In this blog post, we will explore a delightful recipe for a Dutch cake that is both easy to make and incredibly tasty. This version of the Dutch cake is unique as it does not use gelatin or white chocolate, making it a great alternative for those who prefer a different flavor profile. Let’s dive into the ingredients and the step-by-step process to create this delicious dessert.
Ingredients Needed
To make this Dutch cake, you will need the following ingredients:
- 3 packets of biscuits (Maizena biscuits can also be used)
- 120g of melted butter
- 240ml of milk
- 1 tablespoon of vanilla essence
- 1 box of sweetened condensed milk
- 3 egg yolks
- 270g of semi-sweet chocolate
- 135g of heavy cream
- 200ml of whipped cream (preferably Grand Finale)
- Water (approximately 4 tablespoons)
Step 1: Preparing the Cake Base
- Crush the Biscuits: Start by crushing the biscuits in a food processor until they resemble fine crumbs. Be careful not to over-process them into a powder, as this will cause the cake to crumble when cut.
- Mix with Butter: Transfer the crushed biscuits to a bowl and add the melted butter. Mix until the mixture resembles wet sand, ensuring there are no lumps.
- Add Water: Gradually add about 4 tablespoons of water to the mixture to help it bind together. The mixture should hold together when pressed.
- Form the Base: Press the biscuit mixture firmly into the bottom of a removable-bottom cake pan. Use a spoon or your hands to ensure it is compact.
- Bake: Preheat your oven to 180°C (356°F) and bake the base for about 10 minutes. Once done, remove it from the oven and let it cool in the refrigerator.
Step 2: Making the Cream Filling
- Combine Ingredients: In a saucepan, combine 240ml of milk, 1 tablespoon of vanilla essence, and 1 box of sweetened condensed milk. Mix well.
- Prepare Egg Yolks: In a separate bowl, sift 3 egg yolks to remove any membranes. Add the yolks to the milk mixture.
- Cook the Mixture: Place the saucepan over medium heat and stir continuously to prevent burning. Cook until the mixture thickens and bubbles gently.
- Cool the Cream: Once thickened, transfer the cream to a bowl, cover it with plastic wrap (making sure it touches the surface to prevent a skin from forming), and refrigerate until cool.
Step 3: Preparing the Ganache
- Melt Chocolate: In a separate bowl, melt 270g of semi-sweet chocolate and mix it with 135g of heavy cream to create a ganache.
- Layer the Ganache: Pour about 150g of the ganache over the cooled biscuit base and spread it evenly. Reserve some ganache for decoration later.
Step 4: Whipping the Cream
- Whip the Cream: Whip 200ml of heavy cream until it reaches a firm consistency. This will be mixed with the cooled cream filling.
- Combine Creams: Once the cream filling has cooled completely, gently fold in the whipped cream using a spatula to maintain the light texture.
Step 5: Assembling the Cake
- Layer the Biscuits: Line the sides of the cake pan with biscuits (you can use any type you prefer, such as Choco Pie or Calipso).
- Add the Cream Filling: Pour the cream mixture into the center of the cake pan, spreading it evenly.
- Decorate: Use the reserved ganache to drizzle over the top of the cake for decoration. You can also use a skewer to create patterns.
Conclusion
This Dutch cake is a delightful treat that is sure to impress your family and friends. While it may not have the traditional flavor of a classic Dutch cake, it offers a unique taste that is equally enjoyable. Thank you for following along with this recipe, and I hope you enjoy making and tasting this delicious dessert!
