Bitterkoekjescake

Bitterkoekjescake

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Suuz

Community member

"My family and friends LOVE this cake. You can make it with amaretto or rum, or almond extract or vanilla extract. Even substituting some flour with almond flour would be a nice addition."
Difficulty
Easy 👌
Preparation
20 min
Baking
60 min
Resting
0 min

Ingredients

2Servings
32⅛ g
flour
28⅝ g
butter (room temperature)
⅝
eggs
25 g
sugar
⅛ pinch
salt
28⅝ g
bitterkoekjes
⅛ dash
slivered almonds (for garnish)
⅛ dash
amaretto
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  • Step 1/5

    • ⅛ dash slivered almonds (for garnish)
    • ⅛ dash amaretto

    Crush bitterkoekjes and sprinkle with amaretto if you like

  • Step 2/5

    • 28⅝ g butter (room temperature)
    • 25 g sugar

    Cream together butter and sugar till light and fluffy.

  • Step 3/5

    • ⅝ eggs

    Cream in eggs one at a time adding the next after the previous egg is fully incorporated.

  • Step 4/5

    • 32⅛ g flour
    • ⅛ pinch salt

    Mix in flour, baking powder and salt. Don't overmix!

  • Step 5/5

    • 28⅝ g bitterkoekjes

    Gently fold in amarettini cookies. Dump in cake tin and top with slivered almonds. Bake in oven at 160 degrees celcius (hot air oven) for 1 hour.

  • Enjoy your meal!

    Bitterkoekjescake

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