A few years ago, eierkoeken - egg cakes - were part of a fad diet in the Netherlands. The cross between a cookie and a cake gained a figure friendly image because they are virtually fat free. People started eating these carb-rich cakes by the dozen, not realising that they were still on the highway to diabetes. Even though my version of the eierkoek is still a sugary treat I used wholemeal spelt flour just to make them a little more nutricious. Come to think of it, perhaps I should consider renaming my blog Speltify your Life since I hardly ever use wheat flour anymore!
To me, eierkoeken are a childhood favourite, much like puddingbroodjes: soft white buns filled with pastry cream. I used to eat a cream bun once a year, as my birthday lunch. Today I felt like combining these two classics and created these delectable soft tacos.
This is my take on a traditional recipe by Dutch patissier Cees Holtkamp and it yields about 15 large eierkoeken. Preheat the oven at 210 degrees Celsius. Combine 100 g of spelt flour, 100 g of wholemeal spelt flour, and 50 g of cornflour.
In a separate bowl, whisk 2 eggs, 1 egg yolk, 200 g of sugar, a tablespoon of vanilla sugar, a pinch of salt, and the zest of a half a lemon until light yellow. Dissolve 1 Tsp of Hirschhornsalz or ammonium (if this is hard to get by, substitute with baking soda and omit the salt) in 100 g buttermilk (or milk with the juice of half a lemon) and mix it into the egg mixture.
Sift the flour mixture over the liquid ingredients and fold it in with a spatula until just combined. Grease a baking tray with butter and dust with flour. Using a tablespoon, place heaps of the batter onto the tray, making sure to leave enough room between the cakes as they will spread enormously! You will need to reuse the same tray multiple times so keep some flour at hand. Place the batter in the fridge until you bake the next batch.
Bake the cakes for 6-8 minutes and leave them to cool before dusting them with icing sugar. You can choose to mix in some cornflour as well to reduce the inevitable stickiness.
I filled the eierkoeken with swiss cream (two parts pastry cream with one part whipped cream folded in) and red fruits. Unfilled, the cakes will keep for a few days.