Roze Koek

Roze Koek (Dutch Pink Cake)

Roze Koek is a classic Dutch treat from the Amsterdam region: a soft, dome-shaped sponge topped with a thin layer of bright pink fondant. This home version uses a simple génoise-style batter baked in muffin tins, finished with the iconic glossy pink icing.

Prep

20 min

Cook

18 min

Total

38 min

Serves

12

Difficulty

Easy

Recipe ingredients

• •120 g (1 cup) all-purpose flour, plain flour
• •4 whole (4 large) eggs, room temperature
• •120 g (⅔ cup) caster sugar, fine granulated
• •1 tsp vanilla extract
• •30 g (2 tbsp) unsalted butter, melted and slightly cooled
• •1 tbsp whole milk
• •30 g (2 tbsp) apricot jam, warmed and strained; traditional glue for the fondant
• •300 g (10½ oz) ready-to-roll fondant, icing sugar fondant
• •1 tsp pink food coloring, neon/bubblegum pink; gel preferred
• •1 tsp lemon juice, or clear vanilla, for thinning fondant

Steps

1. 1 Preheat the oven to 180°C (350°F). Grease and flour a 12-cup muffin tin, or line with paper cases.
2. 2 In a large bowl, whisk the eggs and caster sugar with an electric mixer on high speed for about 5 minutes, until very pale, thick, and tripled in volume. The ribbon stage should be reached: when the beaters are lifted, the batter falls in a thick ribbon that holds briefly on the surface.
3. 3 Sift the flour over the batter in three additions, folding gently with a large spatula after each addition. Do not stir — fold from the bottom up to keep the air in.
4. 4 Drizzle the melted butter and milk along the edge of the bowl, then fold gently just until incorporated.
5. 5 Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Tap the tin on the counter to release any large air bubbles.
6. 6 Bake for 16–18 minutes, until the tops are golden and a skewer inserted in the center comes out clean. The internal crumb should read 95–98°C (203–208°F) on an instant-read thermometer.
7. 7 Cool the cakes in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Trim the domed tops flat with a serrated knife so each cake has a level surface.
8. 8 Knead the fondant with the pink food coloring until the color is even and vivid. Roll it out on a surface dusted with icing sugar to about 3 mm (⅛ inch) thick.
9. 9 Brush the flat top of each cooled cake with a thin layer of warmed, strained apricot jam.
10. 10 Cut rounds of pink fondant slightly larger than each cake top, drape over the jam-coated surface, and smooth down the sides. Trim excess fondant at the base.
11. 11 Optional: brush the fondant with a little diluted lemon juice or clear vanilla for the signature glossy sheen. Allow the icing to set for 30 minutes before serving.