Eggless Drømmekage fra Brovst / Eggless Danish Dream Cake

A cake with a difference is the first opinion I had when I saw this cake announced by Gayathri for this month's Eggless Baking Group Challenge. This was suggested by Meena. It is not easy to substitute recipes that have 4 eggs, but I got ideas from Archana. The cake needs to be done in steps and finally an assemble needs to be done. Do not forget to make the topping as the first step as it is very important to add it immediately once the cake is baked. You need to use a 9 inch square pan for this recipe. The original recipe is from here and followed it exactly except for substituting the eggs. This cake is from the Brovst region of Denmark.

Ingredients
All Purpose Flour - 2 1/4 cups
Baking Powder - 3 tea spoons
Melted Butter - 1/4 cup
Milk - 3/4 cup
Curd - 1 cup
Salt - A pinch
Sugar - 1 1/3 cup
Vanilla Essence - 1 tea spoon
Pecan / Nuts - 1/2 cup
For the toppingButter - 1/2 cup (room temperature)
Light Brown Sugar - 1 1/3 cup
Coconut - 100 grams
Milk - 1/4 cup

Method
Mix all the ingredients under topping and set aside
Spray the baking tray with cooking spray and line it with parchment paper and lightly grease the parchment paper. Set this aside. It is a good idea to make a sling
Beat together curd, sugar and vanilla until fluffy. Set aside.
Sieve together flour, salt and baking powder and set aside
Mix melted butter, pecans and milk well and set aside
Preheat the oven to 200 degrees C
Add the flour to the curd sugar mixture and mix well
Now gently fold the butter and milk mixture to the batter and make the batter without lumps
Pour it into the prepared pan and bake it in the preheated oven for 18 - 20 minutes until a toothpick inserted in the center comes out clean
Increase the oven temperature to 225 degrees C
Immediately pour the topping over the cake and bake it in the oven for 7 minutes or until the top get caramelized well.
Allow it to cool completely on a cooling rack before cutting

Points to note
Use a 9 inch square pan for the best result. I used a 8 inch square pan, but after the topping was poured, i kept a cookie sheet before incase it over flows and I am happy I did that as it did overflow. So a 9 inch square pan is the best
Preheat the oven only when all the processes are ready
Once the wet and dry are mixed, the oven should be ready as the baking powder will start its action and will become hard if kept unbaked for long
You could reduce the amount of sugar in the topping if you prefer lesser sweet version
Addition of nuts is optional and the original recipe did not have it
I have used curd as the egg substitute and this recipe had 4 eggs and I have used 1 cup curd to substitute it. Thanks to Archana for the suggestion.
Next time I do this, I would reduce the amount of sugar for the topping as it was too sweet and I would bake the base for 2 more minutes for it to get more drier