Eggless Drommekage fra Brovst-Danish Dream Cake

This is the month of Dutch specialties. After the Gevulde Speculaas I made for Daring Baker's challenge, I had to make another wonderful cake for the baking eggless challenge also. Meena of Chettinad Fiesta suggested this Dutch dessert. The cake is from the Brovst region of Denmark and so the name. I tried to replace 4 eggs with condensed milk and curd and the cake was so spongy and soft. At first I was hesitant about the topping but when I tasted the first bite, I was so so so happy. The name dream cake is a perfect match to the cake. I didn't wait until the cake was cool. I served it to PK when still warm and he was asking for more. It was absolutely delicious and I should thank Meena for suggesting this wonderful recipe. This cake tastes delicious even the next day.

Recipe Source: Dianas Desserts

Click For Printable Recipe

Ingredients:

For The Cake:

Flour-2 ¼ cups

Baking Powder-3 tsp

Butter-1/4 cup

Milk-1 cup

Sweetened Condensed Milk-1 tin/ 400 gm

Curd/ Yogurt-1/4 cup

Vanilla Essence-1 tsp

For The Topping:

Butter-1/2 cup

Milk-1/4 cup

Grated Coconut-1 ½ cup

Light Brown Sugar-1 ¼ cups

Click For Printable Recipe

Procedure:

Mix all the ingredients given for the topping and keep it aside.
Mix flour and baking powder.
In a bowl beat condensed milk and butter until creamy.
Add curd and vanilla and mix well.
Add flour and milk alternately and fold in the batter gently.
Preheat oven to 200C.
Grease and dust a baking tray or cake tin.
Pour the batter and bake until the top is nicely browned. It will take 20-25 minutes.
When a tooth pick inserted comes out clean, remove cake from oven and place on the counter.
Spread the topping evenly on the cake.
Set oven temperature to 225C.
Bake the cake for 10 more minutes and remove it from oven.
The butter will be in melted form and so let the cake cool inside the tin.
When completely cool remove the cake from the tray, slice into cubes and serve.