Boterkoek (Dutch Butter Cake)
A crumbly Dutch butter cake with a tender filling of sweetened condensed milk and dark chocolate pieces — a truly cozy treat straight from the Netherlands. A golden crust on the outside and a melting center inside will make it a favorite at any tea time.
Ingredients
- 200 g Butter
- 200 g Sugar
- 250 g Wheat flour
- 1 pinch Salt
- 1 pcs Egg
- 200 g Sweetened condensed milk (dulce de leche)
- 75 g Dark chocolate
Instructions
- Preheat the oven to 180°C.
- Place softened butter and sugar in a mixer bowl and beat until light and fluffy.
- Add flour and a pinch of salt, knead by hand until you have a smooth, soft dough. Divide the dough into two equal parts.
- Line the bottom of a square or round baking pan (non-removable) with parchment paper. Spread the first half of the dough and distribute it evenly over the bottom using your fingers and a spoon.
- Using a teaspoon, spread the sweetened condensed milk over the entire surface of the dough in small portions, then sprinkle with chopped dark chocolate. Cover with the second half of the dough, trying to distribute it evenly on top. Don't worry if it's not perfect — everything will level out during baking.
- Brush the surface of the cake with beaten egg.
- Bake for about 30 minutes until golden brown. Right out of the oven, the cake will seem soft and undercooked — this is normal: butter cake hardens only as it cools.
- Wait until the cake has cooled completely before cutting it into small pieces. Store in an airtight container at room temperature for 2–3 days, in the refrigerator for up to 5 days, or freeze for up to three months.