Dutch Egg Liqueur and Whipped Cream Cake

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Happy Easter to one and all! For this year’s celebration I made an extra special (boozy) cake with Dutch egg liqueur (because you can’t have enough egg related things on Easter right?). The Dutch name for this liqueur is advocaat, which can also be translated to lawyer, but doesn’t have anything to do with this profession! Made with egg yolks, brandy and sugar, it’s rich, creamy and has a custard-like flavor. It’s also a Dutch grandmother’s favorite. You can find a recipe to make the liqueur yourself here or you can purchase it on this website.

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

 

 

Advocaat is usually eaten pure, with a dollop of whipped cream on top. I can remember countless birthdays where my grandmother and my aunties would eat it like there was no tomorrow. And yes, they did get tipsy! I guess it’s our version of eggnog.

 

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Advocaat can be compared to Mexican Rompope and Polish Ajerkoniak although the latter is based on vodka. I have actually made advocaat with a variety of liquors, such as gin, rum and brandy (brandy is traditional). To be honest, as there is so much alcohol in them, I don’t really taste much difference, I’m not a liquor connoisseur!

 

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

 

This cake, then, is a take on the traditional advocaat-with-dollop-of-whipped-cream that is etched into my memory. It’s NOT suitable for anyone under the legal drinking age but you won’t get tipsy or drunk eating just one slice. If you eat the whole thing, that might be another story, but I wouldn’t particularly recommend doing that 😉

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

For a variation, you could swap the chocolate shavings out for chopped (hazel)nuts. I have also seen advocaat cakes where the sponge is sprinkled with some coffee – sounds delicious! And of course, this cake can be served on occasions other than Easter as well! Enjoy!

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

 

Dutch Egg Liqueur and Whipped Cream Cake Recipe

Tools: 24cm springform tin lined with baking parchment, piping bag with star (1M) nozzle, large palette knife

Serves: at least 12!

Ingredients:

Sponge:

175 grams egg white
175 grams egg yolk (about 9 large eggs)
175 grams caster sugar
1 tablespoon vanilla extract
140 grams plain flour
35 cornstarch

Filling/topping:

1 liter of whipping cream
5 tablespoons caster sugar
32 grams whipped cream stabilizer
250 grams Dutch egg liqueur (advocaat)
100 grams chocolate shavings
chocolate Easter eggs

  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. To make the sponge, prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean (start checking at 25 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom. Divide the cake in three parts horizontally.
  3. For the filling, whip up the whipping cream with the sugar and stabilizer. Divide in half and fold 80 grams of egg liqueur into one half. To assemble, first spread a thin layer of liqueur on the first cake layer, then spread half of the advocaat/cream mixture on top. Do the same for the second layer. Then cover the whole cake with the regular whipped cream using the palette knife. Fill a piping bag with a star nozzle with the remaining cream and pipe rosettes on top. Drizzle the remaining liqueur in the middle. Cover the sides of the cake with the chocolate shavings and sprinkle some on top. Top alternating rosettes with chocolate Easter eggs and you’re all set!

 

Dutch Breakfast Cake (Ontbijtkoek)

 

Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

I did a small survey on my blog’s Facebook page asking what kind of bakes/recipes people would like to see on the blog and Dutch breakfast cake was a clear winner! It turns out there are a LOT of recipes available, some with rye, some with buckwheat or wheat or even spelt flour. The most genuine version of this cake is made with whole rye flour so I chose a recipe using only that. It might look weird using whole rye flour in a cake, but trust me, it works!

Dutch breakfast cake is basically a heavier kind of ginger cake, which you can add dried fruits, stem ginger, sugar or nuts to. Our supermarket shelves are filled with many varieties, even sugar-free cakes using xylitol. The cake is eaten with breakfast of course, but is also a beloved afternoon snack with a cup of coffee, slathered in (real) butter.

Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

I used speculaas spices in this cake but if you want, you can substitute them for mixed spice, or mix up another “koek” spices recipe. I like my breakfast cake with stem ginger as I can get a little nauseous in the morning, but of course you can mix in whatever addition you like! Pearl sugar sprinkled on top is a must in my opinion, as the cake itself is not very sweet, and I have a bit of a sweet tooth! I hope you’ll enjoy this Dutch breakfast staple as much as I do!Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

Recipe Dutch Breakfast Cake

Source: Gezond leven van Jacoline, adapted by Handmade Helen

Tools: whisk, 30x12cm loaf tin (greased and lined with baking parchment)

Ingredients:

200 ml full-fat milk
1 egg
100 grams (liquid) honey
90 grams apple butter
250 grams whole rye flour
2 teaspoons baking soda
pinch of salt
2 tablespoons speculaas spices 

50 grams stem ginger, chopped (optional)
pearl sugar (optional)

  1. Preheat the oven to 160C/320F.
  2. In a large bowl, whisk together (by hand) milk, egg, honey and apple butter. Mix flour, baking soda, salt and spices in a separate bowl and add to the wet ingredients in increments, making sure to whisk well after each addition. Mix the stem ginger in with the last increment of flour.
  3. Pour batter into the tin. Sprinkle pearl sugar on top (optional). Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
  4. Take cake out of the tin immediately after baking and place on a wire rack to cool completely. The cake tastes even better 2 or 3 days after baking! Best served slathered with butter.

Blackberry Blondies

Blackberry Blondies | Koekbook

Oops! I think I might be a blackberry addict now.. After the apple and blackberry tart I made with Nadine, I couldn’t help but scavenge for blackberries in my area too! They weren’t as plump as last week’s, but yummy enough to make some jam and lovely blackberry blondies! And I got a nice forest walk out of it too.

I love white chocolate, but it can be a bit sweet sometimes. The blackberries have a nice tang to them which cuts through that sweetness for perfect harmony in this blondie! So why not go out and forage for some blackberries in the woods yourself and bake something delicious?

Blackberry Blondies Recipe

Adapted from The Hummingbird Bakery Cookbook

For 16 small blondies or 9 large ones

Ingredients:

75 grams white chocolate, chopped
65 grams unsalted butter
75 grams caster sugar
1 egg
3/4 teaspoon vanilla extract
100 grams plain flour
pinch of salt
100 grams blackberries (fresh or frozen)

  1. Preheat the oven to 170C/325F.
  2. Grease a 20x20cm baking tin and line it with baking parchment.
  3. Melt the chocolate and butter in a heatproof bowl over simmering water (au bain marie). Melt until smooth.
  4. Remove from the heat and add the sugar. Stir until well incorporated. Then add the egg and the vanilla extract and stir quickly so the egg doesn’t scramble. Add the flour and salt and stir until well incorporated. Fold the blackberries in.
  5. Spoon the mixture into the baking tin and bake for 25-30 minutes or until golden brown. The center should still be soft. Leave to cool completely before cutting into the desired size.

 

Rhubarb Cake

Rhubarb Cake | Koekbook

We’ve had some excellent weather the past couple of weeks here in the Netherlands and the rhubarb in our garden is absolutely flourishing, as are the other crops and flowers. So, I thought it was about time I got some use out of it! I chose to bake a simple but delicious rhubarb cake. The cake batter is flavored with vanilla to balance out the tartness of the rhubarb. I recommend using vanilla paste or extract as vanilla pods are very expensive right now due to a very bad vanilla harvest and many other factors. I like to sprinkle on some extra sugar on top as well as some shaved almonds, but this is optional. You can also change it up with other nuts and flavors (for example a bit of almond extract or some chopped hazelnuts)!

Rhubarb Cake Recipe

Tools: 20x20cm cake tin

Ingredients:

200 grams rhubarb
130 grams caster sugar
130 grams softened butter
3 small eggs or 2 large eggs
1 tablespoon vanilla extract
130 grams flour
5 grams baking powder
a handful of shaved almonds

1. Preheat the oven to 180C/355F.

2. Grease and flour the cake tin.

3. To prepare the rhubarb, cut into even sized pieces and wash. Leave to dry in a colander or pat dry with a kitchen towel.

4. Cream the butter and sugar together until fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the batter and beat until incorporated. Don’t overbeat!

5. Pour the batter into the cake tin and level it out with a spatula. Arrange the rhubarb on top, don’t push them into the batter too far. Sprinkle with some extra sugar and the shaved almonds if preferred.

6. Bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for about 10 minutes, then turn the cake out onto a wire rack. Leave to cool, then serve. This cake is especially tasty with chantilly cream or a dollop of custard!

