The family recipe: Healthier version of mothers-in-law monchoutaart’

Some recipes are already járen old and tastes perhaps precisely because of the nostalgia as well. asks her readers to special recipes from their family. This week tells Ronald Monsieurs (30) from Vlissingen over the monchoutaart of his mother-in-law.

Monsieurs’ mother-in-law Evelyn makes at parties regularly monchoutaart, the favorite cake of his wife Wendy. “I love cooking and baking and when we moved in together, I knew that I made the cake regularly for its wanted to make.”

Something healthier

That is because the cake is so nice and sweet, says Monsieurs. “And what’s also useful is that he need not be in the oven.”

Monsieurs gave their own twist to the recipe. “I beat the cake, not klopfix, as in a lot of recipes for monchoutaart be the case, but with gelatin. Therefore he is extra strong.”

Monsieurs has also tried to make the recipe slightly healthier. Instead of bastognekoeken used, for example, he tarwebiscuits for the bottom. He also has a small part of the butter for the soil is replaced by water. “That ensures at the same time that the bottom to my idea firmer.”

Wendy can’t choose which cake they like most. “She tastes both slightly different, but equally delicious,” she says.


  • 225 grams tarwebiscuits
  • 125 grams margarine
  • 250 milliliters of whipped cream
  • 3 gelatineblaadjes
  • 3 tablespoons hot water
  • 200 gr monchou
  • 150 grams of fine granulated sugar
  • 1 tin of kersenvlaaifruit 430 grams

Method of preparation

  • Lined the bottom of a baking tin of 24 centimetres, with baking paper
  • Crumble the biscuits as finely as possible
  • Melt the butter
  • Add the melted butter to the chocolate and mix it well
  • Divide the mixture below about the bottom of the baking tin and press with the convex side of a spoon, turn off the form now, a half hour in the fridge
  • Take a bowl and beat the cream until stiff. Take a bowl and mix in it the monchou together with the sugar
  • Mix the monchou now with the whipped cream and mix briefly on the lowest setting into a single whole
  • The gelatineblaadjes leave you for 2 minutes in cold water weeks. Then if you squeeze them very well. You lost them in 3 tablespoons of hot water so that no lumps arise. Then stir them through the filling
  • Remove the baking tin from the fridge and divide it monchoumengsel right about the soil
  • Let the pie 3 to 4 hours to harden in the fridge. When the cake is properly opgesteven, you can decorate the cake with vlaaifruit and serve
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