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!
The weather around here in Germany took a nose dive and I’m finally ready to get back to my baking routine. Which doesn’t mean I didn’t bake up a storm during summertime! Here is some picture proof:
Strawberry cupcakes with vanilla buttercream topping and green coconut shreds.
A caramel banana upside down cake – verrrrry sweet.
Cinnamon bun cake – not my cup of tea…
But I have to admit, I only baked, if necessary – i.e. my niece’s summer party, BBQs, etc. And if I have to bake out of necessity then it’s usually not that much fun. So, now I’m back with the baking challenge and we have 6 more countries to go! Not bad.
Denmark is going to start off the last leg of this baked tour d’ Europe. Simply because I happened to read about this traditional dream cake (literal translation of Drommekage) and liked the sound of it. I hope to be able to present the results and recipe on Thursday. Thus far, happy baking everyone!
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…
Summer is finally here! This will be the first complete week with high temperatures here in Germany!!! Yeah! Of course, this has nothing to do with baking whatsoever, but I’m just so excited! 🙂
But back to baking… I’ve decided to go with Ireland this week. A friend of mine has just been there and those pictures of green meadows, rough hills and the stormy ocean are just inspiring. Everything seems to be so lush and natural.
Whenever I think about Irish food, nothing sweet comes to mind. Maybe that’s because it’s so well known for its Guiness and more hearty dishes? However when I rummaged around the Internet, plenty of sweet recipes popped up. Since it’s going to be hot this week (have I already mentioned this?!? ;-)) I don’t want to spend more time than absolutely necessary in the kitchen. Therefore I picked a rather simple recipe: the Irish spotted dog. This is a fruity soda bread. I like those cake-like breads, because they make an easy snack and usually can be kept for a while.
So, I’m baking away…
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: