Eggless Drommekage fra Brovst-Danish Dream Cake

For a long time now, I haven’t  been baking much.I keep putting it off .Blame this on the frequent power cuts or my laziness to try something new in baking. Then I saw some beautiful posts last month that were a part of Gayathri’s Eggless Baking Group. I asked her if I could join and she promptly agreed.

This month’s challenge was  Danish Dream cake suggested by Meena of Chettinad Fiesta. We were given a version with eggs and were supposed to create an eggless one.

On reading about the origin of this cake, I found out that it comes from the Brovst region in Denmark.Unlike the cakes that I have seen or read about, this one is baked first and then a topping is given and baked again! Given that coconut, butter and brown sugar are a part of the topping, I knew it was taste Divine.

There are a number of egg substitutes like flax seeds, yogurt, apple sauce, banana puree etc.But I got to so this at the last moment that I did not know which one would be suitable.I did not have time to experiment and since I have never tasted,or even seen it for that matter, I wasn’t really sure.When I tried it out with an egg substitute for the first time, I did not get the proper result and had to make it again. I was determined to get it right so that I could post my very first recipe in the group.I borrowed this recipe from Priya. So here it is – Drommekage fra Brovst.- a fabulous cake straight from Denmark , that will make you crave for more…

I used:

All purpose flour – 1 1/4 cups
Sugar – 3/4 cup
Baking powder- 1 teaspoon
Baking Soda – 1/2 teaspoon
Curd, fresh – 1/2 cup
Butter, melted – 1/8 cup
Salt a large pinch

For the topping :[See notes below]

Light Brown sugar – 1/2 cup
Fresh grated coconut – 1/2 cup
Butter , melted – 1/8 cup

1. Pre-heat the oven to 200 degree Celcius
2. Sift the all purpose flour, baking power, baking soda and salt.
3. In a bowl mix together curd, sugar, butter till the sugar dissolves.
4. Add the wet ingredients to the dry ingredients and mix to combine.Do not over-mix.
5. Pour into a greased square tin and bake for 20 minutes
6. Remove the cake from the oven and spread the topping evenly over the cake and return to the oven and bake at 225 degree Celsius for another 10 minutes.
7. Remove from the oven and let it cool completely.
8. Cut into squares and serve….

Note :

• At the end of 20 minutes of baking the cake was not done completely. I just spread the topping and baked it again 
• The topping was still very ‘gooey’ after baking it for 10 minutes . After the cake cooled completely, it was ok. Loved to bite into the coconut topping.
• To the topping mixture , we are supposed to add 1/8 cup milk.But since the mixture was already kind of runny, I skipped it. 
• The original recipe uses desiccated coconut. I used fresh coconut. 

Bon Appetit..