Netherlands Boterkoek (Dutch Butter Cake) with Butter, Sugar, All purpose flour. Ready in 30 minutes.
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Ingredients
- •200g Butter
- •200g Sugar
- •250g All purpose flour
- •1 Salt
- •200g Dulce de leche
- •75g Dark Chocolate
- •1 beaten Egg
Instructions
- 1
Preheat the oven to 180°C/350˚F (conventional oven).
- 2
Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
- 3
Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- 4
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. Flatten with your fingers and a spoon.
- 5
Using 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.
- 6
This 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.
- 7
Bake 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.
- 8
Cut into small pieces when it has cooled completely!
- 9
Storing: 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.
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