Dutch cake with classic cream and chocolate: irresistible

Dutch cake with cream and chocolate: an irresistible classic, easy to make and perfect to impress on any occasion

The true and classic Dutch Pie, without ever having been Dutch, since it was created in Campinas.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:40 + cooling time

Interval: 00:00

TOOLS

1 cutting board(s), 4 bowls, 1 single mold or molds with removable base, 2 pan(s), 1 wire whisk (optional), 1 piping bag and tip (with fine tip, for decorating), 1 sieve ( i) (optional)

EQUIPMENT

conventional + mixer + mixer (optional) + blender or food processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BISCUITS DOUGH Ingredients

– 200 g of corn starch biscuits (1 pack = 200 g)

– 130g unsalted butter, melted

– water to taste if necessary

Ingredients CUSTOM CREAM (Crème Pâtissière)

– 200 g of sugar

– 4 eggs (large)

– 100 g of corn starch

– 2 teaspoons vanilla essence, or as much as you like

– 800 ml of milk

Ingredients TO ASSEMBLE:

– biscuit covered in chocolate to taste, or enough to cover the walls of the mould.

CHOCOLATE COVERING Ingredients:

– 200 g of semi-sweet chocolate

– 200 g of fresh cream

– 2 tablespoons of corn glucose

– 20 g of cold unsalted butter. into cubes.

Ingredients TO DECORATE

– 50 g of melted white chocolate, just enough for decoration

– 25 g fresh cream (or canned cream)

BUTTER CREAM Ingredients:

– 320 g of unsalted butter, at room temperature.

PREPARATION:

1. For a large cake, 23 to 26 cm, use the recipe for 4 people.
2. Separate the recipe ingredients and utensils.
3. Preheat the oven to 180°C.
4. Chop the semi-sweet chocolate into small pieces and set aside in a microwave-safe bowl or double boiler.
5. Do the same with the white chocolate that will be used for decoration.
6. Grind the cornstarch biscuits in a food processor or blender until flour forms and set aside in a bowl. For a finer result, sift if desired.
7. Remove the butter from the buttercream (filling) from the refrigerator to use at room temperature.

PREPARATION:

COOKIE DOUGH – DUTCH CAKE:

1. Melt the butter in the microwave or on the stove and pour it little by little over the crumbled biscuits, stirring until a moist crumb forms (if the mixture is too dry, add more melted butter or a little water, if necessary).
2. Press this mixture against the bottom of the springform pan, leveling the dough to maintain the same thickness. Pierce with a fork.
3. Bake in a preheated oven at 180°C for 15-20 minutes, until the dough is dry and crunchy. Remove from the oven and leave to cool.
4. In the meantime, prepare the filling.

FILLING – DUTCH CAKE (PASTRY CREAM + BUTTER CREAM):

1. Beat the sugar, egg(s), cornstarch and vanilla in a mixer.
2. Heat the milk in a saucepan, flavor it with vanilla essence and, as soon as it starts to boil, remove it from the heat.
3. Gradually add the heated milk to the egg mixture, beating by hand or with a mixer until smooth.
4. Return the mixture to the same pan and place over medium heat, stirring constantly, until it thickens.
5. When it has thickened, turn off the heat, remove and beat with a wire whisk, so that it becomes very smooth. Or return it to the bowl of the food processor and beat again, until the bowl cools a bit.
6. Transfer the finished cream to a bowl, cover with cling film near the cream and set aside at room temperature so that it does not cool too much making handling more difficult. Ideally it should be warm, but if it gets too cold, beat it again until it becomes more pliable.
7. While it cools, beat the butter with the planetary mixer or electric whisk until it forms a light and fluffy cream.
8. Mix the beaten butter with the cold custard. The cream should be very smooth and without lumps.
9. Cover with cling film. Book.

ASSEMBLY – DUTCH CAKE:

1. Once the cake batter is cool, place a strip of acetate around the inside of the mold so the biscuits don’t stick to the mould. Secure well. If you prefer, or if you don’t have acetate, lightly grease the edge of the pan with a drizzle of oil,
2. Place a thin layer of cream on the base of the cake, just to secure the biscuits to the sides.
3. Arrange the cookies, chocolate side out, around the entire side of the baking sheet.
4. Add the rest of the cream, level and cover the pan with cling film.
5. Refrigerate/harden for 5 hours or overnight.

CHOCOLATE COVERING:

1. Heat the cream in a saucepan without letting it boil.
2. Add the chocolate to the heated cream, stir to combine, until all the chocolate has melted.
3. Add the corn glucose and butter to the ganache, mix well to combine. If necessary use the mixer to make it homogeneous.
4. Tap the bowl lightly on the work surface to remove bubbles and leave to cool outside the refrigerator.

TOPING – DUTCH CAKE:

1. When the chocolate icing is almost cold, remove the cake from the refrigerator.
2. Pour the topping into the center of the cake, leaving it to spread on its own, or moving the pan slightly to cover the entire surface.
3. Place the cake in the fridge for 15-30 minutes to firm up a bit.

DECORATION – DUTCH CAKE:

1. In the meantime, over a low heat, heat the cream with the white chocolate for decoration.
2. Remove from heat, stir well to combine.
3. Beat well with a wire whisk until smooth. Place it in a piping bag or plastic bag and refrigerate for 5-10 minutes to harden a bit.
4. Cut the top of the bag so that very thin strips come out. On top of the chocolate frosting, pipe white chocolate circles, starting in the center.
5. Then, with the help of a toothpick, make straight lines, from the center towards the edge and from the edge towards the centre, “pulling” the white chocolate.
6. Store the cake in the refrigerator until ready to serve.

FINALIZATION AND ASSEMBLY:

1. When serving, remove the Dutch cake model carefully.
2. Serve cold, sliced.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.