 

Dutch Flag Whipped Cream Cake

Dutch Flag Whipped Cream Cake | Koekbook

This past Thursday it was our king’s birthday and since it was too cold to sell second-hand items on the market I decided I would celebrate by baking a fruity, creamy cake. The fruit on the top is arranged in such a way that it looks like the Dutch flag (red, white and blue) but of course, you can change it to your own flag if your country uses the same colors in its flag (or use different fruits).

Recipe Dutch Flag Whipped Cream Cake

Tools: 20cm springform cake tin, icing knife, mixer with whisk attachment, baking parchment, pastry bag fitted with 1M/star nozzle

Ingredients:

100 grams egg white
100 grams white sugar
zest of 1 orange
100 grams egg yolk
80 grams flour
20 grams cornstarch
750 ml whipping cream
25 grams whipping cream stabilizer (optional)
4 tablespoons sugar
250 grams fresh strawberries
150 grams fresh blueberries
100 grams strawberry jam
50 grams almond shavings
  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. Prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the orange zest. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean (start checking at 20 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom.
  3. In the meanwhile, prepare your strawberries and whipped cream. Slice the strawberries up, set aside. For the whipped cream, add the sugar to the cream, start whisking at medium speed. While whisking, slowly add the stabilizer (if using). Whisk until you have a firm cream. Set aside in the refrigerator.
  4. When the cake has cooled completely, remove the baking parchment and place on a nice plate/cake stand. Cut in three parts horizontally. Cover one half with whipped cream, add strawberries and blueberries, making sure you have enough left for the top and sides when you’re done. Cover the berries with another layer of cream, then place the second layer of the cake on that. Cover the second layer of cake with the strawberry jam, place the top of the cake on top. Cover the whole cake in whipped cream, arrange strawberries and blueberries to make a Dutch flag. Then fill your pastry bag with star nozzle and pipe rosettes all around the edge of the cake. Place a strawberry and blueberry on each of the rosettes, alternating between berries. Stick the almond shavings to the sides of the cake. Enjoy!

French Madeleines (Paul Hollywood)

French Madeleines (Paul Hollywood) | Koekbook

 

Last weekend, I got to experience one of the coolest things ever in my life: I went to a 1 Michelin Star restaurant! Nadine and I had participated in a Christmas bread competition in November and Nadine won first place. Part of her prize was a dinner for two at “Sense” restaurant in ‘s-Hertogenbosch and I was lucky enough to be invited along. We made a whole weekend out of it where we slept in a yoga-themed B&B (with awesome breakfast, yoga and bathroom – see my Instagram). It was quite cold and rainy so we also did a bit of shopping. While we were roaming around it turned out the sole of my shoe was broken so I had to buy new ones right away (wet socks anyone?). I also scored some cheap books at a local bookstore (being the bookworm that I am..I scored Here I Am by Jonathan Safran Froer for €5 and We Are All Completely Beside Ourselves by Karen Fowler for €4).

Anyhow, the restaurant was absolutely amazing, although I felt a bit uncomfortable every now and then because it was all very fancy. The food was scrum-diddly-dum-ptious. I have never had a meal so tasty! Everything was extremely well thought out when it came to textures and flavor and just. wow. They had a dumpling that blew my mind. And we had 9 courses in total which was absolutely insane. I’ll scratch it off my bucket list and it’ll go on my list of best things I have ever experienced in my life!

All of the dainty food inspired some dainty baking, therefore I baked these madeleines. They should have “bellies” on the plain side but only one turned out that way for me – they were still delicious. It’s a simple recipe that’s do-able for everyone with a madeleine tin! Dig in!

French Madeleines (Paul Hollywood) | Koekbook

Recipe French Madeleines 

Source: The Weekend Baker by Paul Hollywood

Tools: Madeleine tin

Yields: 20-24 madeleines

Ingredients:

  1. Melt the butter in a heavy-bottomed saucepan. Leave it on low heat until brown flecks start to appear. Take it off the heat, leave to cool.
  2. Preheat the oven to 200C. Grease and dust the madeleine tin(s) with flour.
  3. Mix the eggs, vanilla extract and sugar together until the sugar has dissolved and the mixture is very fluffy and light. Sift the flour and bicarbonate of soda onto the egg mixture and carefully fold it in. Then add the cooled butter and carefully mix it in. Leave to rest for 15 minutes.
  4. Fill the each madeleine mould in the tin 3/4 full with the batter. Bake for 7-10 minutes. Pop them out of the tin and leave to cool on a wire rack. Dust with icing sugar. Best eaten on the day of baking.

