Ingredients with Measurements:
- 500g unsalted butter, softened
- 500g granulated sugar
- 12 large eggs, separated
- 500g all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground cardamom
- 2 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
- 200g white chocolate, chopped
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, cinnamon, nutmeg, cardamom, and cloves. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
4. In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter until well combined.
5. Divide the batter into two equal portions. Add the vanilla extract to one portion and mix well.
6. Melt the white chocolate in a double boiler or microwave. Add the melted chocolate and shredded coconut to the other portion of the batter and mix well.
7. Spread a thin layer of the vanilla batter on the bottom of the prepared pan. Then, spread a thin layer of the chocolate-coconut batter on top. Repeat the process, alternating the vanilla and chocolate-coconut batter until all the batter is used up.
8. Bake the spekkoek for 1 hour or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before removing it. Serve the spekkoek with white chocolate and coconut at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 670
Fat: 43g
Carbohydrates: 63g
Protein: 9g
Sodium: 240mg
Sugar: 41g
Substitutions for ingredients:
- You can use dark chocolate instead of white chocolate.
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use coconut oil instead of butter for a vegan version.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the chocolate-coconut batter for extra crunch.
- You can sprinkle shredded coconut on top of the cake before baking for a decorative touch.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Beating the egg whites until stiff peaks form is important for a light and fluffy spekkoek.
- Allow the cake to cool completely before removing it from the pan to prevent it from breaking.
Storage instructions:
Store the spekkoek in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the spekkoek, place it in a preheated oven at 350°F (180°C) for 10 minutes.
Presentation ideas:
Serve the spekkoek on a cake stand and dust it with powdered sugar for a classic look.
Garnishes:
Garnish the spekkoek with fresh berries, such as raspberries or strawberries, for a pop of color.
Pairings:
Serve the spekkoek with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
The spekkoek is a rich and decadent dessert on its own, but you can serve it with a scoop of vanilla ice cream for an extra indulgence.
Troubleshooting advice:
- If the spekkoek is too dry, try adding a tablespoon of milk to the batter.
- If the spekkoek is too dense, try beating the egg whites for a longer time until they form stiff peaks.
Food safety advice:
Make sure to use fresh eggs and wash your hands and utensils thoroughly before handling the ingredients to prevent contamination.
Food history:
Spekkoek, also known as lapis legit, is a layered cake that originated in Indonesia during the Dutch colonial period. It is traditionally made with spices such as cinnamon, nutmeg, and cloves, and is a popular dessert during holidays and celebrations.
Flavor profiles:
The spekkoek with white chocolate and coconut has a rich and buttery flavor with hints of warm spices and a sweet, nutty finish.
Serving suggestions:
Serve the spekkoek with white chocolate and coconut as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Dutch
Taste: Rich, Sweet, Creamy, Coconutty, Chocolatey