Spekkoek Thousand Layer Spice Cake Food

SPEKKOEK (THOUSAND LAYER SPICE CAKE)

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.

SPEKKOEK - THOUSAND LAYER CAKE (LAPIS LEGIT)

Steps:

• Line the bottom of your spring form with parchment paper. Clean a bowl with the lemon juice, just wipe it down with a kitchen towel. The lemon juice will remove any fat that's possibly still on the bowl. Use some of the lemon juice to wipe down the whisk you'll be using to whip the egg whites as well.
• Start with separating the egg yolks from the egg whites. Add the egg whites to the cleaned bowl. Next, cream butter and sugar in another bowl, add vanilla extract and mix till incorporated and add the egg yolks one at a time until fully incorporated.
• In a separate bowl (cleaned with the lemon juice), mix the egg whites till they're stiff. Fold the egg whites into the butter mixture. Once all of the egg whites are fully incorporated sift flour and salt and fold it in to the butter mixture a little bit at a time. Keep on adding the sifted flour and salt a little bit at a time till fully incorporated.
• Next, add the liquid coffee creamer and fold that in until incorporated.
• Divide the batter into two equal portions. Add the spekkoek spice to one part and mix till fully incorporated, you'll end up with a brown and a yellow batter.
• Preheat the grill/broiler of your oven to 350 °F / 175 °C.
• Take your lined springform and spread on about 2-3 tablespoons of the yellow batter on the bottom. Make sure you spread the batter evenly. Bake this first layer under the grill/broiler for a few minutes. You'll have to check how long it takes to bake the layer usually about 1-3 minutes, depending on your grill/broiler. Use a cake tester to test if the cake is done. Once the yellow layer is done, take it out of the oven and spread 2-3 tablespoons of the brown batter on the top of the first layer. Bake the second layer under the grill and spread 2-3 tablespoons of the batter onto the brown layer.
• Start at the top rack of your oven and as you add more layers move the rack down. This way you ensure that the cake doesn't just gets grilled/broiled from the top but gets baked on the inside as well. Keep on repeating the process until all of your batter is finished or until your springform is full. When the last layer is done take the cake out of the oven and cover with aluminum foil for 30 minutes.
• If needed, trim off the edges to show off the nice layers of the cake. Serve the spekkoek in small slices.

BOTERKOEK (DUTCH BUTTER CAKE)

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!

EGGLESS SPICE CAKE

Steps:

• Cut the butter into the flour and the sugar.
• Take one cup out and put it aside.
• To the remaining mixture, blend all the dry ingredients, nuts, and raisins.
• Make a well in the mixture.
• Pour in the milk and blend only to moisten the mixture.
• Stir in remaining cup that was put aside.
• Pour mixture into a 13" x 9" for 25-30 min.
• Test with a toothpick to see if done.

DUTCH SPICE CAKE

Steps:

• Preheat oven to 160 C.
• Grease a 20 x 30 cm lamington pan and line with baking paper.
• Sift flour, baking powder, cinnamon, salt and nutmeg into big bowl.
• Stir in sugar, make well in centre, add milk and butter.
• Using wooden spoon, stir till smooth.
• Spoon into prepared pan, smooth top.
• Sprinkle with walnuts.
• Bake 30 - 35 minutes, cool in pan 5 minutes.
• Cool on rack, cut into squares.
• Serve with cream and honey.

SPEKKOEK (LAPIS LEGIT)

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.