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Frysian cake
180°C
20 min
75 pieces
Ingredients
Ingredients oranjekoek dough:
2.500 gr
Butter
2.500 gr
White caster sugar
800 gr
Whole egg
800 gr
Candied diced orange peel
5.000 gr
Flour
50 gr
Baking powder
Ingredients filling:
2.500 gr
Damco almond paste
250 gr
Water paste must be easly spreadable
Ingredients pink fondant:
1.000 gr
Fondant, softened
InstructionsPrintDownload PDF
Instructions for the oranjekoek dough:
- Mix the butter with the caster sugar, then add the egg and Candied diced orange peel.
- Sieve the Baking powder and mix with the flour.
- Add this to the rest of the ingredients and mix into a homogeneous dough.
- Cool the dough thoroughly for 24 hours before processing.
Construction of oranjekoek:
- Roll out the dough for the bottom layer to a thickness of approx. 4 mm and line a 60 x 80 cm baking tray with it.
- Apply the softened almond paste in a thin layer (approx. 3.5 mm) and spread evenly over the bottom layer.
- Roll out the top layer to approx. 3.5 mm, place it on the layer of almond paste and bake.
- Lightly colour the fondant as desired with Arlico red carmine and apply in a thin layer to the cooled cake.
- Cut the cake into pieces of approx. 7 x 7 cm and finish with whipped cream and fresh fruit.
Tip: For a longer shelf life, the cake can also be finished with butter cream.
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