Look and behold – the cake of your dreams.
Dream cake, that’s what Drommekage means in English. And I have to admit for me it’s pretty close to the cake of my dreams. 🙂 Especially if your dreaming of a simple, buttery cake to make. The Drommekage is a quick and easy cake that is soft and a bit crunchy on top and tastes heavenly. And it keeps well for several days. I had a 5-day old piece just this morning for breakfast. Perfect!
Here’s the recipe. The original recipe is from Nordic Food & Living, but I’ve adapted it a little bit.
250 gr flour
200 gr sugar
75 gr butter
200 ml milk
2 tsp baking powder
1 tsp vanilla extract
125 gr butter
150 gr brown sugar
2 tbsp milk
150 gr coconut shredded
- Preheat oven to 400 Fahrenheit (about 200 Celsius)
- Melt butter (or take it out of the fridge early so that it’s soft)
- Mix together wet ingredients
- Bake for about 20-25 minutes
- Mix together ingredients for the topping, starting with melting the butter in a saucepan.
- Add milk and brown sugar and let it boil for about 1-2 minutes
It bubbles 🙂
- Add coconut and stir well.
- Take out the cake after 20-25 minutes and spread topping evenly
After 24 minutes, the cake was already quite brown.
- Bake for another 10 minutes
Fresh out of the oven! Yummy!
Since there is not a lot of baking going on here right now, I’ve thought to share another challenge I’ve mastered the past week: homemade gnocchi! And let me say this, they are not as difficult to make as one might think. It just takes some time and patience.
The reason I’ve thought about making my own gnocchi is that I try to be more conscious about what we are eating. Most ready made stuff we are buying in stores is full of preservatives and all this E and A stuff which I don’t even know what it is, but I’m pretty sure it’s nothing too good. I don’t have the time to do everything myself. I’m still going to use store bought spaghetti or ketchup, for example, but other things like bread etc can be easily made at home. So, I’ll give it a try.
Here’s the recipe for the gnocchi (of course you could have those with any other sauce you like):
1 kg potatos
500 gr flour
100 gr seminola
Cook potatos until done.
Peel and mash them (easy if you have a masher – not so easy with a fork)
Add flour and salt and knead, knead, knead… until you have a nice smooth ball. Let rest for about 20 minutes.
Flour a surface, take a bit of the dough and roll it into a long sausage (about 1cm diameter).
Cut into thumb wide pieces.
You may indent them with a fork or form balls or mark or roll them in any form you like. 🙂
Fill a pot with water bring it to a boil, salt it and add the gnocchi.
They are done when they come up to the top.
Drain. Ready! Easy, right?
2-3 tomatos (depending on size)
250 gr mushrooms
200 gr heave cream – or something lighter
some salt & pepper
and maybe some parsley
Heat some oil in a pan.
Cut mushrooms, scallions and tomatos into bite sized pieces.
Add scallions and mushrooms and let them fry for a bit – until mushrooms turn a soft and brown.
Add tomatos and some water.
Let cook until vegtables are soft.
For a creamy texture add heavy cream or similar. Or just leave it like it is.
Season with salt, pepper. At the very last add minced parsley.
Scoop a good amount of sauce on top of steaming hot gnocchi and enjoy!
Good morning and happy summer everyone!
Maybe you’ve noticed my absence the past two weeks. There is a very simple reason for that: summer and a lot of other stuff to bake! The weather is fantastic, lakes are beckoning and lots of parties and BBQs ask for baked goodies – unfortunately, other than Austrian Buchteln or Spanish Bienmesabe. So among summer, work and other things to bake, there was simply no time to keep up with the demands of baking European style.
Still, I did bake. A few of the things I made are:
- a Magic Custard Cake – didn’t care for the texture, but the kids loved it!
- Banana Nut Muffins – my husbands favourite! I make them with walnuts and dip them in white chocolate. Yummy!
- easy whole wheat bread (recipe to follow…)
- simple summer cake with fruit (recipe might follow ;-))
… and next week I have to figure out a princess worthy cake and/or cupcakes for my little niece’s kids party. Any suggestions?
