Cravings for this typical Dutch treat? We're not really sure how to define it (is it a cake, a cookie or a pastry?), but what we do know is that it's delicious!
- Cake tin
- 100 g plant butter some extra to grease the cake tin
- 150 g sugar
- 200 g selfraising flour
- 1 tsp baking powder
- 200 ml soy milk
- 30 g plant butter
- 60 ml soy milk
- 55 g powderd sugar some extra to prevent the marzipan from sticking
- lemon juice
- 3 g custard powder
- 100 ml soy milk
- 5 g sugar
- strawberry jam
- 400 g marzipan
- 50 g chocolate
- Preheat the oven to 180 degrees Celcius. Mix all the ingredients for the cake. Put the batter in a greased baking tin (you can also use baking paper). Put in the oven for 30 minutes. Let it cool down.
- Mix the custard powder, 100 ml soy milk and sugar in a saucpan. Once it boils, turn off the heat.
- Mix the ingredients for the buttercream frosting.
- Dust your workplace with powdered sugar, to prevent the marzipan from sticking. Roll out the marzipan.
- Cut the cake in six slices (these slices will turn into the 'mergpijpjes'). Cut off the crust of each 'mergpijpje' and cut each 'mergijpje' in two parts (lengthwise).
- Cover one part of the 'mergpijpje' with the buttercream frosting, and cover the other part of the 'mergpijpje' with jam. Then, place both parts back together (the frosting and jam sides together). Cover the top of the 'mergpijpje' with some custard.
- Now the fun work starts! Cut the marzipan in a size that's just a bit bigger than the 'mergpijpjes'. Put the 'mergpijpje' on the unrolled marzipan, a bit away from the edges. Wrap the 'mergpijpjes' in marzipan. Your 'mergpijpjes' are almost ready!
- Melt the chocolate and place in a bowl. Dip the ends of the 'mergpijpjes' in the chocolate, and place them on a plate. Place the plate in the fridge until the chocolate has hardened. Enjoy!
This recipe was developed for the spring 2022 edition of VEGAN Magazine by the Nederlandse Vereniging voor Veganisme (Dutch association for veganism).