Boterkoek (Dutch Butter Cake)
A weekend Netherlands dessert. Ready in about 47 minutes. Difficulty: more effort.
- 17 minPrep (about)
- 30 minCook (about)
- 47 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 5 oz butter
- 5 oz sugar
- 7 oz all purpose flour
- 5 oz dulce de leche
- 2 oz dark chocolate
- 1 egg
Spices & seasonings (1): salt
- 1 salt
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F 350˚F.
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Place your softened butter plus sugar in your bowl of a stand mixer.
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Whisk until creamy.
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Add the flour and salt.
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Knead by hand till you have a smooth dough.
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Divide into two pieces.
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Line your base of square or round cake tin using baking parchment.
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Place your first half of the pastry on top.
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Flatten with your fingers and a spoon.
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Sprinkle dollops of dulce de leche over your base using a teaspoon.
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Sprinkle with the chopped chocolate.
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Cover using the second half of the pastry.
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This is bit trickier, but if don’t get it, don’t worry, it’ll be fine when it’s baked.
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Brush the pastry with the beaten egg.
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Bake in the oven for around 30 minutes until golden.
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It will be wobbly.
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That's because butter only firms up when it cools.
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Cut in small pieces when it has cooled completely.
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Notes.
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Storing: Store in airtight container outside of the fridge for around 2-3 days or in your fridge for 5 days.
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Freeze for up to three months.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.