This traditional Dutch cake is so indulgent. Made with mascarpone, chocolate and a hint of vanilla, it is easy to buy ready-made in the Netherlands, but with our recipe you can easily make your own version at home, wherever you are in the world!
This goat's feet cake lies somewhere between a tiramisu and Charlotte Russe. It is decadent, creamy, and utterly delicious.
You can use different types of biscuits/cookies for the base, such as Maria biscuits, rich tea, or other plain biscuits. To make this goat's feet cake even more luxurious, we recommend using a chocolate biscuit/cookie, like chocolate digestives.
In the Netherlands, it is easy to buy ready-made bokkenpootjes, which gives Dutch home cooks an advantage because all of their biscuits will be the same size. You can buy bokkenpootjes via the Internet, if you don't live in the Netherlands, or you can make your own bokkenpootjes using our recipe. It is great fun, and the results are delicious!
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2023-10-20, this recipe is for 12 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-06
Grease a springform cake tin with butter and line the base with baking parchment, if desired. Crumble the digestive biscuits/cookies; this is easiest with a food processor, but you can also do it with a rolling pin.
Melt 100 grams of butter and mix it with the biscuit/cookie crumbs. Spread the biscuit mixture over the base of the springform tin, and press down firmly, making sure that the top is as flat as possible.
Beat the egg yolks with 75 grams of caster sugar until they become pale and fluffy. Add the mascarpone and mix until smooth. Do not overbeat as the mascarpone may liquefy.
Whisk 250 grams of double cream until it thickens (you're aiming for the thickness of yoghurt). Add the whipped cream to the mascarpone, along with 2 teaspoons of vanilla extract, and stir gently until fully combined.
Positions the goat's feet biscuits along the rim of the cake tin and cut the remaining biscuits into pieces.
Stir the biscuit pieces through the mascarpone mixture and spread it over the centre of the cake tin. Smooth the top and place the goat's feet cake in the refrigerator for at least 3 hours.
Melt 50 grams of dark chocolate in a bain-marie and put it in a (small) piping bag (if using). Pipe the chocolate over the top of the chilled cake, and let it harden before cutting and serving the bokkenpootjestaart. Enjoy!
Which type of chocolate is best for a bokkenpootjestaart?
You can decorate the top of the cake with ribbons of melted chocolate, using dark chocolate or milk chocolate for this. You can also use white chocolate, but it will not look as attractive and it will make the cake significantly sweeter.
Which biscuits/cookies are best to use for the base?
You can use different types of plain biscuits/cookies to make the base. Make sure that the cookies are dry (brittle) so that they will crumble well. Rich tea, Maria or digestive biscuits are all good choices.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 20.83 | ml | double cream | milk | 70.21 | 0.58 g | 0.58 g | 7.50 g | 4.17 g | 0.42 g | - | 7.29 mg | - | 15.63 mg | 2.08 mg | 19.79 mg | 12.50 mg | - | 0.04 mg | - | - | 0.21 mg | 0.19 mg | 0.07 mg | - | 0.02 mg | 0.01 mg | 0.04 µg | 0.63 µg | - | - | - |
| 0.33 | egg yolks | egg | 23.20 | - | - | 2.13 g | 0.53 g | 1.08 g | - | 3.33 mg | 0.48 mg | 9.33 mg | 0.67 mg | 9.33 mg | 39.33 mg | 0.02 mg | 0.25 mg | - | 3.67 µg | - | 0.33 mg | 0.04 mg | 0.02 mg | 0.03 mg | 0.20 mg | 0.13 µg | 10.67 µg | 0.17 mg | 0.05 µg | - | |
| 0.17 | teaspoon | vanilla extract | 2.88 | 0.76 g | 0.76 g | - | - | - | - | 0.09 mg | - | 0.11 mg | 0.03 mg | 1.48 mg | 0.06 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 4.17 | gram | of dark chocolate | soy | 21.38 | 2.04 g | 2.04 g | 1.38 g | 0.84 g | 0.22 g | 0.05 g | 0.83 mg | 0.13 mg | 2.71 mg | 4.17 mg | 16.67 mg | 12.08 mg | - | 0.08 mg | - | - | - | - | - | - | 0.01 mg | - | - | 0.29 µg | - | - | - |
| 8.33 | gram | of butter | milk | 61.25 | 0.06 g | 0.06 g | 6.88 g | 4.50 g | 0.06 g | - | 0.42 mg | 0.01 mg | 1.08 mg | 0.17 mg | 1.25 mg | 1.67 mg | - | 0.01 mg | - | - | - | 0.10 mg | 0.08 mg | - | - | - | - | - | - | - | - |
| 0.08 | pack | of chocolate digestive biscuits/cookies | egg, gluten | 91.22 | 16.90 g | 11.27 g | 1.63 g | 0.98 g | 1.84 g | 0.43 g | 65.00 mg | 0.39 mg | 6.72 mg | 4.33 mg | 32.50 mg | 32.50 mg | 0.02 mg | 0.09 mg | - | - | - | 0.02 mg | - | 0.01 mg | 0.01 mg | 0.01 mg | - | 2.17 µg | - | - | - |
| 0.17 | pack | of bokkenpootjes | egg, milk, nuts, soy, gluten | 160.33 | 21.67 g | 15.00 g | 7.67 g | 3.33 g | 2.33 g | 0.33 g | 50.00 mg | 0.33 mg | 13.33 mg | 6.67 mg | 33.33 mg | 30.00 mg | 0.03 mg | 0.17 mg | 1.67 µg | 2.67 µg | - | 0.03 mg | 13.33 mg | 0.01 mg | 0.03 mg | 0.02 mg | 0.07 µg | 5.00 µg | 0.40 mg | 0.67 µg | - |
| 41.67 | gram | mascarpone | milk | 170.00 | 1.75 g | 1.75 g | 17.50 g | 12.21 g | 2.08 g | - | 16.67 mg | 0.04 mg | 79.17 mg | 5.00 mg | 62.50 mg | 37.50 mg | - | 0.50 mg | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 6.25 | gram | of white caster sugar | 24.19 | 5.97 g | 5.97 g | - | - | - | - | 1.25 mg | 0.06 mg | - | - | 3.13 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 624.65 | 49.73 g | 37.43 g | 44.68 g | 26.56 g | 8.04 g | 0.81 g | 144.88 mg | 1.45 mg | 128.08 mg | 23.11 mg | 179.98 mg | 165.64 mg | 0.08 mg | 1.14 mg | 1.67 µg | 6.33 µg | 0.21 mg | 0.68 mg | 13.53 mg | 0.05 mg | 0.09 mg | 0.23 mg | 0.24 µg | 18.75 µg | 0.57 mg | 0.71 µg | - | ||||
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