These lovely pink glazed cakes are well in time for Valentines day < 3 But delicious any time of the year.
A roze koek (“pink cake”) is a typical Dutch pastry. It consists of a small flat cake with a layer of pink icing.
You can change the colour by using different kinds of fruit for the icing, or by adding water/liqueur and a drop of food coloring.
Yields approx. 10 cakes
- 200gr soft butter
- 200gr sugar
- 200gr flour
- 4 eggs
- 1tsp vanilla extract
- zest of 1 lemon
- raspberry jam (filling, optional)
- 100g raspberries/cherries
- 300 g icing sugar
Preheat the oven to 175 ºC and grease 10 mini pie tins or ramekins. Whisk butter and sugar until light and fluffy, then add vanilla and zest and beat in the eggs one by one. Gently fold in the flour to keep the fluffiness in the batter. Scoop the batter into the tins using two tablespoons or an ice cream scoop. Use the back of a wet spoon to smooth out the batter.
This is optional, but results a nice sweet surprise inside: Add a teaspoon of raspberry jam in the center and cover with a bit more batter.
Bake for about 30 minutes until golden brown. Let the cakes cool completely.
Take a small saucepan and add the raspberries or cherries. Heat the fruit while stirring slowly, to turn it into a pulp, add a little water to make it more liquid. Press the pulp through a sieve to remove seeds and skins. Add two tablespoons of the smooth puree to the icing sugar to make thick icing or liquid fondant.
It should slowly running off the spoon so it’s pourable, but not too runny. Pierce one of the cakes with a fork and dip the upside into the fondant. Tap the edge of the bowl with the fork to remove excess fondant and scrape the side on the edge of the bowl. Repeat until all the cakes are covered in pink fondant!