Best 5 Boterkoek Dutch Pastry Butter Cake Recipes
Indulge in the delectable world of Dutch pastry with Boterkoek, a traditional butter cake renowned for its rich buttery flavor and crumbly texture. Originating from the Netherlands, this classic treat is a delightful symphony of simplicity and indulgence, featuring a short list of ingredients that come together to create a captivating culinary experience. Embark on a delightful journey through three enticing Boterkoek recipes, each possessing its own unique charm. The first recipe, True Dutch Boterkoek, stays faithful to the original, capturing the essence of this timeless pastry with a straightforward approach. For those who prefer a touch of sweetness, the Spiced Boterkoek tantalizes the taste buds with a harmonious blend of warm spices, while the Crunchy Almond Boterkoek adds a delightful textural contrast with the addition of chopped almonds. Prepare to be captivated by the irresistible allure of Boterkoek, a Dutch pastry that will leave you craving for more.
Here are our top 5 tried and tested recipes!
BOTERKOEK
Boterkoek means "butter cake" in Dutch, and all that that implies. A rich, buttery treat that is not really a cake, but is not quite a cookie either.
Provided by Eileen Gray
Categories Cookies & Bar Cookies
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar and salt. Toss in the butter and use your fingers or the mixer paddle to work the butter into the flour until there are no large lumps of butter.
- Remove 1 tablespoon of the whisked egg and set it aside. Add the rest of the egg to the dough and mix just until it comes together.
- Press the dough into the prepared pan. Smooth until the top is level and flat.
- Brush the reserved egg onto the top of the dough. Use a fork to create a lattice pattern on top of the dough.
- Bake until the edges and top of the cake are golden brown, about 20-25 minutes.
- Cool completely in the pan. Cut into 16 wedges to serve.
DUTCH BUTTER CAKE (BOTERKOEK)
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Provided by Rachel (Cakies)
Categories Cakes & Pies
Yield 16 pieces
Number Of Ingredients 8
Steps:
- Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
- When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
- Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
- Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
- Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
- Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
- Bake in the oven for 20-25 minutes, till golden.
- Leave to cool completely. To serve, cut small triangle pieces or little cubes.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Fat 13 g, SaturatedFat 8 g, UnsaturatedFat 4 g, Carbohydrate 28 g, Sugar 17 g, Fiber 0.4 g, Protein 2 g, Cholesterol 45 mg, Sodium 15 mg
BOTERKOEK (DUTCH PASTRY - "BUTTER CAKE")
Like many western European pastries, this one features almond paste. This is not to be confused with almond pie filling. Use a cake pan with a release or a spring form. The final result is a very dense, chewy torte.
Provided by Tina Watt
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
- 3. Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
- 4. Add a little water and sugar to the egg yolk and brush the pastry.
- 5. Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.
BOTERKOEK (DUTCH BUTTER CAKE)
This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.
Provided by PanNan
Categories Dessert
Time 1h
Yield 1 8inch butter cake
Number Of Ingredients 6
Steps:
- Butter a 8" springform pan.
- Pre-heat the oven to 350 degrees F.
- Sift flour and sugar in a bowl.
- Add butter, salt, and vanilla.
- Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
- Don't work too much.
- It needs to stay cold.
- (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
- Brush the top with the egg.
- Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
- Cool in the pan, release the spring, and remove cake.
- Serve in thin slices- it is rich!
Nutrition Facts : Calories 4155.2, Fat 189.2, SaturatedFat 116.9, Cholesterol 692.4, Sodium 1949, Carbohydrate 590.2, Fiber 6.8, Sugar 393.4, Protein 34
OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Provided by Debra1113
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, mix together butter, sugar and almond extract.
- Add beaten egg except for 1 teaspoon.
- Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
- Put dough in greased 9 inch pie plate.
- Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
- Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
- Bake at 350°F for 25-30 minutes or until done (firm to the touch).
- This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2
Tips:
- Use high-quality butter for the best flavor. Unsalted butter is recommended so you can control the amount of salt in the recipe.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before slicing and serving. This will help the cake hold its shape.
Conclusion:
Boterkoek is a delicious and versatile Dutch pastry that can be enjoyed for breakfast, lunch, or dessert. It's easy to make and can be customized with different flavors and toppings. Whether you're a seasoned baker or a beginner, you're sure to love this classic Dutch treat.
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