I'm sorry guys, but you definitely did not get the traditional drømmekage. What you got there is some extravaganza version made by a baker taking a lot of freedoms in his implementation. For example, a real traditional drømmekage NEVER includes chocolate - that would be overpowering.
When you make drømmekage, with the recepie found in the book called God mad, let at lave. Then try and replace the coconut with oat. I shit you not, it is such a good cake. I prefer that over coconut. It is a trick my mother had from her childhood were she grew up, just some 30 minutes drive, south of Hadsund.
I think the "normal" Drømmekage is mostly the airy yellow cake part, with just a layer like thick icing of the caramel/coconut mix on top, and no chocolate.
Yeah we heard that too. I think the cupcakes came close to that. But the cake was a nice twist on the original. And it had the right flavors. Which was awesome 😊
Oh my goodness, i am so jealous and looking at this getting hungry. Ok....need to wait for 2 months and then, Denmark here we come ! Smorrebrod, wienerbrod/pastries, Ice/Is, Polser. Oh my, i need to sport before i go :)
all exchange students that come to denmark gain a lot of weight during their year here. except for americans. they as the only ones lose weight here....😝
We love trying new food when we travel. We will definitely be back in Denmark one day to try even more 😊. Here in the Netherlands we also love licorice. But the licorice sprinkles (and ice cream in supermarkets) was new. We need that here too. It is so amazing. 😉
@Joliie yummmm. We will definitely look for that too the next time. We actually still have the sprinkles we bought in the supermarket and enjoy it at home now 😊😉🙌
All of them were amazing. The herring one was probably one of the most classic ones. Tim loved the veggy version. They had cheese instead of meat. There are always many versions on the menu which is awesome 🙌
@@LarsLinne67 And taste soo good, when that is with new Danish potato.. Lot of danes love this smørrebrød, with new potato in the summer, and it is not only vegan how eat this..
Never seen the Drømmekage you got before. But others have already commented on that😅 But the supermarket one looks like the real thing. However, we also have another cake with the similar vibe called "Den du ved nok" (the one you know). But it is with cocoa and a bit of coffee in the cake and the coconut frosting.
Parsil sauce... Melt butter (real, not margarine) in a pot, once melted add wheat flour. Ratio I use, are when the result are as thick as cement. Or some one to two eating/table spoon of flour for each 25 gram butter. Basically a rouge. When it begins to bubble or slightly roast, then wisp in whole fatt milk, after you turn down the heat to 1/4 of full. Wisp in a tiny bit each time, but not too much. Make sure it does not stick and make sure it does not lump. Once you have a thick sauce, were the flour taste have recided. Take it off the stove. And mix in chopped parsil. Use fresh parsil. I prefer the ratio, half parsil and half white sauce. Finish off by seasoning with salt and black pepper. Some danes even use nutmeg, but that is a required taste. Not all like that. Meat is just roasted half centimeter thick pig belly. The exact same cut that are used for bacon. Buy it raw, and to save time, some roast it in the oven. Just add plenty of salt and black pepper. Potatoes are just, well, boiled. Nothing more to say about that.
... MAN you are missing SO much... I mean the fact that you are missing stuff like "Flæskesteg med rødkål og kartofler", "Frikadeller" and "Marinerede sild på rugbrød med snaps" - is borderline heresy! 😀
🤣🤣. We didn’t have enough time to try it all. But we promise: next time we will try more and more and more 🤣😉🤪. We did include the Flæskesteg in this video, or do you mean a different version of it? We’d love to hear if there are more versions so we can try that next time. Thanks 🙌
@@stufr.travelwell - Google "flæskesteg med rødkål, kartofler og brun sovs" and you will see what our national dish is :-) what you had was stegt flæsk med persillesovs... Which is sorta the Robin to the Batman flæskesteg :-) it's a totally different taste profile.