 

Mandarin Speculaas Cheesecake

Mandarin Speculaas Cheesecake | Koekbook

I know, Sinterklaas has been over and we have to wait another 11 months for the ancient bearded man to arrive again..but while it’s still icy cold and time for a cuppa hot cocoa, I’ll keep dipping those speculaas. I have found speculaas to be an excellent dipping agent 😉

Of course, a perfect pairing for speculaas is mandarin, so I have incorporated mandarin marmalade in this cheesecake for extra pozzezz and tanginess. I have included a recipe for mandarin marmalade below if you can’t find it in your supermarket! It’s easy to make and tastes great on toast with some butter as well…

 

Mandarin Speculaas Cheesecake | Koekbook

Mandarin and Speculaas Cheesecake

First published in Dutch the Magazine, november/december 2016 issue.

7 oz. speculaas cookies

⅓ cup unsalted butter, melted

3 cups full-fat cream cheese

¾ cup caster sugar

3 ½ tablespoon flour

3 eggs

1 teaspoon vanilla extract

1 cup mandarin marmalade*

 

  1. Preheat the oven to 265F. Grease and flour a 9.5 inch springform baking tin, cover the base with baking parchment.
  2. Crush the speculaas cookies into fine crumbs. Add the melted butter and toss until everything is evenly moistened. Transfer the crumbs to the tin and press evenly into the bottom (use a spoon if necessary). Leave to firm up in the fridge.
  3. To make the filling, add cream cheese, sugar, flour and eggs to a bowl and mix until everything is evenly incorporated.
  4. Pour filling into baking tin. Drop in tablespoons of the marmalade, make sure you divide it evenly so that every slice of cheesecake has roughly the same amount of marmalade in it. Place in the oven, bake for about 1 to 1,5 hours. The middle of the cheesecake should still be wobbly. Leave to cool on a wire rack, then transfer to the fridge and leave to set for at least 2 hours (preferably overnight).

* Mandarin Marmalade

6 mandarins

1 ½ cup sugar

  1. Simmer the mandarins in plenty of water for 45 minutes.
  2. Quarter and deseed the cooled mandarins and chop them in a food processor fit with a blade attachment.
  3. In a sauce pan, mix the sugar and chopped mandarins and simmer for 35 minutes. Leave to cool and scoop into a jam jar. Store in the fridge.

Mandarin and Lemon Drizzle Loaf

Mandarin and Lemon Drizzle Loaf | Koekbook

I had my first day back at work today – never realized how much energy I derive from those cheeky teens! Meanwhile, I’m also (still, I know..) working on my thesis. I have a completely different subject but with this one, I think I’ll finish it and well. At some point I did cry in my supervisor’s office, but I would be worried if I hadn’t (it’s a thing that happens a LOT apparently). Anyhoo – I have a lot more energy these days because my doctors are awesome and so I felt like baking again this weekend!

Mandarin and Lemon Drizzle Loaf | Koekbook

I also write for a magazine (DUTCH the magazine) and I had made a really lovely mandarin cheesecake for them (will be on the blog at some point after December), but of course I had a ridiculous amount of mandarins left. I don’t like wasting things so I thought of a drizzle cake recipe, inspired by the GBBO cake week of course!

The cake is really nice and juicy with a lovely tang. I “fed” this to “my kids” today and they loved it, they are always my harshest critics so… Have fun making this baby!

Mandarin and Lemon Drizzle Loaf | Koekbook

Mandarin and Lemon Drizzle Loaf

tools: 1.2 liter loaf tin

Ingredients:

Loaf

170 grams unsalted butter, softened
250 grams caster sugar
3 eggs
1 tablespoon mandarin zest
195 grams plain flour
1/4 teaspoon baking powder
1/8 teaspoon salt
120 ml full-fat milk

Drizzle:

80 grams caster sugar
70 ml mandarin juice

Icing:

175 grams icing sugar
juice of 1 lemon
zest of 1 mandarin
  1. Preheat the oven to 175C/350F.
  2. Cream the butter and sugar until very fluffy and light. Add the eggs in one at a time, mixing well after each addition. Mix in the zest. Combine flour, baking powder and salt in a bowl. Add the flour mixture and milk alternately, starting with the flour. Pour into a prepared loaf tin. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.
  3. While the loaf is baking, make the drizzle by combining the two ingredients in a bowl.
  4. When the loaf is out of the oven, leave it to cool until it is still warm, but not hot! Use a skewer to make some holes in the top and drizzle the syrup over the top.
  5. Make the icing by combing the icing sugar, lemon juice and mandarin zest. Use as much lemon juice as to make a thick but spreadable icing.
  6. When the loaf is cool, pour the icing over the top and leave some to drizzle over the sides. Enjoy!

