Bonket (Dutch Almond Pastry)

Ingredients :
Crust :

• 3/4 cup butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1/2 teaspoon salt

Almond Layer :

• 1/2 cup sugar
• 1 teaspoon almond flavoring
• 3/4 cup pure almond paste, cut into very small pieces
• 1 pinch salt
• 2 tablespoons butter, melted
• 1/2 cup pecans or walnuts, chopped (or more if desired)

Topping :

• 1/4 cup powdered sugar
• 1 pinch salt
• Water, to thin

Directions :

1. CRUST : Cream butter and sugar; stir in egg and vanilla. Add flour and salt. Press into 9x13" pan.
2. ALMOND LAYER: Beat eggs with sugar; add butter, almond paste and flavoring. Mix until as smooth as possible. (Almond paste is difficult to break down.) Pour over bottom layer. Sprinkle with chopped nuts. Bake about 25 minutes at 325 until firm and slightly browned.
3. TOPPING : Sift sugar and mix in salt. Add just enough water to thin to a pourable consistency. Drizzle topping over bonket while still hot. Cool completely before cutting into squares.
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Dutch Vandermint Torte With Vandermint Coffee Frosting

Ingredients :

CAKE :

• 3/4 cup butter, 180 ml
• 1 7/8 cups brown sugar, 470 ml
• 3 eggs, well beaten
• 1/2 cup boiling water, 125 ml
• 1/4 cup mint chocolate liqueur, vandermint 60 ml
• 3 ounces bittersweet chocolate, 80 g
• 2 1/4 cups pastry flour, 560 ml
• 1 1/2 teaspoons baking soda, 8 ml
• 3/4 teaspoon baking powder, 4 ml
• 3/4 teaspoon salt
• 3/4 cup buttermilk, 180 ml

MOCHA FILLING :

• 1 cup butter, at room temperature
• 4 1/2 tablespoons confectioners' sugar or icing sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur)

VANDERMINT COFFEE FROSTING :

• 1/3 cup light cream, 80 ml
• 1 cup granulated sugar, 250 ml
• 1 ounce bittersweet chocolate, 30g
• 1 tablespoon mint chocolate liqueur, vandermint 15 ml
• 1/2 teaspoon instant coffee, 3 ml
• 1 tablespoon hot water, 15 ml
• 2 tablespoons butter, 30 ml

Directions :

1. CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
2. Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
3. Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
4. Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
5. FOR THE FILLING: Beat the butter with the confectioners’ sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
6. VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
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