Dutch Cobbler’s Cake

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Dutch Cobbler’s Cake (Schoenlapperstaart) – a delicious Dutch treat made with apples, raisins and the warm spices of cinnamon, ginger and cloves.

Dutch Cobbler's Cake

Schoenlapperstaart

I came across this recipe for Cobbler’s Cake in a cookbook that my husband’s sister had given me. It’s called Dutch Cooking Today. The cake sounded really good and I had to make it. After eating a piece, I would say it’s more like a bread pudding than a cake, but either way it is delicious.

My husband, who was born and raised in The Netherlands, had actually never heard of a Cobbler’s Cake before. He did some online research and discovered many recipes for Cobbler’s Cake, or Schoenlapperstaart, as it is called in Dutch.


Dutch Cobbler's Cake

Made with Dutch Rusks

One of the main ingredients for this cake is a packet of rusks. The recipe didn’t specify what size packet. When I asked my husband what that meant, he knew immediately. Rusks in Holland are called beschuit, and apparently they only come in one size. Rusks, or beschuit, are a type of biscuit or crisp bread that have been baked twice.

I haven’t come across Dutch rusks here in Massachusetts, but will be on the lookout. My husband regularly orders Dutch cheese from Vander Veen’s an online retailer of Dutch products. So, he ordered a couple of packages of Bolletje Rusks so I could try them and make this cake. You could substitute another type of twice baked biscuit, such as Zweibeck, or you could substitute Panko breadcrumbs.

Dutch Cobbler's Cake

This Dutch Cobbler’s Cake is delicious, I really love all the spices in it. I’d say it has the flavor of an apple spice cake with the texture of a bread pudding. It is wonderful served with whipped cream and/or ice cream. I also like it warm and served in a bowl with milk for breakfast.

Have you heard of rusks before, have you baked with them? Are they available where you are? Please let me know in the comments below!

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Dutch Cobbler’s Cake

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Dutch Cobbler’s Cake

Dutch Cobbler’s Cake – a yummy treat with apples, raisins and the warm spices of cinnamon, ginger and cloves.

Ingredients

  • 2 lbs (1 kg) tart apples (about 4-5 apples, I use Granny Smith)
  • ¼ cup (50 g / 2 oz) water (plus more if needed)
  • 3 eggs, separated
  • ¼ cup (50 g / 2 oz) butter
  • 1 cup (100 g / 3 ½ oz) sugar
  • 1 (4.4 oz / 125 gram) package of Dutch rusks (see Notes)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 pinch ground cloves
  • ½ cup (125 g / 4 oz) raisins
  • powdered sugar (optional)

Instructions

  1. Preheat oven to 375°F (175°C). Lightly grease a 9-inch (22 cm) cake pan.
  2. Peel, core and slice apples. Cook in a saucepan along with ¼ cup (50 g / 2 oz) of water on medium heat until apples form a thick puree, adding more water as needed, about 30 minutes.
  3. In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks, set aside.
  4. In another large bowl, beat egg yolks, butter and sugar.
  5. Crumble rusks. Add crumbled rusks, apple puree, cinnamon, ginger, cloves and raisins. Mix to combine.
  6. Gently fold in the egg whites into the egg yolk rusk mixture.
  7. Spoon batter into greased cake pan. Bake in preheated oven for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
  8. Cool pan on wire rack for 5 minutes. Remove cake from pan, place on rack and cool completely.
  9. Dust cake with powdered sugar, if desired, and serve.

Notes

This cake is delicious served with whipped cream and/or ice cream. Also wonderful warm and served in a bowl with milk.

Dutch rusks or beschuit are a type of biscuit or crisp bread that have been baked twice. I used Bolletje brand. You could substitute another type of twice baked biscuit, such as Zweibeck. You could also substitute Panko breadcrumbs (use about 1 1/3 cups).

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http://joylovefood.com/dutch-cobblers-cake/

Adapted from Dutch Cooking Today.
 
Dutch Cobbler’s Cake (Schoenlapperstaart) – a delicious Dutch treat made with apples, raisins and the warm spices of cinnamon, ginger and cloves.

This recipe is featured at:
Let’s Get Real Friday Link Party

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40 comments

  4. Nicky @ Little Family Adventure says:

    My mother is Dutch and I grew up eating rusks. So I know exactly what you mean. I’ve been able to find them sometimes at World Market. I just ordered from Vander Veen for Sinterklaas too. Small world. I haven’t had this tart but will try it next week and let me mom try it. Thanks for sharing this with us at Let’s Get Real Friday. You are one of my featured bloggers this week. I hope you’ll join us again at http://www.littlefamilyadventure.com

    Reply
    • Joy
      Joy says:

      Hi Nicky, I’m so happy to hear this and excited to be featured at you fantastic link party! I hope you enjoy the cake, please let me know how it turns out. I love Dutch food and always have so many delicious treats when we visit The Netherlands and love trying to recreate them here at home. Thank goodness for Vander Veen’s 🙂
      Joy recently posted…Pumpkin Turkey GoulashMy Profile

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    • Joy
      Joy says:

      Thanks Hadia! Rusks are crisp breads similar to Zweibeck. Rusks are twice baked, as is biscotti, but are not the same thing. I hadn’t seen rusks here in the US before, my husband knew about them because he is Dutch and they are popular in Holland. So he ordered some from an online specialty shop. Thanks for the pin!
      Joy recently posted…What’d You Do This Weekend? #2My Profile

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  10. Sue Lau says:

    Interesting about the Dutch rusks! I’ve never used them before but after reading your recipe I think I am going to have to hunt some down! Thanks for sharing.

    Reply
  11. Abigail says:

    Oh this delicious cake reminded me of the town I used to reside – Holland, MI. It’s Tulip Time there now and there are many yummy Dutch treats being sold. This cake looks so scrumptious! Pinned. 🙂
    Abigail recently posted…Easy Chorizo Fried RiceMy Profile

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  16. Lavender says:

    @ Joy This looks really tastefull… made Schoenlapperstaart before but don’t have the recipe anymore… only bummer that there are no Dutch measurements… can you tell me the Dutch measures pls…

    TYVM 🙂

    Reply

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