It is unknown if the origin of this cake was given in the Netherlands, if immigrants created it in Brazil, recalling their homeland or, even, if someone called it in this way to look like a Dutch dessert. However, what we know is that this cake will love and want to do it with the smallest of the house or during heat days, since it does not need an oven. It is also a cake with a cookie and butter base, filled with a cream -condensed milk cream and covered with a delicious chocolate ganache, this can be semimarga to counteract so much sweet. You can also add white chocolate to the filling. In recipes, we show you how to make easy Dutch cake. Don miss the detailed steps!
| 🚻 12 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Dutch cake: |
| For the base :: 80 grams of vanilla cookies 40 grams of butter | For the filling :: 200 cubic centimeters of condensed milk 200 cubic centimeters of whole milk or skim semimargo chocolate 50 grams of milk cream |
| ADDITIONAL CHARACTERISTICS: Average cost, without cooking |
Ingredients to make Dutch cake:
1. To start the Dutch cake recipe, first prepare the mold to make your cake. It can be unmoldable for biscuits or can also be a source of vidro. However, in any case, you should cover it with film paper if you intend to present it on a plate.
Trick: In this case, it is a mold of 16 centimeters in diameter and 8 centimeters high. Adapt the amounts to your mold.
2. crossed cookies, you can use a food processor and then save them in a closed bag and break them as if you kneaded with a kitchen stick. You can also crush them with any utensil in the same container. Then remove the butter from the refrigerator with time and collapse it in the microwave for about 10 seconds. In a container mix the crushed vanilla cookies with melted butter.
3. Ubica the mixture of cookies and butter in the mold that you have prepared to make the base of your Dutch cake. Then add extra cookies around to decorate the edge of the cake. Then, take it to the refrigerator or freezer while preparing the filling, approximately 20-40 minutes.
4. Discount the condensed milk with fluid milk and egg yolk in a pot over medium high heat until boiling. Bátela with a hand or fork whistle to prevent lumps from being formed or sticking at the bottom of the pot. Reserve it until it cools.
5. When your preparation is cold, beat the cream of milk freshly removed from refrigerator to the point lyrics. Take it with the previous preparation.
6. To use the gelatin, previously hydrat it with 5 parts of water, in this case, 5 teaspoons of gelatin. Write it into the microwave 10 seconds, remove and repeat another 2 times more.
7. Mix a spoonful of the filling of your Dutch cake with the gelatin to match densities before integrating it with all the preparation.
8. Take it on cookies with butter, as long as they are very cold and consistent. Cool it by refrigerator for 2 hours or in freezer for 1 hour.
9. Past time, heat the milk cream for chocolate ganache, the last layer of the cake. Then, see it on the chocolate and do not move it for 2 minutes. Next, it removes until the chocolate is completely melted.
10. Cover the surface of your Dutch cake with the ganache and cool it again for 1 hour in refrigerator or half an hour in freezer.
11. Unmold and serve your Dutch cake. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
