Hollandse boterkoek recipe has been a while i kept in my notebook. And finally i have a chance to bake this cake after beating my baking blue. This recipe published on Facebook a few months ago which called Lekker Holland? i dont know who owned this recipe, but a lot of baker on Facebook made it.
Hollandse Boterkoek or in Facebook bakers community known as Lekker Holand is a cake between cookies and butter cake. Maybe because it has a thin form, many people called this kind of cake like “bars“. But not like other bars, The texture for this cake is a bit of crumble and crunchy but it also soft at the same time.
The key of making this texture is, make sure to pour a thin batter into baking tray, about 2-3 cm or else it will like a butter cake. Not like other cake, on top of the cake you should smear the egg yolk to make crunchy texture. This time I added fermented cassava into the batter. Not much, around 50 grams, but I also reduce 50 grams of the flour.
So, here’s the recipe
Hollandse Boterkoek Recipe
150 gr butter (room temperature)
50 gr margarine
100 gr castor sugar
1 medium whole egg
1 tsp vanilla extract
200 gr all purpose flour
50 gr fermented cassava
How to make :
Prepare non stick baking pan or brownie pan, grease the pan with butter and flour. Preheat oven 170 degree
Mixed together butter, egg, and castor sugar until light and fluffy. Add in vanilla extract and fermented cassava. Mix until smooth. Pour all purpose flour one at a time into the batter with low speed.
Put the batter into the pan, make scratch at the top of the batter with fork and smear with eggyolk. Bake 30 minute or until toothpick insert comes out clean.
I topped the cake with grated cheese, almond and raisins. And its super yummy, one bite was never enough. I still have a little of fermented cassava in the fridge, and i think i wanna make this cake / bars again.
Then, Happy baking chef ^^