We have got oodles of delicious Danish cake recipe to share with you but this is the recipe for today, a very world famous cake in Denmark, it won a baking competition in 1960 and has been shared in Danish home ever since and most likely further afield. Try it and see why...
For the Danish cake recipe you'll need:
- 4 egg
- 300 g sugar
- 250 g plain flour
- 3 tsk baking powder
- 1 tsk vanilla sugar or essence
- 2 dl milk
- 50 g butter
For the topping:
- 100 g butter
- 150 g dessicated coconut
- 225 g dark brown muscovado
- 1/2 dl milk
Whisk eggs and sugar fast till it appears light, fluffy and very airy.
Next blend flour, baking powder and vanilla sugar together (if you use vanilla essence, mix this with milk and butter). Fold the flour mix into the egg mix very gently (we recommend using a sieve - this way it will stay very fluffy which the key to the cake).
Warm the milk and sugar (and possibly the vanilla essence) (tepid temp) and gently fold this into the cake egg and flour cake mixture.
Pour the mixture in a medium sized baking tray (approx 5 x 22 x 30 cm) lined with grease proof paper (ca. 5 x 22 x 30 cm) and bake at 200 degrees Celsius in the middle of the oven for 20 min.
While the cake is baking, put the topping ingredients in a thick bottomed saucepan, and bring to a boil while stirring, taking care it doesn't burn!!
Once the cake is ready , it should be nearly cooked after 20 min, take it out of the oven and immediately turn the oven up to 225c.
Next pour the topping over the cake and spread gently all over and place back in the oven for a further 5mins only.
We challenge you not to love this cake!!?
Just ideal for dreamy birthdays with magic rainbow, unicorn and fluffy clouds!!