BOTERKOEK (DUTCH BUTTER CAKE)

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Boterkoek (Dutch Butter Cake) image

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

250 g all-purpose flour
125 g confectioners' sugar
225 g very cold hard butter
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, lightly beaten

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

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