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
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
- 7 oz butter
- 7 oz sugar
- 9 oz all purpose flour
- 7 oz dulce de leche
- 2 ⅔ oz dark chocolate
- 1 egg
Spices & seasonings (1): salt
- 1 salt
How to make it
Steps in our own plain words.
-
Turn the oven on to 350°F 350˚F.
-
Place your softened butter plus sugar in your bowl of a stand mixer.
-
Whisk until creamy.
-
Add the flour and salt.
-
Knead by hand till you have a smooth dough.
-
Divide into two pieces.
-
Line your base of square or round cake tin using baking parchment.
-
Place your first half of the pastry on top.
-
Flatten with your fingers and a spoon.
-
Sprinkle dollops of dulce de leche over your base using a teaspoon.
-
Sprinkle with the chopped chocolate.
-
Cover using the second half of the pastry.
-
This is bit trickier, but if don’t get it, don’t worry, it’ll be fine when it’s baked.
-
Brush the pastry with the beaten egg.
-
Bake in the oven for around 30 minutes until golden.
-
It will be wobbly.
-
That's because butter only firms up when it cools.
-
Cut in small pieces when it has cooled completely.
-
Notes.
-
Storing: Store in airtight container outside of the fridge for around 2-3 days or in your fridge for 5 days.
-
Freeze for up to three months.
More desserts recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.