Bolo Sonho Dinamarquês (Drømmekage)
Drømmekage Diga: DROO-meh-kah-eh
Drømmekage é um adorado bolo de café dinamarquês com uma base de esponja macia e amanteigada coberta por uma crosta caramelizada de coco e açúcar mascavo que forma uma camada dourada e mastigável. Originou-se em Hjallerup, no norte de Jutland, e é um item básico em aniversários, reuniões de café e celebrações por toda a Dinamarca. O contraste entre o bolo macio com aroma de baunilha e a cobertura rica e torrada de coco o torna irresistivelmente reconfortante e especial.
Bolo Sonho Dinamarquês (Drømmekage)
Drømmekage
Pronunciado DROO-meh-kah-eh
- Rende
- 12
- Prep
- 25 min
- Cozimento
- 35 min
- Total
- 1 h
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Coconut topping
Modo de preparo
Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 20-22 minutes until the cake is set and a toothpick comes out clean.
While the cake bakes, prepare the topping. melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk until the sugar dissolves.
Remove from heat and stir in the shredded coconut until evenly coated.
When the cake is done, remove from the oven and immediately spread the coconut mixture evenly over the hot cake.
Return to the oven and bake another 12-15 minutes until the topping is golden brown and bubbling at the edges.
Cool completely in the pan on a wire rack before slicing.
Variantes regionais
Some bakers add a pinch of cardamom to the cake batter for extra warmth, while modern versions occasionally incorporate chocolate chips in the topping.
Notas do cozinheiro
- Spread the topping quickly while the cake is still very hot so it melts slightly into the surface for better adhesion.
- Use unsweetened shredded coconut for the authentic texture; sweetened coconut makes the topping overly sweet.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Sirva com
Café forte ou leite frio
Antecipe e armazenamento
The cake keeps well for 2-3 days at room temperature in an airtight container. Reheat slices gently in the microwave for 10 seconds to refresh the topping.