@@stufr.travelog wth - apparently they made some vote that says stegt flæsk med persillesovs is our national dish in 2014 - however that's the first time I've heard any mention of that and everyone I know considers flæskesteg the national dish. Don't know where they made that vote - but I think you could start a civil war here with that one! 🤪
This was actually not shot in Copenhagen but on Funen island 😊😉. We tried to get as much local and real stuff in the video. Along with some of our personal favorites 🙌
I have translated the recipe I got from my mother and added steps and hints. Drømmekage fra Brovst: (Dreamcake from Brovst) Ingredients: For a baking tray about 42cm x 42cm (~ 16.5 x 16.5 inches). If your baking tray is slightly smaller or bigger it just means your cake will be slightly thinner or thicker and you might want to adjust your baking time to fit that - experiment with it. Note: best to measure out every ingredient for both the sponge and topping first but making sure to keep them separate to not accidentally mixing them together. Also, a good idea to read the whole recipe and make sure all the needed utensils are at hand and ready to be used. The same pot for melting ingredients, can be used for both the sponge and the topping. For easy cleaning you can line your baking tray with baking paper, otherwise you will need extra butter to grease your baking tray, before pouring in the mixture for the sponge. Sponge: 6 Eggs (experiment to figure out which size eggs suits you best) 600 grams Sugar 500 grams Wheat flour 6 teaspoons Baking powder 2 teaspoons Vanilla sugar 4 decilitres Milk (3.5% fat or as close as you can get) 100 grams Butter Extra Butter (if you decide to grease your baking tray) Topping: 250 grams Butter 200 grams Coconut flour (this is supposed to be quite course, so not finely grounded like regular flour) 500 grams Muscovado sugar 1 decilitre Milk (3.5% fat or as close as you can get) Step 1: Either line your baking tray with baking paper or grease it with butter. For the sponge part of the cake: Use large bowl that can hold all the ingredients for the sponge. Set oven to preheat to 200 C (392 F - you might use 400 F) Step 2: (Sponge) Eggs (without the eggshells) Sugar Whip these 2 ingredients together at least until the mixture gets foamy. Step 3: (Sponge) Wheat flour Baking powder Vanilla sugar Fold the 3 above ingredients carefully into the egg and sugar mixture from above. The reason for folding it carefully is to retain the air that was whipped into the mixture. Step 4: (Sponge) Milk (just the amount for the sponge) Butter (just the amount for the sponge) These 2 ingredients are first slowly melted together in a pot (don't get it boiling - just melted) and then also folded into the above mixture. Step 5: (Sponge) The mixture is poured into a baking tray and the baking tray (with the mixture in it) is put as close as it can to the middle part of the oven and baked for about 20 minutes (experiment with timing) For the topping part of the cake: Do this quite soon after step 5, since it is best for the topping to cool down a bit before spreading it on the sponge. Step 6: (Topping) Butter Muscovado sugar Milk These 3 ingredients are melted together in a pot. Step 7: (Topping) Coconut flour This 1 ingredient is added to the pot and mixed in well. Let it sit and cool a bit while the sponge finish baking. Step 8: (Sponge) Take the baking tray out of the oven after the 20 minutes (or what time you have found to be best) Set the oven to 220 C (428 F) Step 9: (Sponge & Topping) Spread the topping on the sponge and prepare to get it back in the oven. When ready put it back in the oven for about 5 minutes. Step 10: (Sponge & Topping) Take the baking tray out of the oven after the 5 minutes and fight the urge not to cut and eat the cake right then and there - remember it is very hot right out of the oven.
Thanks so much. We were so in love with all the food we tried. And yeah we definitely loved the cupcake version the best. We even bought a few on our last day to take home for our family 🙌🇩🇰. They loved them too. 😉
@AstaGruwier-vi5ht the one we bought at the supermarket did not have chocolate. But the one from the Bakery did. I guess they gave it their own twist 🫣😊🤣
You are the ABSOLUTE first NOT to fall in the tourist traps, and then getting the REAL deal.... You nailed it!!! BTW... Actually, the cupcake version of the "Drømmekage" are closest to the original. ;-) Thanks for at great video.. Nice to have you here ;-)
Ah thanks so much. We really appreciate you saying that 🙌😊. We definitely loved the cupcake version a lot. And took some home for our family 😊. And there is still so much more great food to explore. We just have to go back 😉
Pro tip from a dane: Any mention of hotdog here is the term for the sausage and bread together. If you order a hotdog youll get this. Not just the sausage. Which is confusing to us to begin with when americans call the sausage a hotdog. Just know that theres several different types of hotdogs here. And different kinds of sausage flavors you can get.
That is good to know indeed. For us Dutchies we also call this a hotdog with all the extras included. Otherwise we would call it a sausage on bread. Next time we will definitely try more variations 🙌👋☀️
Licorice ice cream with licorice sprinkles?? Oh, YEAH!!!! I'm going to search Amazon for the sprinkles. Too bad there's no licorice ice cream here to sprinkle them on!😋 The pastries looked amazing as well. Thanks for another appetite-stimulating video, Dennis and Tim. I hope you're both well and happy. Nala too, of course. Have a great weekend! 💙💙🖤
The sprinkles were the best find ever. We bought so many bags to take home haha. Let me know if you can find the sprinkles. Otherwise mail us your adress and we will send you a bag. Because we found a Danish store in a city not that far from us. So we could send you a bag 🙌. Have a great weekend. Big hug from us ❤️❤️❤️
@@stufr.travel I love you both. Your offer is _so_ sweet and generous !🥰 I did, however, find the sprinkles online. Yum! I know many people don't like black licorice but, like you, I adore it. I'm on #TeamSweet, though. 😂 Big, warm hugs reciprocated. 💞
OMG that sounds amazing!! We will definitely make a note for the next time we visit 🙌. Is that a Jylland regional thing? Or do more regions in Denmark do the same?
