Dream Cake originates from Denmark, the bottom layer is a batter sponge that is light as a cloud. The topping is a rich coconut sugar mixture, the perfect compliment to the simple base. This recipe is pretty straightforward but the finished cake is surprisingly sophisticated. Makes about 12-16 slices and it keeps really well for a few days in an airtight box. A small slice will satisfy even the sweetest tooth.
Ingredients
- For the sponge
3 medium eggs
225g caster sugar
225g plain flour
1/2 tsp vanilla extract
2 tsp baking powder
150ml whole milk
75g melted butter
- For the topping
50g butter
75g desiccated coconut
125g dark brown sugar
40ml whole milk
A pinch of salt
Directions
- Grease and line a 23cm diameter cake tin
- Preheat your oven to 175oC
- In a large bowl, whisk eggs, caster sugar and vanilla extract until light and frothy
- Fold the dry ingredients to the egg mixture. Add the milk into the melted butter and then add this into the batter.
- Fold in gently until combined, being careful not to overmix.
- Pour the batter into your cake tin and bake in the oven for 35-40mins
- While the cake is cooking you can begin to make your topping. Simply add all the ingredients into a saucepan and gently melt on a low heat, stirring to combine.
- Remove the cake from the oven just before it starts to brown, carefully spread the topping over the cake in a even layer and then return to the oven for a further 5 mins.
- When the topping starts to brown, remove from the oven and leave to cool in the tin a little before placing on wire rack to cool completely (it’s best to leave the cake in the paper to cool so you don’t loose any of the delicious topping!).