How To Make Dutch Arretjescake Recipe 

This recipe Dutch Arretjescake is making so easy and needs just 5 ingredients. This Dutch Arretjescake is a no-bake chocolate tea biscuit cake. Every person can afford this recipe because this recipe ingredients are so cheap, and some of them are present in your kitchen the goodness of this recipe is that not need more time you need almost 15 minutes, l like quick recipes.

 I tried this cake for the first time when I was in my friend’s home his mother gave us a Dutch Arretjescake with tea, and since then it become my favorite cake. When making my home reminded me of my childhood days.

Now in our home-making birthday parties, family functions, or holidays. If you do not hear the name Dutch Arretjescake then don’t worry I tell you everything about the cake, it’s a heavy sweet chocolate cake with small pieces of biscuits. 

If you never tried homemade Dutch Arretjescake before, you should try this at once. To get ready I am sharing the recipe for Dutch Arretjescake to the insist of some clients. enjoy other dutch cakes recipe in my site .

Dutch Arretjescake Recipe

Indulge in the simplicity of Dutch Arretjescake—a quick-fix delight blending cocoa, butter, and tea biscuits into a rich, chilled treat. Perfect for any occasion, it's a nostalgic favorite that requires just 15 minutes of prep and a few hours of chilling to enjoy its irresistible charm.

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Prep Time 20 minutes mins

4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings 3 peopel

Calories 290 kcal

Equipment

• Large Bowl 
• Cake baking tin 
• Loaf pain 
• Hand mixing (stand mixer)

Ingredients

  

• 4 large fresh eggs
• 422 grams of butter melted
• 390 Grams of caster white, brownsugar,
• 400 Grams Marie biscuits other biscuits
• 145 Grams 6 large spoon cacao powder

Instructions

 

• Take one large bowl, add eggs and sugar mix together with a mixer for up to 2 to 3 minutes until mixed properly.
• After that add cocoa powder and mix with mixer for about 3o to 40 seconds.
• Take a pan over medium heat. Pour the melted butter and egg mixture and mix it for about 30 to 40 seconds.
• Put the small pieces of biscuits then mix with a hand mixer until mixed smoothly.
• Select a tin that accommodates the cake size, place the mixture into it, and smooth the top surface. Allow it to cool for a bit. In the meantime, mix the biscuits. Once the mixture has cooled slightly, incorporate the mixed biscuits. Afterward, drizzle chocolate over the top and refrigerate for a minimum of 4 hours.
• Whenever I make my cake, I make it at night before going to bed and refrigerate it overnight. I wake up in the morning and eat. And the result is much better.

Notes

you can change easily raw eggs with half a banana if you do not want to use raw eggs. First of all, mash the banana half well until mashed properly then you can use it as an egg substitute, carefully just use half banana. You have another choice you can 5 to 6 tablespoons of vanilla custard.

RATING 4.7 (92)

Dutch Arretjescake Taste

I understand that it’s not easy to describe the taste of Dutch Arretjescake if you’ve never tasted it before. Arretjescake is a bit difficult to understand but it’s a sweet chocolate cake with a little piece of tea biscuit. The reason it is called a cake is because it is shaped like a cake and is made inside a loaf pan.

How long does the cake need to freeze?

This cake is so easy to make and can be made in 15 to 20 minutes, but it takes a long time to refrigerate for cooling. It needs to be frozen for at least 4 to 5 hours for best taste. You must make it once and savor it at home.

What is Dutch arretjescake?

Arretjescake is a Dutch no-bake chocolate cake enjoyed with tea. This treat is highly popular in the Netherlands and is famous for its simple 5 ingredients cake. The recipe in which mixing eggs, biscuit crumbs, butter, sugar, and cocoa powder to create a delicious and easy-to-make chocolate cake.

Ingredient list

Here is the list of ingredients you will need for the recipe:

• Eggs. you can change easily raw eggs with half a banana if you do not want to use raw eggs. First of all, mash the banana half well until mashed properly then you can use it as an egg substitute, carefully just use half banana. You have another choice you can 5 to 6 tablespoons of vanilla custard.
• Sugar. You can choose the sweetness level to your delight, adding sugar just right.
• Butter.  It’s best to use melted butter because it’s no baked cake, but if you want to use it as it is, you can add it anyway.
• Maria biscuits. The original recipe of a Dutch Arretjescake with maria biscuits. Maria biscuits same as tea biscuits. If you don’t like the taste of maria biscuits then you can replace them with another type of biscuits.
• Cocoa powder. I use cocoa powder in this recipe because this powder gives the Arretjescake a chocolate taste. In some recipes use melted chocolate it’s not good for cake because it is too heavy i suggest you just cocoa powder.

Kitchen Equipment

• Large bowl(for mixing)
• Loaf pain(for baking) 
• Hand mixing (stand mixer)
• Parchment paper
• Saucepan
• Cutting board (for cake cutting)

Arretjescake history

Cakes without chocolate started in the 19th century but cakes with chocolate started in the 20th century. Artjeskeek was first made in the Netherlands and the recipe originated there. History recounts a 1920s tale, a recipe unveiled, where chocolate was blended to birth a chocolate cake, setting taste buds sail.

FAQS 

Can I make a healthier version of this refrigerator cake?

If a daily nibble’s your way, it’s okay, but a daily big cake, health may betray. I advise against this sweet display, for well-being’s sake, find another array.

I don’t want to eat raw eggs

If you want to make this cake without raw eggs you can make it with half of banana. First of all, mash the banana half well until mashed properly then you can use it as an egg substitute, carefully just use half banana. You have another choice you can 5 to 6 tablespoons of vanilla custard.

Tips

• Select a tin, spacious in size, matching the cake you fantasize about. Pour the mixture on one side with grace, leaving room on the other, in the baking space.
• Select a tin, spacious in size, matching the cake you fantasize about. Pour the mixture on one side with grace, leaving room on the other, in the baking space.
• Craft this cake five to six hours before delight, for optimal taste, refrigerate it tight.