Dutch arretjescake recipe | recipe Fleurfoodie

Arretjes cake is a chocolate tea biscuit cake originated in The Netherlands. Arretjes cake is an old Dutch delicacy. My grandmother used to make it regularly for birthdays and holidays. Kids love this recipe. It is one of the most easy cakes to make, so you have to try this out! Arretjes cake is a no-bake cake, it only needs to stiffen in the refrigerator. Arretjes cake is a really old fashioned cake. It is a chocolate cake with little pieces of tea biscuits in it. Here in The Netherlands we use 'Maria biscuits' for in the arretjescake, that is comparable with 'Graham crackers'. It is an heavy cake. If you've never tried arretjescake before, you should definitely make this recipe. Read on for the recipe of this delicious and easy Dutch chocolate tea biscuit cake.

This recipe contains raw eggs, so be careful with pregnant women.

Arretjescake, dutch chocolate cake with Maria biscuits — Arretjescake

25 minutes | 4 hour waiting time

16 people

pie and cake

Kitchen supplies: cake pan, sieve, mixer, cling film, aluminum foil or baking paper.

INGREDIENTS

3 eggs
300 grams (1 3/4 cup) of white caster sugar
300 grams (1 1/4 cup) of unsalted butter
300 grams (3 cups) of Maria biscuits or another tea biscuit (Marie, Mcvities or Graham crackers).
8 tablespoons of cocoa

3 pieces of arretjescake with coffee and tea biscuits — Dutch arretjescake

INSTRUCTIONS

Put the 3 eggs with the 300 grams of white caster sugar in a bowl and mix with a mixer for about 2 minutes until frothy.
Sieve the 8 tablespoons of cocoa through the mixture and mix it together.
Melt 300 grams of unsalted butter in a pan over low heat. Little by little, add the melted butter to the mixture and mix it through.
Break the 300 grams of tea biscuits into small pieces. Crumble one half fine and the other part coarsely for a good mix. You can break the cookies by putting them in a plastic bag (or a tea towel) and then hitting them with a rolling pin. Spoon the biscuit crumbs into the mixture.
Line a rectangular cake tin with cling film, aluminum foil or baking paper, so that no batter touches the tin. Spoon the batter into the cake tin, press it well and leave it in the fridge overnight.