In our family this Danish Brunsviger is a treat we make for every birthday – OR if we are celebrating something fantastic!
If we use it for a birthday cake we often shape it as a boy or a girl and decorate it with flags and candy! (we also make birthday cake-men/-women out of sweet buns or a sweet kind of puff pastry – depending on what the birthday girl/boy wants for the day)
This cake is actually not a “real” cake, but more like a bread-cake made out of a dough with yeast, and topped with a lovely, brown sugar-mass!
A true Danish treat!
1 tablespoon yeast
1/4 cup sugar
1 cup milk
1 stick of butter (4 0z/100 g)
3 1/4 cup flour
1/4 teaspoon salt
1 1/2 stick of butter (6 oz/150 g)
1 3/4 cup brown sugar
1-2 tablespoon of heavy whipping cream
Add butter and brown sugar in a small pan and heat up until butter is melted and sugar is dissolved. Remove from heat.
Add the heavy whipping cream. (The whipping cream makes sure that the sugar mass doesn’t get hard-/dries up when baked.)
Activate the dry yeast in luke warm milk by adding the sugar.
When it start to bubble, the yeast is ready, and you can add the rest of the ingredients.
Add melted butter, flour, egg and salt and knead the dough well.
Let the dough rise, covered, for about half an hour.
Roll it out (about 1 inch thick) so it fits a baking tray (18 in x 10 in) covered with parchment paper.
Use your fingers to make small holes in the dough.
Add the brown sugar mass over the dough and let it raise again for about 45-60 minutes.
Bake the cake for 20 minutes in a 400 degree fahrenheit warm oven.
Enjoy fresh baked – still warm – or cold, if decorated as a birthday cake-man/cake-woman – but best the same day.