This is something really Dutch, we eat it, most of the time, at Christmas and Easter.
Ingredients: 100 grams raisins, 175g currants, 4 tablespoons lukewarm water 1 teaspoon rum flavor, 450 gram white bread mix, 2 sachets vanilla sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cookie spices, 150 ml lukewarm milk, 125 ml lukewarm water, 25 grams butter, 300 grams almond paste, 1 egg yolk, melted butter, icing sugar ,
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Ingredients: 15 eggs, 500 grams butter, 400 grams caster sugar, 2 sachets vanilla sugar, 350 grams flour, 1 teaspoon salt, 9 teaspoons cinnamon, 4 teaspoons anise powder 3 teaspoons ground cloves, 3 teaspoons nutmeg, 3 teaspoons cardamom,
Ingredients: 115 grams butter, 115 grams brown sugar, 1 egg, 1 sachet vanilla sugar, 175 grams flour, pinch of salt, 1 tablespoon cocoa powder, 1 1/2 tablespoon hot water, 75 grams dark chocolate,
Number of cookies: 15
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Ingredients: 500 grams pancake flour, 1 sachet yeast, 500 ml buttermilk 500 ml sparkling water, 4 eggs, 1 sachet vanilla sugar,
Mix 500 grams pancake flour with 1 sachet yeast, 500 ml buttermilk, 500 ml sparkling water, 4 eggs and 1 sachet vanilla sugar until fluffy batter. Let it rise for about half an hour. Bake with this batter lovely pancakes. Enjoy!
Ingredients: 250 ml cream, vanilla, chocolate cake, strawberries, chocolate balls,
Beat 250 ml cream with some vanilla sugar lobed. Divide into 3 dessert glasses a slice of chocolate cake. Then add a layer of whipped cream in the glass, a layer with 2 chopped strawberries. Then a layer of whipped cream, chocolate cake layer and a layer of chopped strawberries. Finish with a layer of whipped cream. Decorate with small chocolate balls. Put the glasses in the fridge to cool. Enjoy!
Carrot Cake
Ingredients: 3 eggs, 275 grams sugar, 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger, salt, 150 ml sunflower oil, 450 grams grated carrot,
Preheat the oven to 175 degrees. Mix 3 eggs with 275 grams sugar until fluffy, light whole. Add 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger and a little salt. Mix to a batter. Add 150 ml of sunflower oil and 450 grams grated carrot. Stir the batter well. Grease a springform of 24 centimeters diameter. Sprinkle with breadcrumbs. Fill the springform with the batter. Place the springform about 1 hour in the preheated oven. Check with a skewer if cake is cooked. The skewer should come out clean. Release the carrot cake. Cool well before you cover it with cream cheese lime icing.
Cream Cheese Lime Frosting
Ingredients: 75 grams soft butter, 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar, zest of 1 lime,
Mix 75 grams soft butter 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar and zest of 1 lime together until a smooth creamy mass. Brush the top and side of the carrot cake. Enjoy!
Ingredients: 175 grams macadamia nuts, 125 grams butter, 250 grams white chocolate, 4 eggs, pinch of salt, 350 grams sugar, 8 grams vanilla sugar, 300 grams flour,
Preheat the oven to 170 degrees. Grease a brownie baking tin with butter and line the baking tin with parchment paper. Chop coarsely 175 grams macadamia nuts. Melt 125 grams butter with 250 grams of white chocolate au bain marie. Let it cool slightly. Beat 4 eggs with a pinch of salt until fluffy. Add 350 grams sugar and 8 grams vanilla sugar. Beat until creamy. Fold in the melted chocolate through. Fold in 300 grams flour and fold gently until you have a good batter. Fold in the chopped macadamia nuts at last. Spoon the batter into the brownie baking tin. Place the brownie baking tin about 35 minutes in the preheated oven. Let the brownies cool and cut it into cubes. The white brownies may still be creamy inside. Enjoy!