Norwegian Drømmekage (soaked coffee-coconut cake)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Whip 175 g butter and sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other and finally add buttermilk and vanilla pulp. Mix flour, baking powder and 50 g grated coconut and stir in

2. 2

   Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Cut out a strip (approx. 9 x 90 cm) for the edge of the tin and place it on the edge of the tin. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes

3. 3

   For the topping, boil 100 ml of water in a small pot, add coffee powder and dissolve in it. Add 75 g butter, 100 g grated coconut, brown sugar and caramel syrup and melt at low heat

4. 4

   Take the cake out of the oven, pour topping on the cake and bake again at the same temperature for about 8 minutes. Remove the cake, let it cool down for about 30 minutes, remove from the tin and let it cool down

5. 5

   Drain the cherries on a sieve, collecting the juice. Boil up the juice in a pot. Stir starch with a little water until smooth. Remove the pot from the stove. Stir in starch. Simmer for about 1 minute while stirring. Mix in the cherries and let it cool down. Cut the cake into 8 strips, cut each strip into 6 pieces and serve with stewed cherries

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
14 g

FATS
7 g

PROTEINS
1 g