Dutch Buttercake Recipe
Dutch Buttercake recipe: a dessert with the intense aroma of butter and sugar, lightly browned on the outside and densely textured on the inside. In this recipe, we quickly mix the ingredients and bake in a single mold; By following the how-to steps, you can achieve the consistency with controlled cooking without cracking.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Prepare the oven and mold
Remove the oven Heat to 180°C. Grease a small cake tin; If you want, you can put baking paper on the base so that the cake comes out easily.
Mix the dry ingredients
Mix flour, baking powder and salt in a bowl. If there are lumps, sieving them will make your job easier.
Beat the butter and sugar
Beat room temperature butter and granulated sugar for 2-3 minutes until it becomes light in color and creamy. Try not to whisk for too long; Do not let the dough rise too much.
Assemble the dough
Add the dry mixture and mix briefly on low speed. Gather it together one last time with a spatula; It will be a dense dough, this is normal.
Spread into the mold and bake
Put the dough into the mold and smooth the top with a spatula. Cook for 10 minutes; When the top turns slightly brown, take it out of the oven. The toothpick may not come out completely dry because its texture will be dense and moist.
Rest and slice
Let it rest in the mold for 10 minutes, then take it out and let it cool. It will be sliced more smoothly when it cools completely.