Boterkoek (Dutch Butter Cake)

Instructions

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

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

3- Add the flour and salt and knead by hand until you have a smooth dough.

4- Divide into two pieces.

5- 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.

6- Flatten with your fingers and a spoon.

7- Using a teaspoon, sprinkle dollops of dulce de leche over the base.

8- Sprinkle with the chopped chocolate and cover with the second half of the pastry.

9- 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.

10- Bake in the oven for about 30 minutes or until golden brown.

11- It will be wobbly.

12- That's because butter cake only firms up when it cools.

13- Cut into small pieces when it has cooled completely! Notes Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days.

14- Freeze for up to three months.