Dutch Spekkoek Food
SPEKKOEK (THOUSAND LAYER SPICE CAKE)
A Dutch/Indonesian butter cake, best-known for being served with coffee after the ever-popular Dutch/Indonesian rijsttaffel. A good Spekkoek will have at least 12 layers or more. The heat of the grill browns the top of each layer, giving the cut cake its neat horizontal striped look. Spekkoek will keep moist and fresh in a cake tin or in the fridge for a week, well wrapped in a greaseproof paper. It can also be frozen if wrapped in a layer of aluminium foil. Because of the richness of the cake, it tends to be served in very small pieces, usually thin slices.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour.
- Divide batter between two bowls. Add combined spices to one bowl; stir well.
- Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
- Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.
Nutrition Facts : Calories 3663.8, Fat 233.6, SaturatedFat 132.8, Cholesterol 2348.1, Sodium 2493.3, Carbohydrate 322.1, Fiber 7.1, Sugar 218.1, Protein 78.2
SPEKKOEK (LAPIS LEGIT)
A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. I found this at Indochef.com I've made something like this years ago. (This is optional) Spread a thin layer of warmed jam and every 2 layers and spread chocolate after the next 2 layers of batter was baked. Be sure to stay with the cake as you cook it. My picture show of the cake made in a 10 inch so you'll get more layers when baking in a 9 inch. This is also great without the spices and just the jam and chocolate layers.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat broiler.
- Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.
- Optional Chocoate layer:.
- Melt chocolate and 3 tablespoon butter and mix to blend, set aside.
- In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
- In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.
- Divide batter between two bowls.
- Mix the spice mixture together.
- Add the spice mixture to one bowl of batter and mix in well.
- Pour about ½ cup of the spice batter into the pan, spreading to form a thin (crepe to pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Spread the optional 1/4 cup warmed jam if using. Repeat layering spice batter then plain batter then spread 1/4 cup melted chocolate topping with the spice batter. Be careful spreading the batter. Broil till lightly browned following with plain batter and repeat till all batter and fillings are used.
- Let cake chill to firm chocolate and jam, then remove from pan. Bring to room temperature.
- Sprinkle top with confectioners sugar. Serve in thin slices.
Nutrition Facts : Calories 238.2, Fat 14.8, SaturatedFat 8.3, Cholesterol 162.7, Sodium 135.5, Carbohydrate 21.8, Fiber 0.5, Sugar 13.8, Protein 5.1
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