A Recipe for Honeynut Dream Cake | Eater

"At a modern-art museum just outside Copenhagen, a wandering visit turned into an unforgettable food memory when the air on the grounds carried the scent of baking to a small, bundled-up crowd gathered around an open fire. Children roasted bread dough on sticks — the Danish equivalent of s’mores — and an offered slice revealed a square of sponge topped with a thick, gooey coconut-caramel layer with a crisp shell, reminiscent of German chocolate cake filling but lighter; this Dream Cake (Drømmekage), popularized in the 1960s after winning a home-baking contest, was notable for the dreamy textural contrast between its fluffy sponge and sticky, caramelized topping. Humble and unexpected, the outdoor moment felt more resonant than the formal, spectacular meals experienced elsewhere on the trip." - Zoë Kanan