Arretjes cake is a cold cake. The ingredients differ per region. However, the basis is usually the same. A arretjes cake often consists of biscuits, butter, sugar, cocoa and eggs.
History
The cake was invented by the Nederlandsche Oliefabrieken Calvé-Delft. At the time, Calvé had two types of fat: Delfia (coconut oil frying fat) and Delfrite (type of margarine). Cartoon character Arretje Nof was used as an advertisement for these products. Arretjescake was recipe number 100 of the promotional booklet. Both Delfia and Delfrite could be used with this recipe.
An arretjes cake usually consists of the following ingredients
- Wheat biscuits or tea biscuits (these are stacked or crumbled)
- Butter or margarine
- Sugar
- Eggs
- Cocoa, chocolate milk powder, vanilla, instant coffee, rum or other seasonings
- Sprinkles, flakes, chocolate or other decoration
Raw egg is used in most arrette cake recipes. However, it is also possible to make arrette cake without an egg. Below you will find some recipes.
Large arrette cake with eggs
Ingredients
- 400 grams of butter
- 200 grams of white caster sugar
- 10 tablespoons of cocoa powder
- 2 packs of maria cookies (2×200 grams)
- 4 eggs
Preparation method
- Melt the butter in a saucepan.
- Put the sugar, cocoa and eggs in a bowl and stir well.
- Then add the melted butter and stir it well again.
- Crumble the cookies and add this to the mix.
- Grease a cake tin with butter or put a piece of parchment paper in it. Then fill the cake tin with the mix.
- Let the cake stiffen in the refrigerator for at least 2 hours.
Little arrette cake
Ingredients
- ½ pack of maria cookies (100 grams)
- 100 grams of white caster sugar
- 100 grams of butter
- 25 grams of cocoa powder
- 1 packet of vanilla-flavored sugar
- 1 egg
Preparation method
- Break the biscuits into small pieces.
- Mix the cocoa, vanilla sugar and brown sugar together. Put this together with the butter in a pan and put it on a low heat.
- Cover the cake tin with plastic wrap.
- Beat the egg lightly.
- Stir the butter / sugar / cocoa mixture regularly. Remove the pan from the heat when the sugar has dissolved. Let this cool down for a while before whisking the egg through.
- Add the mixture to the crumbled cookies and fill the cake tin with it.
- Let the arrette cake set in the fridge for at least 12 hours.
Arretjes cake with wholemeal biscuits and chocolate (without eggs)
Ingredients
- 200 grams of butter
- 50 grams of dark chocolate
- 200 grams of brown sugar
- 60 grams of cocoa powder
- 200 grams of wholemeal biscuits
Preparation method
- Melt the butter and chocolate in a saucepan.
- Grease the cake tin with butter or place baking paper in it.
- Mix the melted butter with the brown sugar and cocoa powder.
- Break the cookies into pieces and add this to the mix.
- Spoon the mixture into the cake tin and press well.
- Let the arrette cake set in the fridge for at least 2 hours.
Arretjes cake without eggs
Ingredients:
- 150 grams of softened butter
- 200 grams of brown sugar
- 60 grams of cocoa powder
- 200 grams of maria cookies
Preparation method
- Cover the cake tin with aluminum foil.
- Melt the butter in a saucepan.
- Add the sugar and cocoa to the melted butter and stir until smooth.
- Pour a thin layer of mix into the cake tin. Place a layer of biscuits on top. Repeat this a few times and finish with a layer of mix.
- Let the arrette cake set for at least 12 hours.
A few tips
- Replace the cocoa powder with nesquik powder.
- Take the arrette cake out of the refrigerator an hour in advance, so that the cake is less hard.
