In Denmark this cake comes in several versions. At home it's most popular as a birthday cake, often formed as a cake man or woman, or cut into rectangular pieces to be eaten for breakfast.

My version is based on ten years of experimenting with the right ingredients, baking times and so on. This recipe is for one cake in a round 22 cm cake tin ("springform").

You will need:

* 200 ml milk
* 15-20 g fresh yeast
* Tiny pinch of salt
* 2 tbsp sugar (I prefer cane sugar. Tastes better)
* Plain or strong white flour (enough to form a soft but firm dough)

For the treacle topping

* 80 g butter (organic)
* 80 g dark moscovado sugar

Heat the milk to blood temperature. Dissolve the yeast in the milk and pour in salt and sugar. Stir in flour little by little with a wooden spoon. Work the dough with your hands when it gets firm enough. Leave to rise in a covered bowl for about an hour. Meanwhile, grease the cake tin with butter or oil. I normally line the bottom of the tin with baking paper.

When the dough has risen, take it out and work it through on a table.
Press it out with your fingers like a pizza until it fits the form.
Put in into the form and keep pressing with your fingers until the bottom of the form is completely covered. Cover it and leave it to rise for 30 minutes. Turn on the oven at 200 degrees. Melt the butter and the moscovado sugar over very low heat. When it's melted stir the mixture with a wooden spoon until combined completely to a dark, brown, sticky mass. This trick will not succeed with any other kind of sugar, and it is the secret of this cake. When the dough has risen the second time, it will almost fill the entire form. Press the dough back by sticking your fingers in it until it resembles a landscape of small hills and holes. Pour over the sugar/butter mixture and spread it to cover entire cake. Bake it for 20 minutes. Let the cake cool for a while (the topping will be extremely hot) before enjoying it. I'll have to issue another warning: This cake is higly addictive.