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Dutch Butter Cake (Boterkoek)
1 hour 15 minutes Plus cooling, 15 minutes active
If you opt to use unsalted butter in this ultrarich shortbread-like cake, increase the kosher salt to 1 teaspoon, otherwise the flavor will fall flat. And if you're so inclined, this is the place to splurge on high-fat, European-style butter or cultured butter. It's best to err on the side of overbaking, as the cake will have a raw, starchy flavor if underbaked. If you don’t have a springform pan, use a 9-inch-round cake pan coated with cooking spray and dusted with flour. Let the cake cool in the pan, then invert it onto a wire rack to remove.
large eggs (1 egg separated)
teaspoon vanilla extract
01Heat the oven to 375°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour, tapping out the excess. In a small bowl, whisk together 1 whole egg, the second egg yolk and the vanilla. In another small bowl, lightly beat the remaining egg white.
Hi Anna -
Nope. Leavener is not usually added to a traditional Boterkoek. Creaming the butter and sugar until it's light and fluffy and beating the eggs on medium-high speed, incorporates air that will lighten the cake, similar to how you would lighten a pound cake.
The Milk Street Team
So some how I forgot to add the salt but I did use salted irish butter. Is it a total loss?
Curious, Clearly is a "butter" cake. When do you "want" this kind of cake, like your think whne you want a donut or a chocolate cake or a piece of apple pie with great crust.I am trying to place it with a desire.