Dutch Cobbler’s Cake (Schoenlapperstaart) – a delicious Dutch treat made with apples, raisins and the warm spices of cinnamon, ginger and cloves.
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.
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.
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!
Adapted from Dutch Cooking Today.
This recipe is featured at:
Let’s Get Real Friday Link Party