This was on our list… because meatballs is Dennis’ favorite dish 🫣😊. But we were not allowed in a lot of the restaurants because of our dog. So we had to eat in our vacation house a bit more than we had planned 🤣🤣. Next time we will definitely get them 🙌👋
That's a very different take on a "drømmekage". Normally it's very airy and light, with a thick layer of coconut and brown sugar icing on top. Definately never seen it with chocolate either.
Yeah we found out this was a different take on the original by the bakery on Funen where we bought it. We also bought the cupcake version at a supermarket and that was amazing as well. Very airy. We even bought a few of those to take home to our family (and mainly also for ourselves 🫣🤪😊)
We annouced about two years back that we stopped filming reactions 🫣😊. This travel and food channel was always our first channel and our priority. The reaction channel was an experiment during the pandemic. We loved it, but we had to make choices. Life is busy, we can’t do it all 🫣🤪
I had a Danish neighbor while I was living in Cambridge, MA, USA in 2012. His name is Seth and he plays the piano. He was the most beautiful person I ever met. He welcomed me to the city and also made a meal for me and also played the piano for me so I could hear it. I wish to meet him again one day! I never got the chance to say anything to him before I left there.
Do you mean the Smørrebrød? We had it at café Deilig (next to the Hans Christian Anderson Museum) and at Kong Volmer in the shopping area. Really great places 🙌
Yeah we found that out too 🫣. Someone else told us the same. It normally doesn’t have chocolate, right?! We thought the local bakery would have the real deal hahaha but I guess they made their own version. But yeah it really was delicious 🙌😊👋. Next time we will definitely try the find the original one 🙌🙌
7:25 when your rye bread is about to expire, turn it in some taste neutral oil or olive oil and salt, bake it at a low temperature until crispy, some prefer it less crisp, really up to you, but good with fish on it, Tuna in Mayo etc.
Rugbrød crouton? Ohhh.... I know how they make it in a gourmet restaurant with michelin stars. It can be roasten whole sliced, or cut into cubes. The procedure is simple. Take one small pan, melt a whole pack of butter. Once it is melted, put in the bread and roast it. Make sure there are so much butter, that it becomes deep fried bread. That is extremely important. A tiny bit of fatt, will not make due. And using oil will not do either. It need to be butter, as that gives a non sweet caramel twist to it.
The Drømmekage. There are a different type of topping, for those that do not like the one that 95 percent eat. The area were my mother come from, they have the one with coconut. However, they have one were oat is used. Just replace coconut with the oat you use for making oatmeal. It taste different, and result in a more juicy type. Hard to explain, but I prefer that over coconut.
@@stufr.travel I have actually never seen that version on sale. However. There is this cooking book, that almost everyone the age of 40 and up have. The Danish name of the book is: God mad, let at lave. And in that book, there is the recepie for drømmekage that everyone from that age group and up uses. I know it is in Danish, but I hope it is easy to translate to English. Cake batter 50 gram butter 2 decilitre milk 300 gram sugar 3 whole eggs 250 gram white wheat flour 2 teaspoon baking powder 1 teaspoon vanilla sugar Topping: 125 gram butter 100 gram coconut or oat flakes 250 gram farin (moist dark sugar) 0,5 decilitre milk Turn on oven at 175 degree celcius, butter up a square deep baking pan (25x35 centimeters) Melt milk and butter in a pot, not making it boil. Whip egg and sugar thick. Mix flour, vanillasugar and baking powder. Turn/mix it gentle into the egg-sugar mix alongside the milk/butter liquid. Put it into the baking pan, and bake for 20 minutes at 175 degree celcius. While it is baking. Melt everything for the topping together in a pot, and remember to stir around to it will not burn in the bottom. When the cake have been baking for those 20 minutes, take it out, and turn the oven to 200 degree celcius. Then pour the topping on top. Then quickly put it back into the oven, and bake for extra 5 minutes, when the oven has reached 200. This is the recepie most danes use.
@@stufr.travel No problemos. That moist brown sugar (farin), are this thick stuff. That are much like if you mix white sugar with molasse or sirup. It is beet-sugar, made from sugarbeet's. However, the sirup are made from cane sugar. The pack does not state what ratio. But it feels like sand with water, that you find at the beach. Or some kind of thick sandy cement. When you have it between the hands. Perhaps you have something like this at home?
@brostenen I will have a look what would be best to use. I think we have a version of brownsugar that also has a bit of stickyness to it that would work.
13:31 Get the OG one from Fyn, the rest of the country might mess it up, so drop by the middle island for this sugar bomb. The Rumkugle is all the pastry left over from the day before, that is blended into what you see with added cacao powder and rum.
