Drommar Recipe – The Delish Recipe

This classic Swedish Drommar recipe is a timeless treat that’s sure to impress. Moist, fluffy cake layers are paired with a sweet and airy whipped cream, creating a delightful contrast of textures and flavors.

With its delicate sweetness and elegant presentation, this dessert is perfect for special occasions or everyday indulgences.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

For the cake:
125 grams all-purpose flour
250 grams granulated sugar
3 large eggs, at room temperature
150 grams unsalted butter, softened
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
For the whipped cream:
200 milliliters heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C).

Grease two 6-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to beat the sugar and eggs until light and fluffy, about 2 minutes.

Beat in the softened butter until well combined.

Gradually add the flour mixture to the wet ingredients, alternating with the vanilla extract, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

For the whipped cream, chill a medium bowl and beaters in the freezer for 10 minutes.

Remove from the freezer and beat the heavy cream and granulated sugar until stiff peaks form.

Beat in the vanilla extract.

To assemble, place one of the cooled cakes on a serving plate and top with a dollop of whipped cream.

Place the second cake on top and dust with powdered sugar, if desired.

Serve and enjoy!

Notes

Don’t overmix the batter, as it can lead to a dense cake. Make sure to stop mixing as soon as the ingredients are just combined.

Also, don’t open the oven door during the baking time, as this can cause the cakes to sink.

For an extra-fluffy whipped cream, chill the bowl and beaters in the freezer for at least 10 minutes before whipping the heavy cream. If you’re not planning to serve the cake immediately, you can store the cakes in an airtight container at room temperature for up to 2 days.

To ensure the whipped cream holds its shape, don’t overbeat it, and use immediately.

This recipe makes two small cakes, perfect for a small gathering or dinner party.