Tuesday, February 05, 2013

Eggless Drømmekage fra Brovst- Danish Dream Cake

Drommekage fra Brovst aka Danish Cream Cake is what we were challenged this time for Baking Eggless  by Gayathri. The recipe was suggested by Meena of Chettinad Fiesta. It is a Vanilla Pound Cake topped with Delicious Coconut topping. I tried this cake twice. First time the cake was way too dense, i baked it in a smaller container, so thought it was the reason. Though it was dense, the taste was awesome. Second time, i got a better cake. The taste was really good, with the sweetness and aroma of Coconut mixed with butter and sugar, mmm Divine!!!
My kiddo would never try a cake that is not chocolate, but he ate a full slice of it as i was trying to take a picture and asked some more the next day. 
But i should warn you, it has loadssssss of Calories, butter and coconut, If you dont mind them or planning to make somebody else eat ;) go ahead , bake and enjoy.

Ingredients
For the Cake 
1 Cup + 2 tbsp All Purpose Flour. 
1 and 1/2 tsp baking powder 
2 tbsp Butter
1/2 Cup Milk
1/2 Cup Pureed Silken Tofu (substitute for 2 eggs)
3/4 Cup Brown Sugar
1/2 tsp vanilla extract 

For the Topping
1/4  Cup butter, softened to room temperature 
2 tbsp milk 
3/4 Cup dessicated coconut 
3/4 Cup Brown Sugar

Method
For the Topping
In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake. 

For the Cake
  • Preheat oven to 200 degrees C/400 degrees F. Grease an 5 inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper. 
  • Whisk together Flour and Baking Powder. Cream together Butter and Sugar using a hand blender.  Add Silken tofu and Whisk again. 
  • Alternate Flour and milk little by little and mix with a spatula.
  • Pour the batter in the prepared baking dish and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.
  • Once the cake is done, take it out of the oven, spread the topping on the top and Bake again @ 200C for 10 minutes or until the top is browned.
  • Take it out, let it cool. Slice it up and serve.
Notes
  •  Baking time varies from oven to Oven, so bake accordingly. 
  • If you don't find Silken Tofu you can use 1/2 Cup Yogurt.

11 comments:

  1. lovely moist cake, looks super inviting :)

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  2. Am just drooling here...... very delicious...

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  3. Looks very nice Priya. But its surely not for the calorie conscious, right???

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  4. Real inviting one...
    http://recipe-excavator.blogspot.com

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  5. that is a sinfully delicious cake!!! was so good... it was fun baking it!!!
    Sowmya
    Ongoing Event - Tried and Tasted - Raks Kitchen
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - Dish it out - Lentils & Garlic

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  6. I stick to condensed milk and yogurt for most times as subs for eggs. I think if you blend the tofu with milk earlier it will give a good texture to the cake. for one of our free spirit experiments, DK made pound cake with tofu.
    Your cake must have tasted wonderful though, dense or light.

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  7. yummy cake,adding tofu to cakes is very new to me,will out one day...looks moist..

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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