Måns’ Mandeltårta (Swedish Gluten Free Almond Cake)

 

Måns' Mandeltårta (Swedish Gluten Free Almond Cake) | KoekbookTonight’s the Eurovision final: I can’t wait! The Netherlands have a really good song this year, and even though I don’t dare to hope for a first place, I’m very happy with Douwe-Bob’s performance so far. My other favorites are neighbor Belgium and far-away Australia!

A Eurovision night has to include yummy food, and this Swedish mandeltårta will be perfect with a cup of tea. The final is in Stockholm this year, and they’re doing a fantastic job so far! Last year’s winner is Måns Zelmerlöw, hence the name of the cake 🙂

This cake is gluten-free, so those who can’t eat wheat or gluten will be very happy with this option! Who will you be voting for tonight? 🙂

Recipe Måns’ Mandeltårta (Swedish Almond Cake)

Adapted from: Sju Sorters Kakor

Tools: baking parchment

Ingredients:

Cake layers

100 grams almond flour
125 grams caster sugar
4 egg whites

Filling & topping

4 egg yolks
200 ml whipping cream
85 grams caster sugar
50 grams unsalted butter
1/2 vanilla pod (seeds of)
40 grams almond shavings (roasted)
  1. Preheat the oven to 200C/390F. Draw 2 circles (24cm in diameter) on the baking parchment and place on a baking sheet.
  2. Blend the sugar and almonds together. Whisk the egg whites to stiff peaks. Fold into the almond mixture. Pipe or spread onto the baking parchment circles. Bake in the oven for 15 minutes or until golden brown. Leave to cool.
  3. For the filling, mix together the yolks, cream, sugar, butter and vanilla pod in a saucepan. Heat over low heat while whisking until it thickens. If the cream splits, add a little boiling water. Leave to cool.
  4. To assemble the cake, place one cake layer on a plate or cake stand. Spread half of the cream on the layer, then place the other on top. Cover the cake in the rest of the cream. Cover with the roasted shaved almonds. Store in a cool place.

Moist Banana Nut Bread

Moist Banana Nut Bread | Koekbook

I know, I know..Moist is the ugliest word in the English language. But I can’t help it! This banana bread is just too perfectly moist not to describe it that way. So please bear with me 😉

Moist Banana Nut Bread | Koekbook

 

I almost always buy too many bananas. It’s just something I will never unlearn I’m afraid. So every week I’m left with one or two overripe bananas which I freeze. I often make banana bread with them when I have enough stocked up! If you have my affliction, you’ll love this bread – so soft and filling, perfect for breakfast.

Moist Banana Nut Bread | Koekbook

I used Paul Hollywood’s recipe for this bread which doesn’t include any extra flavors such as cinnamon or vanilla, but of course you can add these yourself. I like it as it is, the banana comes through lovely and the nuts add some extra texture and flavor. You could also add chocolate chips or dried fruit. Go crazy with it! 🙂

Moist Banana Nut Bread | Koekbook

 

Banana Nut Bread Recipe

Source: Paul Hollywood – How to Bake

Tools: 1kg bread tin, baking parchment

3 large bananas, mashed
250 grams castor sugar
125 grams butter, softened
2 large eggs
250 grams plain flour
2 teaspoons baking powder
60 grams walnuts, roughly chopped
60 grams pecans, roughly chopped
  1. Preheat the oven to 190 C/375 F. Line a 1 kg bread tin with baking parchment.
  2. Mix the bananas and sugar until fluffy. Add the butter and mix well. Mix in the eggs one by one, adding a tablespoon of flour with each egg. Beat in the flour and baking powder until incorporated, then fold in the chopped nuts.
  3. Pour the batter into the lined tin and even it over. Bake for about 40 minutes or until a skewer inserted in the middle comes out clean. Once done, lift out of the tin and leave to cool on a wire rack.