Gastronomixs

Butter cake, cold method

You can add whatever flavour you wish to this general cold cake recipe.

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

Butter cake, cold method

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Ingredients

300

g

butter

300

g

fine sugar

15

g

lemon zest

1

 

vanilla pod, marrow only

5

g

salt

300

g

pasteurised egg

300

g

batter flour

Preparation method

  • Beat the butter in a planet mixer until creamy.                 
  • Add the sugar, lemon zest, vanilla marrow and salt and blend until fluffy.
  • Add the eggs, one at a time, and mix in carefully.
  • Next, fold in the sieved flour by hand.
  • Fill greased baking tins up to around three-quarters.
  • Bake the cake for approx. 60 minutes at 140°C.

Serving suggestions

  • For a nut cake, add 300g browned nuts.
  • For a fruitcake, add 300g brunoise-cut apples or confitted fruit.
  • This recipe also works well for cupcakes. In this case, substitute the batter flour with 200g flour and 200g self-rising flour. Bake the cupcakes at 180°C

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