Boterkoek (Dutch Butter Cake)

Dessert · Netherlands classic.

Ingredients

• 200g Butter
• 200g Sugar
• 250g All purpose flour
• 1 Salt
• 200g Dulce de leche
• 75g Dark Chocolate
• 1 beaten Egg

Method

1. Preheat the oven — Preheat the oven to 180°C/350˚F (conventional oven).
2. Mix together — Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
3. Knead — Add the flour and salt and knead by hand until you have a smooth dough.
4. Continue cooking — Divide into two pieces. Line 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.
5. Continue cooking — Flatten with your fingers and a spoon. Using a teaspoon, sprinkle dollops of dulce de leche over the base.
6. Prep and chop — Sprinkle with the chopped chocolate and cover with the second half of the pastry.
7. Bake — This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked!
8. Bake — Brush the pastry with the beaten egg. Bake in the oven for about 30 minutes or until golden brown.
9. Continue cooking — It will be wobbly. That's because butter cake only firms up when it cools.
10. Continue cooking — Cut into small pieces when it has cooled completely! Notes
11. Continue cooking — Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days.
12. Continue cooking — Freeze for up to three months.

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Bitterballen (Dutch meatballs)
• Dutch Apple Pie
• Dutch poffertjes (mini pancakes)
• Dutch Spiced Breakfast Cake (Ontbijtkoek)