g desiccated coconut
250g cups dark brown sugar
75ml whole milk
a pinch of salt

1 Preheat the oven to 190º/Fan 170º, grease and line a 23cm springform cake tin

2 In the bowl of a food mixer, whisk the eggs, caster sugar and vanilla sugar on high speed for a few mins, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.

3 Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake tin.

4 Bake for 35–40 mins or until almost done (try not to open the oven door for the first 20 mins of the total baking time).

5 To make the topping, gently melt all the ingredients in a saucepan together.

6 Remove the cake from the oven and carefully spread the topping all over the cake.

7 Return to the oven. Turn up the heat to 200ºC/Fan 180ºand bake for a further 5 mins. Allow to cool before eating.

8 You can freeze it – slicing it first is a good idea.

I am extremely pleased to announce that it tasted delicious, and mine looked just like the one shown in the ST recipe! I am not sure about the cake's name - I rarely dream of coconut.The sponge was pleasantly moist without being too dense, and the topping had a lovely toffee-ness to it.