Drommekage Fra Brovst.... Danish Dream Cake

A classic vanilla sponge cake with rich coconut topping.. This cake's origin is from the "Brovst region of Denmark" and so the name "Drommekage Fra Brovst" ie "Danish Dream Cake from Brovst".. A simple yet delectable cake, which lingers on your taste buds for long.. You wont be able to stop yourself at just one piece.. Its the first time i made this cake. And while i added the topping to cake and baked, my home was filled with the aroma of coconut and vanilla.. It was a soothing smell.. True to its name, its completely a dream cake..

                All the while i have been making eggless cakes without egg replacer, using baking powder and soda.. But seeing so many people use egg replacer these days i too was tempted to use it atleast once and so i planned to go ahead with the usage of egg replacer in this cake.. Egg replacer is basically a combination of potato and tapioca starch powder.. The cake was very moist and spongy.. The results of the cake were amazing after using the egg replacer.. I think everyone must try it atleast once..

Recipe Source - here

Ingredients:

For the cake batter:

1 cup + 2tbsp all purpose flour

1.5tsp baking powder

2tbsp unsalted butter at room temp

1/2 cup milk

3/4 cup powdered sugar

1/2 tsp vanilla essence

3tsp egg replacer mixed with 4tbsp warm water

For the topping:

1tbsp unsalted butter

2tbsp milk

3/4 cup dessicated coconut

1/2 cup fine brown sugar

Method: Preheat oven to 180c.. Line a baking dish with parchment paper on the bottom and also the sides with the paper hanging out a bit..Grease it with butter.. Sift flour and baking powder and keep aside.. Melt the butter and add in sugar and vanilla essence.. Whisk well for a minute.. Add in milk and whisk again.. Add in egg replacer mixture and whisk again.. Now add the flour and whisk slowly to incorporate everything.. See to it that there are no lumps formed.. Bake at 180c for 25mins.. Meanwhile mix all the ingredients of topping and keep aside.. Once the cake is baked, check with a toothpick.. Insert it in the centre of cake and remove.. If it comes out clean the cake is done... Otherwise bake for another 2-3minutes.. After this spread the topping on the cake evenly and again bake at 180c for 10mins.. Remove from oven.. Cool.. Unmould by lifting the parchment paper.. Cut and serve..

Note: I used ccd egg replacer for the recipe..

If you donot want to use egg replacer, the use any recipe available to you for vanilla cake.

Once you remove the final cake out of the oven, the topping will still be gooey and soft to touch.. Let it cool for the topping to set..