Danish Dream Cake
This fluffy vanilla "dream cake" (drømmekage), gets its dreaminess from a light crumb and a gooey, glossy, caramelized coating.
- Makes12 servings
- Cook Time50 minutes
- Active time plus coolingplus cooling
- 6
In our version of the Danish baked good known as drømmekage (dream cake), a light, fluffy vanilla cake meets a buttery coconut–brown sugar topping. The topping is spread onto the still-warm cake, then a brief stint under the broiler caramelizes the surface. When applying the topping, spoon it onto the cake’s edges, which are sturdier than its center, then spread inward to cover the entire cake. You will need a broiler-safe 9-by-13-inch baking pan for this recipe (note that neither nonstick nor Pyrex is considered broiler-safe). For slicing, use a serrated knife to make clean cuts. Wrapped well and stored at room temperature, leftovers will keep two days.
Don’t underwhip the eggs and sugar. The mixture should be beaten with the whisk attachment until pale and thick. The air incorporated during whipping is in part what makes the cake light. Also, don’t forget to tent the finished cake with foil after broiling. It’s an unusual step, but the foil traps a little moisture and prevents the topping from forming a brittle crust so the cake is easier to cut for serving.
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