Boterkoek (Dutch Butter Cake)

Method

1. 1

   Preheat the oven to 180°C/350˚F (conventional oven).

2. 2

   Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.

3. 3

   Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.

4. 4

   Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.

5. 5

   Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.

6. 6

   This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.

7. 7

   Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.

8. 8

   Cut into small pieces when it has cooled completely!

9. 9

   Notes

10. 10

    Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.