Soon summer will be over. We will spend a week away at the end of August/beginning of September and then fall will be here… and the baking challenge will resume. I’ve already picked a recipe: Hungarian Kolatschen! I’m curious how they will turn out. Until then I’m going to update my little space here with other things I’ve baked and cooked…
Actually it’s Canarian Bienmesabe. 🙂 It was really difficult for me to find something Spanish and baked that sounded good to me. I’m not a fan of churros and empanadas just sounded too South American to me. But, finally, after a looooooong search, I ended up with those little treasures called Bienmesabe. And if my Spanish does not let me down, I believe the name translates to something like “tastes good”. And they do! Well, basically anything that comes in form of a muffin can’t be so bad, I’d say. Here’s the recipe:
120 grams brown sugar
3 tbs honey
80 ml oil
150 grams yoghurt
200 grams flour
3 tsp baking powder
1 heaped tsp cinnamon
1 lime, zest&juice
for the topping
- Preheat oven to 175° Celsius (or 350° fahrenheit).
Doesn’t look so good…
- Mix all the wet ingredients except the lime juice.
- Mix all the dry ingredients plus lime zest.
- Add lime juice to wet ingredients as well as the dry ingredients and mix well.
- Take a 12er muffin tray (line them with muffin cups or grease them whatever you usually do) and distribute dough evenly.
- Bake for about 25 minutes. Take out and let cool for 5-10 minutes.
Fresh out of the oven! Aaah, delicous!
- While the muffins cool, mix together confectioners sugar and lime juice (Be careful not to take too much juice! A rather thick consistency works best for glazing.).
Bien me sabe!
I have to admit this weeks’ challenge was a pretty easy one. Sigara böregi are made in a flash with just a few ingredients – at least if you don’t make the dough yourself. 🙂
Since yufka (or filo) dough is very difficult to prepare, it makes sense to buy it. So for the sigara böregi you just have to lay out the dough, fill it and bake it. Easy! We enjoyed our little feta cheese rolls with a garlic dip. Delicious!
Ingredients (for about small 15 rolls):
175 grams yufka or filo/phyllo dough
200 grams feta cheese
a good amount of parsley
Lay out the yufka dough about 10 minutes before using it.
Crumble feta cheese into small pieces (I used a fork).
Wash and cut up parsley and add to the feta cheese.
Add some salt and pepper if you like and knead everything well together, using your hands.
Take a small amout of cheese mix and lay it along the shorter side of the dough leaving some room left and right.
Fold over the left and right side and then roll the whole thing up.
Take a bit of water and wet the end of the roll in order to make the dough stick.
Take a frying pan and add a good amount of oil and heat it up. (For a fat free version you could also bake them in the oven for about 20 minutes.)
Fry rolls until crispy and golden brown.
The whole rolling up business is a bit diffcult to explain in writing. I hope the pictures are helpful!
Finally… I proudly present
the Irish spotted dog! Yeah!
It’s been soooo hot here lately that I just couldn’t bring myself to turn on the oven. Therefore the results of week 8 are well overdue.
So without further ado, here’s the recipe:
Not pictured are the chocolate chips and walnuts…
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
3 tb butter, cut into small cubes
1 cup chocalate chips and walnuts (or cranberries or raisins for the traditional recipe)
1/2 cup plain yoghurt
maybe some milk
- Preheat oven to 375° fahrenheit (app 190° celsius).
- Mix flour, sugar, baking soda and powder as well as a pinch of salt together.
- Add small cubes of butter and knead through.
- Add the chocolate/walnuts (or if your doing it the traditional way – cranberries or raisins)
- Add yoghurt and egg and knead well. If need be, add some milk.
- Line a baking tray with parchment paper.
- Form a loaf out of the dough and place it on the paper.
- Lightly cut an X on top of the loaf.
- Bake for 35-45 minutes or until loaf sounds hollow when tapped.
- Let cool for some minutes before eating.
I have to say that this cake/bread was well worth the wait. We throughly enjoyed eating it! It’s been a bit crunchy on the outside but totally soft and almost fluffy on the inside. A perfect way to start your day or to sweeten up a lazy afternoon…
After a short break last week, I’m back with week 7 of my European baking challenge. Since Midsummer is such a big thing in Sweden, I decided to go with this wonderful country for this weeks’ challenge.
I’ve never been there, but have a lot of friends who travel there regularly and love it. For me it’s the land of Pippi Longstocking, Bulllerbü, red houses and countless lakes. And, of course, the land of Ikea.
However it’s also the land of delicious food – also brought to us by courtesy of Ikea. 🙂 My husband is a huge fan of their köttbullar (little meatballs) and I love, love, love the little cinnamon buns. For this week I decided to go with another traditional Swedish sweet treat: an almond cake. I haven’t decided yet whether it’s going to be a simple sponge cake or the more fancy Toscakaka with a caramel-almond topping.
If you want to get started with some great Swedish recipes or some travel info about this beautiful country go here: