RECIPE | Spekkoek
Ok, so I wasn’t sure if I should post this recipe on my blog for two reasons:
one – If your not Dutch and you translate the name of this cake, you will find that it’s called ‘bacon cookie’. Which doesn’t sound delicious at all and is completely confusing, because this cake doesn’t include any meat and is a very sweet kind of cake.
two – It’s a challenge. Each layer of this cake as to be baked under the grill of you oven on top of the previous layer. You will spend some time in front of your oven, reading a magazine or just ‘watching your oven’.
But trust me: It is so worth it!!
So, what is Spekkoek?
Spekkoek is a delicious Dutch/Indonesian cake, including some popular spices. I guess the spices are a bit similar to my carrot cake, but the texture is very different. It’s always a bit pricey to buy, but that makes sense since it’s so time consuming to make, so I always wanted to try to make one myself. You can find more information about Spekkoek on Wikipedia.
Curious and not scarred at all to try it yourself? Great! Here’s how to make your own Spekkoek:
275g Powdered Sugar
12 Egg Yolks
9 Egg Whites
2 tablespoons of Mixed Spice (Dutch Koekkruiden)
1tablespoon of Vanilla Essence
1 teaspoon Nutmeg
2 teaspoons of Cinnamon
Preheat the oven to 160 Degrees and prepare a 10 inch springform by buttering it and placing baking paper on the bottom.
– Separate the egg yolks from the white.
– Whisk the eggwhites with two tablespoons of powdered sugar until it’s fluffy.
– Melt the butter and add the powdered sugar, by stirring it in.
– One by one add the egg yolks to the butter and powdered sugar, while keep whisking. keep whisking for at least 7 minutes to make a smooth batter.
– Fold the eggwhite batter into the butter batter and add the flower and vanilla essence.
– Evenly divide the batter into two separate bowls. And mix the remaining ingredients into one of the batters.
– Divide 3,5 tablespoons of the brown batter across the bottom of the springform. Bake for about 5 minutes, and take the springform out.
Now comes the tricky part
Turn your oven to the grill setting and wait for it to reach the right temperature. The trick is to find the right amount of time for each layer, before you can add the next. If you wait to long, the cake will be too dry. If you take it out to early, the layers will start mixing.
– Add a layer (3,5 tablespoons) of the white batter on top of the brown batter. Place it in the grill-set oven.
– The baking time will be between 4 and 8 minutes for each layer. For the first few layers keep looking in the oven to see if it’s time to take it out. The batter should be bouncy when you touch it and shouldn’t get bubbles. When you found your perfect timing, set the alarm for each layer.
– Repeat the proces of adding a layer and placing it in the oven until you finished all your batter.
– Let the cake cool off.