Danish Dream Cake-Egg less baking challenge..

Hello every one...here is my this months Egg less baking challenge recipe......Hureeeee this time I finished the recipe on time....also I am posting it on the date....I am so happy this time..because first thing is I finished my task on time and 2ndly the cake was so so so yummy....and was looking beautiful....

It was our wedding Anniversary on 27th so I decided to prepare this Danish Dream cake....i was bit worried how it is going to be...but after finishing the cake even my hubby liked it and it was so beautiful that we didn't felt like cutting it at all.....so here is my very simple recipe of Danish Dream cake.

January month's Egg less Baking Challenge
and this recipe (Drommekage fra Brovst-Danish Dream Cake)was suggested by Meena of Chettinad Fiesta suggested this Dutch dessert.
Thanks both of you for us having this beautiful cake.




Ingredients:
For the Cake:
200g (2 cups)cake flour* or plain flour(see note for cake flour)
1 tsp baking powder
1tsp Bicarbonate soda
40g (1/4 stick/) butter
3TBSP of sunflower oil
200ml (7 oz.) milk
2 TBSP Ground flax seed
warm water 4tBSP
150g (3/4 cup) granulated sugar
1 tsp. vanilla extract
a pinch of salt and
2 tsp of lemon juice

For the Topping:
75gm butter, softened to room temperature
40ml (approximately less than 1/4 cup) milk
90g (3.5 oz./1 1/3 cups) dessicated coconut
50 to 75 gm(1/4 cups) muscavado sugar, or light brown sugar

Instructions:
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 gas mark 5. Grease an 8 inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.

Mix the 2 TBSP Ground flax seed in 4 TBSP warm water keep aide for 5 mins.

Sift the cake flour or plain with the baking powder, bi carbonate soda and salt. Melt the 40g butter and mix with the 200ml milk and venilla extract. Beat the flax seed water mixture with sugar for 5mins





then fold in the flour mixture. Lastly, fold in the butter and milk mixture.






Pour into prepared baking pan and bake in preheated oven for about 30 minutes or until wooden pick inserted into center of cake comes out clean (leave oven on and set to 180 degrees C/350 degrees F gas mark 4).





Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 15 to 20 minutes. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).















Makes 10 -12 servings.

Note: to prepare cake flour.
take one cup of plain flour and from that take out, one TBSP of flour and add the same amount(1 TBSP) of corn flour . Repeat same if you need more flour.



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