I think it only happened 3 times over the years that I personally asked for a trade.
But last week I could not help it: I was craving for spekkoek.
1,5 years ago, for Easter Dinner, I was introduced to this Thousand layered Indonesian-Dutch Cake (Indonesian – Lapis Legit) that my friend Robin van der Kaa made. It is a relic from the Dutch occupation in Indonesia. And it is so so good. It is rather thought as a dessert cake but since today I know that it also works perfectly instead of brioche with foie gras too. So please try Robins recipe (he accedently used Coriander instead of Cinnamon. No problem, it tasked great).
VAN DER KAA’S SPEKKOEK
“In general the recipe is not supercomplicated, you just need 4 different bowls or something which is a bit annoying. The amounts of spices I put in are pretty mellow, you can definately go overboard with them a bit more… I mistakenly added coriander once and that tastes pretty decent also apparently”
- 7 large eggs
- 100 gram flour
- 250 gram butter
- 250 gram castersugar (or, if you can find it, Java Sugar)
- 1 teaspoon vanilla sugar
- 2 tablespoon condensed milk
- 10 teaspoons cinnamon
- 3 teaspoons cardemom
- 3 teaspoons cloves
- 3 teaspoons nutmeg
- 3 teaspoons aniseed
- 2 teaspoons salt
Seperate the eggwhites and yolks in two different bowls and whisk both well.
In another bowl, mix the sugar and the butter. When properly mixed add the flour to the mix.
Add the eggwhites and yolk, and after that the condensed milk, vanillasugar and salt.
Separate the dough equally between two bowls.
Add all the spices to one bowl and mix well.
Take a springform (about 22-22 cm wide) and coat the inside with some butter.
Add a 2-3 cm thick layer of the dough with the spices and put under the grill (at about 180/200 C) for a few minutes until it’s done.
After that add a layer of the ’unspiced’ dough, and keep on making layers alternating between the spiced and unspiced dough until it’s finished.
At the end, cover the springform with some aluminium foil and keep on baking for about 10 minutes.
Best thing to do is to let the spekkoek cool off for a bit, and package in plastic. For some mysterious reason it tastes even better the day after when properly packaged. The cake is fairly heavy, so it’s normally served in thin slices.
Another good thing about Spekkoek, at least for us in Berlin, is that it is actually better to make in a gas oven then in an electronic oven.