I work in ...


Content is being adapted
based on your type of business.


Make the Klapertaart

  • Fresh Milk 1300.0 g
  • Sugar 200.0 g
  • Vanilla Powder 1.0 tbsp
  • Milk Powder 200.0 g
  • Maizena 100.0 g
  • Medium Protein Flour 100.0 g
  • Cake Margarine 100.0 g
  • Buttery Margarine 100.0 g
  • Yolks (stir roughly) 10.0 pc

Bake the Klapertaart

  • Young coconut (scraped) 600.0 g
  • Raisins (rum soaked) 75.0 g
  • Walnuts 150.0 g
  • Cream of tartar 1.0 tbsp
  • Sugar 100.0 g
  • Vanilla Powder 0.5 tbsp
  • Maizena 25.0 g
  • Coffee 1.0 tbsp
  • 14 Mini Cups @ 125 Cc Or Pyrex The Size Of 20x20x5 Cm
  • Egg White 190.0 g
  • Cinnamon Powder 1.0 tbsp
  1. Make the Klapertaart

    • Boil milk, sugar and vanilla powder until they’re slightly bubbled up, meanwhile stir milk powder, Maizena, flour and potato evenly before mixing the two. Keep the mixture in heat until they’re boiled up.
    • Turn off the heat, pour margarine and stir them evenly until it warms up. And then stir it with yolks evenly.
  2. Bake the Klapertaart

    • Place some of the mixture on the cups/pyrex and sprinkle them with young coconut and raisins, then layer them with the rest of the dough. Sprinkle the top areas with more young coconut and raisins.
    • Bake them for 40 minutes on 160° C temperature and then pour eggs, cream of tartar, sugar, vanilla powder, Maizena, walnut, raisins, and cinnamon powder and coffee on top of them.
    • Bake them again on top-level oven until they turned brownish.