Recipes · Danish · Cakes
Brunsviger (Danish Brown Sugar Cake)
One serving has 257 kcal and 4 g protein, and at least a fifth of a woman's daily need of thiamin (21%). Ready in 100 minutes.
- Preparation: 80 min
- Cooking: 20 min
- Makes: 1 serving (67.8 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 14 g Butter, unsalted
- 10 g Milk, whole
- 1.3 g Yeast, fresh
- 2.5 g Eggs, whole, raw
- 0.75 g Sugar
- 0.3 g Salt
- 25 g Flour, all-purpose
- 12.5 g Brown sugar (farin)
- 1.5 g Light syrup (golden syrup)
Method
- Melt a quarter of the butter, add the milk and warm it to lukewarm, about 37°C. Crumble in the yeast and stir until it dissolves.
- Stir in the egg, sugar and salt, then work in the flour to a soft, smooth dough. Knead it for 5 minutes, cover and leave it to rise in a warm place for 30-40 minutes, until doubled.
- Press the dough out with your hands in a buttered roasting tin, about 30 × 40 cm. Cover it and leave it to rise again for 20 minutes. Heat the oven to 200°C.
- For the topping, melt the rest of the butter with the brown sugar and the syrup, stirring, until smooth.
- Press deep holes all over the dough with your fingertips and spread the topping over it so it runs into the holes.
- Bake in the middle of the oven for 15-20 minutes, until the cake is cooked through and the topping bubbles; don't let the sugar burn.
- Let it cool a little, cut into 20 pieces and serve lukewarm, with coffee.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 257 kcal | 12% |
| Carbohydrates | 33.9 g | |
| Water | 17.4 mL | |
| Fiber | 0.78 g | 3% |
| Protein | 3.5 g | 7% |
| Tryptophan | 0.04 g | |
| Threonine | 0.11 g | |
| Isoleucine | 0.14 g | |
| Leucine | 0.25 g | |
| Lysine | 0.12 g | |
| Methionine | 0.07 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.17 g | |
| Tyrosine | 0.12 g | |
| Valine | 0.16 g | |
| Histidine | 0.08 g | |
| Fat | 12.2 g | |
| Monounsaturated | 3.5 g | |
| Polyunsaturated | 0.59 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.4 g | |
| Saturated | 7.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 40.4 mg | |
| Calcium | 30.7 mg | 3% |
| Copper | 0.05 mg | 6% |
| Iron | 1.4 mg | 8% |
| Magnesium | 8.9 mg | 3% |
| Manganese | 0.18 mg | 10% |
| Phosphorus | 48.5 mg | 7% |
| Potassium | 71.9 mg | 2% |
| Selenium | 10 µg | 18% |
| Sodium | 131 mg | |
| Zinc | 0.39 mg | 5% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.28 mg | 6% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 57.8 µg | 14% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 12.1 mg | 3% |
| Vitamin A | 104 µg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 7.2 IU | 1% |
| Vitamin E | 0.42 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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