Dutch pink cakes a.k.a. roze koeken

Name: Dutch pink cakes a.k.a. roze koeken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: dutch
Ingredients: 200 gram all-purpose flour; 200 gram sugar; 200 gram butter; 4 eggs; handful of raspberries (fresh or frozen); about 200 gram powdered sugar

Ever had this pink Dutch mini cake? Recipe for 8 "roze koeken" or Dutch pink cakes, ready in 40 minutes.

40 minutes

8 persons

Snacks

Recipe dutch pink cakes a.k.a. roze koeken

Made by Véronique

Published at 2016-01-07, this recipe is for 8 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: 2024-07-31

Let's get started

Preparation time

10 minutes

Time cooking

30 minutes

Total time

40 minutes

Preparation – 10 minutes

Pre heat the oven to 165 degrees celsius or 330 degrees fahrenheit. Use butter to coat the tart forms with the silicone kitchen brush. The easiest and delicious cake recipe ever, cause the ratio for the ingredients are equal!

All you have to do is mix butter and sugar until you've reached a smooth and creamy mixture. One by one, addthe eggs and keep on mixing. For the last step, you'll sift in the flour.

You now have easily made a smooth cake batter.

Finishing the Dutch pink cakes – 30 minutes

You can divide the batter into tart forms using a spoon or piping-bag without a nozzle. Fill the forms halfway with the batter. Bake the tiny cakes for about 15 minutes, depending on your oven. They should be golden brown.

Let them cool off for about 10 minutes before removing them from the art forms. Let the cakes cool off completely before giving them their pretty pink colour. Now for the pink frosting.

All you have to do is use a fine sieve and a spoon to press the raspberries through, so all you'll end up with is a smooth raspberry 'puree'. Now addthe powdered sugar little by little and mix with a whisk until you've reached a smooth but kind of thick frosting.

Use a fork to dip the cakes into the frosting to get it beautifully pink on just one side of the cake. All you have to do now is wait half an hour for the frosting to dry, enjoy!