Boterkoek (buttercake..)
I've had this baking form since december but haven't used it till now.
Ingredients:
- 250 grams flour
- 225 grams margarine butter
- 150 grams brown sugar (basterd sugar..)
- a tip of salt
- 1 eating spoon of milk
Instructions:
1) Grease the form with butter. This special form has a part which you can rotate under the cake to loosen it in the end btw.
2) pre-heat the oven on 220C (on my gas oven that's a setting to #5)
3) Put all (except the milk!) of the ingredients in a bowl.
You cán use 'roomboter', but I prefer normal margarine (baking butter):
4) Take two knives and dual-wield cut the butter to pieces, just chop around.
It should end up looking a bit like this:
5) Wash your hands with cold water, this way the dough won't stick so much to your hands in the next step.
6) Make a ball of the ingredients
*didn't make a pic of this)
7) Press the ball into the form, equally dividing it.
8) Take a spoon of milk and flatten the dough so it extends to all the edges.
Like this:
9) Put the cake into the oven for 30 minutes
10) Take the cake out and flatten it again with a spoon (without milk this time) from the center outwards.
11) Let it cool down for a minute or 10
12) Slide the iron thingie around under the cake so it's loose
13) Here comes the irritating part, I didn't have good roster so I freestyled on this one.. Now that its loose get it out on a roster (with not too much space between the bars in the roster or it will sink through) and let it cool down further for at least a min or 15.
If you don't have a roster like me...use a flat plank and be sure to turn it upside down (be sure to don't just throw it out..support it with the plank or plate or whatever entirely) after 5-10 minutes so the bottom can dry a bit and flip it bottomside down again after that. Let it cool down a bit more.
Finally: NOM NOM NOM-> delicious. Cut it just like pie :)
I had some yesterday, writing this post makes me run for another piece!
Ingredients:
- 250 grams flour
- 225 grams margarine butter
- 150 grams brown sugar (basterd sugar..)
- a tip of salt
- 1 eating spoon of milk
Instructions:
1) Grease the form with butter. This special form has a part which you can rotate under the cake to loosen it in the end btw.
2) pre-heat the oven on 220C (on my gas oven that's a setting to #5)
3) Put all (except the milk!) of the ingredients in a bowl.
You cán use 'roomboter', but I prefer normal margarine (baking butter):
4) Take two knives and dual-wield cut the butter to pieces, just chop around.
It should end up looking a bit like this:
5) Wash your hands with cold water, this way the dough won't stick so much to your hands in the next step.
6) Make a ball of the ingredients
*didn't make a pic of this)
7) Press the ball into the form, equally dividing it.
8) Take a spoon of milk and flatten the dough so it extends to all the edges.
Like this:
9) Put the cake into the oven for 30 minutes
10) Take the cake out and flatten it again with a spoon (without milk this time) from the center outwards.
11) Let it cool down for a minute or 10
12) Slide the iron thingie around under the cake so it's loose
13) Here comes the irritating part, I didn't have good roster so I freestyled on this one.. Now that its loose get it out on a roster (with not too much space between the bars in the roster or it will sink through) and let it cool down further for at least a min or 15.
If you don't have a roster like me...use a flat plank and be sure to turn it upside down (be sure to don't just throw it out..support it with the plank or plate or whatever entirely) after 5-10 minutes so the bottom can dry a bit and flip it bottomside down again after that. Let it cool down a bit more.
Finally: NOM NOM NOM-> delicious. Cut it just like pie :)
I had some yesterday, writing this post makes me run for another piece!
posted by Arjan at 10:50 am
4 Comments:
Is there ever an end to your talents? Warhammer... baking...
there's taking photo's..but that about wraps it up ;)
THAT IS A GREAT DEAL OF BUTTER!
Man. My arteries hardened looking at it.
and they will harden haha.
at least I didn't use 'real' butter that would clog even mine.
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