brovst dream cake

Last year when I bought a copy of Scandinavian Baking by Trine Hahnemann, I immediately bookmarked her recipe for Brovst Dream Cake

Just last month I saw another modernised version featured in Simon Bajada's book, New Nordic, containing berries. I decided to combine the best parts of both recipes to bring you my version of this old fashioned Danish cake. 

I found blueberries in the fruit shop so I decided to use them in my version of the recipe.

The cake is a simple vanilla flavoured cake, that's cooked twice so it's important not to over cook the cake before adding the coconut topping. I decided to use some oats as well as shredded coconut in my topping to make it extra crunchy.

The cake came out high and handsome and smelled delicious.

For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. 

Here's the recipe for you, which makes a 17 cm cake. The topping made a generous amount and I didn't use it all. In fact, I think this cake would probably be best baked in a 20 cm/8 inch cake tin but you'd need to drop the initial bake time a little, maybe to 25-30 minutes. 

BROVST DREAM CAKE - makes a 17 cm cake

200g (7 oz) plain flour
2 teaspoons baking powder
2 large eggs
200g (7 oz) caster sugar
60g (2 oz) unsalted butter, melted and cooled
1½ teaspoons vanilla extract
125 mls (½ cup) whole milk
150g (5 oz) fresh or frozen red or blackcurrants or blueberries
Cream or custard, to serve

50g (1¾ oz) butter

112g (4 oz) soft brown sugar
30 ml single cream
75g (2½ oz) coconut or rolled oat flakes or a mixture of both

1. Preheat the oven to 190°C/375°F. Line the base and sides of a 17 cm springform tin with baking paper.

2. In a separate large bowl, whisk together the eggs and sugar for about 10 minutes, until pale and fluffy.

3. Sift the flour and baking powder into the egg mixture and fold to combine. Stir in the melted butter, vanilla and milk. Fold in the currants or berries.

4. Pour the batter into the prepared cake tin. Bake for 35-40 minutes, or until the middle of the cake is just firm to touch.

5. Meanwhile, put the butter, sugar and cream into a small saucepan and stir over a low heat until the sugar dissolves. Turn off the heat and stir in the coconut +/- oats. Remove the cake from the oven and spread the glaze over. Increase oven temperature to 210°C/410°F and then bake the cake for 10-15 minutes more or until the top layer turns golden brown.

6. Allow the cake to cool in its tin for a few minutes before releasing the springform. Cool and allow the topping to set before cutting into slices. Serve with cream or custard.

I had my piece of cake for afternoon tea on a very cold Sunday afternoon with a nice strong cup of tea. Loverly!

See you all again next week,


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