This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! When I was in Georgia, a good friend of my SIL came over to visit. We discovered that we both have Danish heritage and are interested in recipes from that country. He told me about this Danish Dream Cake that he has learned to bake and he texted me the recipe so that I could try it for myself! I was finally able to bake it the other day and first of all, I was amazed at how simple it is to make! Secondly, that caramel, coconut topping is so good that I could have eaten the entire panful with a spoon immediately! (If I didn't have such wonderful self control, Ha Ha!) And one more thing is that the cake itself is very light and spongey. It is no wonder that this is such a popular cake in Denmark! I tweaked the recipe just a bit after researching it more, so today I am sharing the recipe that I used, adapted from Skylar's recipe. Thank you Skylar! The backstory of this cake is that in the 1960s, a young girl entered her grandmother's recipe into a national baking contest and she won! The cake has been popular in Denmark ever since. I can't help but wonder where her grandmother got the recipe, but I haven't found out that tidbit anywhere. I mean, coconut seems like an unusual ingredient for Denmark, doesn't it? Well, whatever the rest of the story is, this is one great tasting cake. Here are a few tips when baking this cake:
The topping is so good, I am tempted to make it all alone and use it as an ice cream topping. Or, just serve some ice cream with your slice of Dream Cake. You will love it! Other Danish Recipes:
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. A few days ago I shared a recipe with you that used dried apples, not reconstituted. It was a fabulous recipe for Dried Apple Oatmeal Cookies. I mentioned in that post that sometimes you reconstitute apples to use them when baking and sometimes you don't have to. A few people have asked me about how to reconstitute them, so I thought I would share the simple process with you, plus give you a recipe for Apple Crisp using dried apples as well. (I think I also mentioned that in the cookie post.)
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I've been very blessed this season with free peaches from a few different sources! I've already canned some and juiced some. But, you can't get nice fresh peaches without making cobbler! There are many types of cobbler. A popular recipe with campers is the cake mix style recipe. (Lindsey's fav), and I blogged about a blueberry version here. There is the biscuit topped style and there is the cake-like style such as Essie's Cobbler that I gave you the recipe for here. I was having a conversation with someone lately about what kind of cobbler we love. She mentioned that her mother used to make cobbler with a pie crust type topping. That is also the type of cobbler that I remember the most from my childhood. Although I have various varieties of cobbler recipes, funny enough I do not have the recipe that I remember the most! I figured that it had to be pretty straight forward, because a pie crust topped cobbler seems synonymous with what people call a slab pie today, except there is no bottom crust!
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Whenever I watch any baking shows on television, it always happens, I see them make something that I just have to try! So, when Anita brought me some beautiful blueberries, I knew that I wanted to make a French recipe called Clafoutis!
A clafoutis is actually a type of custard that is baked with any fruit added that you can imagine. It reminds be of what we all a Dutch Puff Pancake, or a type of souffle, because it puffs up in the oven and is gorgeous, (but then it falls, lol). When we do a Dutch pancake, we add the fruit toppings after it comes out of the oven, but the fruit is baked right in a clafoutis.
This recipe is surprisingly quick and easy to mix up! There will be lots of ooos and aahhs when it comes out of the oven.
I added sugared blueberries and tiny strawberries to decorate the top.
This recipe is definitely a great way to enjoy summer berries.
One thing I did to enhance the blueberries was to use a couple of drops of lemon essential oil in the batter of the custard. Also to make the sugared berries, I rolled them in lemon juice and then in granulated sugar. Those touches of lemon worked so well to brighten up the flavors of the clafoutis! I purchase my oils fromDoTerra. I trust their oils to be pure enough to use in my recipes. Here is the super simple recipe! You can substitute any fruit instead of blueberries. On the Summer Bake-Off that I was watching, someone made it using mangoes and someone else used marinated cherries. So, give it a try and tell me how you liked it! Just click the recipe and you will get a printable pdf file.
Other blueberry recipes you will love:
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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