Some recipes are already járen old and tastes perhaps precisely because of the nostalgia as well. NU.nl 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.”
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