Today I come with one more cake recipe to add to our long list: the danish cake. It is characterized by a spongy, juicy and buttery crumb and a crunchy coating. A delicious contrast that is addictive and will make you want to eat more than one piece in one sitting.
It is ideal for breakfasts and snacks, especially, although there is no need for excuses to snack on a piece at any other time of the day. With the indicated amounts a creature comes out so beautiful and with which to satisfy a battalion. Although it all depends on how gluttonous they are.
The cake base is baked until almost-almost ready. It is then when it is removed from the oven, covered with a layer of butter, sugar, vanilla and almond and it is baked again a few more minutes at a higher temperature. The times are indicative, you already know that each oven is a world and more when it comes to making desserts.
Mix the flour with the chemical yeast, a pinch of salt and sift. We booked. Prepare the buttermilk by mixing 140 ml of warm milk with 10 ml of lemon juice. we let rest a few minutes to give time for the milk to curdle and become curdled and lumpy.
Meanwhile we beat the eggs with the essence of vanilla and sugar until obtaining a off-white cream. Add half the butter, half the buttermilk, and half the flour/yeast/salt mixture. We do it little by little and alternating the three ingredients while we continue beating.
When the mixture looks homogeneous, gradually add the other half of the butter, the buttermilk and the flour/yeast/salt mixture and mix until obtaining a smooth dough without lumps. We turned it into a 22×22 cm mold. We can cover it with parchment paper to make it easier to unmold.
Bake in the oven, preheated to 190ºC with heat up and down, for 25-30 minutes or until, when a skewer is inserted in the center, it come out clean. Meanwhile, cook the finishing ingredients in a saucepan for about five minutes, stirring from time to time.
When the cake is well cooked, remove it from the oven and we raise the temperature to 220ºC. Pour the finishing mixture on top and spread it well over the entire surface. We bake it again for about five minutes so that the surface browns well.
Once this is done, all that remains is to remove the cake from the oven and let it cool completely. We unmold it, we portion it and our Danish sponge cake is ready for breakfast, snack or whatever.
Le Creuset Square Non-Stick Cake Pan, 23 x 23 x 5 cm, Acid Resistant, Carbon Steel Coating, Grey/Orange, 94100929000000
With what to accompany the Danish sponge cake
With coffee, tea or a simple glass of milk. Breakfasts, after-dinners or snacks will not be the same with this danish cake on the table. Delicious as is or sprinkled with a little icing sugar to give it an extra decorative touch, even if it doesn’t need it for flavor.
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