Shopping list
300 grams Zeeland flour
115 grams caster sugar
115 grams caster sugar
7 grams baking powder
a pinch of salt
210 grams butter, room temperature
1/2 free-range organic egg, beaten
gingerbread nuts, sprinkles, chocolate
The almond paste is waiting in the fridge, the pastry cream is ready too, now all that's left to do is bake and fill the Sinterklaas slof, then the festivities can begin! The little monsters prefer the candy on the cake to the actual cake, so we're cutting tiny pieces for them. It's also a hearty treat with the almond paste, pastry cream, and whipped cream filling ;)) It's good it's Pakjesavond only once a year!
How to finish the Sinterklaas slof
Sift the flour with salt into a bowl.
Sift in bothe sugars and baking powder.
Stir the mixture briefly until combined.
Add the softened butter to the bowl.
Also mix in the egg.
Knead the dough briefly by hand.
Cover the dough and place in the fridge for 1 hour.
Preheat the oven to 180°C
Grease the baking ring with butter and place paper on the baking tray.
Roll the dough on a baking mat sprinkled with flour.
Roll the dough out large enough to fit into the baking ring.
Press out the dough upward, along the edges.
Press the almond paste onto the bottom of the ring, leaving 1 cm open all around
Bake the slof for 40 minutes until light golden.
Let the slof cool on the baking tray
Then an a wire rack until completely cooled.
Spoon the pastry cream into a piping bag and pipe the Saint Nicolas slof until filled
Pipe whipped cream on top and push in the gingerbread nuts.
Decorate the Saint Nicolas slof with candy and chocolates and serve.
Happy Sinterklaas evening, have lots of fun!