Boterkoek (Dutch Butter Cake)
99 min · Serves 4 · By TheMealDB Import
- Netherlands
- Dessert
Netherlands, Dessert
Adapted from insimoneskitchen.com
Ingredients
For 4 servings
- 200 gButter
- 200 gSugar
- 250 gAll purpose flour
- 1 Salt
- 200 gDulce de leche
- 75 gDark Chocolate
- 1 beatenEgg
Method
Prep 16 min · Cook 83 min
- 1Preheat the oven to 180°C/350˚F (conventional oven).
- 2Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
- 3Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- 4Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
- 5Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
- 6This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
- 7Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
- 8Cut into small pieces when it has cooled completely!
- 9Notes
- 10Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.