Dutch Cake Recipe

It is unknown if the origin of this cake occurred in the Netherlands, if immigrants created it in Brazil to recall their homeland, or even if someone named it this way because it resembles a Dutch dessert. However, what we know is that you will love this cake and you will want to make it with the little ones in the house or during hot days, since it does not need an oven. Likewise, it is a cake with a base of cookies and butter, filled with a cream with condensed milk for those with a sweet tooth and covered with a delicious chocolate ganache, this can be semi-sweet to counteract so much sweetness. You can also add white chocolate to the filling.

In this article we teach you how to make easy Dutch cake. Don’t miss the detailed steps!

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 or skimmed milk
200 cubic centimeters of heavy cream

1 dessert spoon of gelatin
1 egg yolk
For the ganache:

50 grams of semisweet chocolate
50 grams of milk cream

How to make Dutch Cake:

To start with the Dutch cake recipe, first prepare the mold to make your cake. It can be a removable one for cakes or it can also be a glass source.

However, in any case, you should cover it with plastic wrap if you intend to present it on a plated
Trick: in this case, it is a mold 16 centimeters in diameter and 8 centimeters high. Adapt the quantities to your mold.
Crush the cookies, you can use a food processor, and then store them in a closed bag and break them as if you were kneading with a kitchen stick.

You can also crush them with any utensil in the same container. Next, remove the butter from the refrigerator in time and melt it in the microwavefor about 10 seconds.
In a container, mix the crushed vanilla cookies with the melted butter.
Place the mixture of cookies and butter in the mold that you have prepared to make the base of your Dutch cake.

Then add a few extra cookies around to decorate the edge of the cake. Then, take it to the fridge or freezer while you prepare the filling, approximately 20-40 minutes.
Arrange the condensed milk with the fluid milk and the egg yolk in a pot over medium high heat until it boils.
Beat it with a hand whisk or fork to prevent it from forming lumps or sticking to the bottom of the pot. Reserve it until it cools down

When your preparation is cold, beat the cream of milk fresh from the refrigerator to letter point. Integrate it with the previous preparation.
To use the gelatin, hydrate it previously with 5 parts of water, in this case, 5 teaspoons of gelatin. Heat it in the microwave for 10 seconds, stir and repeat 2 more times.
Mix a tablespoon of the filling of your Dutch cake with the gelatinto equalize densities before integrating it with all the preparation.

Pour it over the cookies with butter, as long as they are very cold and consistent. Chill itin the fridge for 2 hours or in the freezer for 1 hour.
After the time has passed, heat the milk cream for the chocolate ganache, the last layer of the cake. Then, pour it over the chocolate and do not move it for 2 minutes. Then stir until the chocolate is completely melted.
Cover the surface of your Dutch cake with the ganache and chill it again for 1 hour in the fridge or half an hour in the freezer.