Thank you for the reply!
I’ll try to give it a go – appreciate your detailed answer.

Hello Ola,
Thank you for your comment. You could be right about the cakes being different. This cake batter has eggs in it and for it to stay dense not too much air should be beaten into it and because of the inhibiting of the rising of the batter, it should come out denser than normal cake batter too. For us it comes out more compact than ‘normal’ cake or muffin crumb, but maybe the mazarin recipe (we have not tried this)or another recipe comes closer to the store bought version (which of course contains no butter but palm oil, among many other ingredients a home baker would not normally use, so that makes it a bit of a challenge).

We hope you will find the right recipe and will come close to your perfect roze koek!

I followed this recipe but it didn’t turn out the way I thought it would. I expected the batter to turn out dense, much like a Swedish “mazarin”:
sv.wikipedia.org/wiki/..._(bakverk)

This turned more into a muffin batter and so I wonder, are there 2 different schools of doing this? When googling images of roze koek, I find some are more muffin-esque, like this recipe, while others are more dense.
The one I was hoping to recreate is Albert Heijn’s roze koek.

Thank you 🙏

Hello TLW,
We think it’s a very good idea to bake the cakes ahead and freeze and do the frosting on the day. We would however always recommend doing a trial run with a small batch to avoid disappointment on the day, because we can never fully judge the outcome of different ingredients and appliances and hands.

Hope it will be a great event!

Hello JG,
Very sorry to hear about your condition. We have never made a gluten free version of the cakes, it is not our field of expertise, but we would start with almond flour at least being part of it, maybe combined with a gluten free cake flour that is usually a combination of things like rice, tapioca and other flours to get a good result. We hope you will be able to taste a great pink cake soon!

Hi Hugo,
Thank you for your comment. You are very right of course. Egg is always the most challenging because of the container it comes in and the consistency and indeed they vary a lot in size. We have updated the recipe with the egg weight.

Happy baking,

Marieke

Compliments for awesome site.

Question or actually a comment; you keep ‘pushing’ for using metric system and that is very good in my opinion as well, but you mention like 3 eggs but not the size or the weight.
Egg weights can easily vary from 45 to 70 gram depending on size number.
So I would suggest in recipe eggs also in metric net weight.

Thank you.
Hugo

Thanks for your quick answer, bedankt!

Hi Edie,
Yes you are right and very right for pointing it out. Cake flour is a confusing term and can mean different things in different countries and can contain things like corn flour or maybe other ingredients or additives. You could use it for this recipe probably, but the main point is there should be no raising agent in the flour. In Holland cake flour (cakemeel) definitely contains baking powder.
So what we use for this recipe is fine white ‘patent’ flour and in the English version we should advice to use pastry flour or all purpose / plain flour as an equivalent.

Thank you and enjoy your baking in SF!

Because we consider baking to be an exact science and because measuring can lead to deviations of 10% or more we always advice to use scales and weigh ingredients to get good results with our recipes.
We do have a baking conversion page that you can consult for all the important ingredients:
www.weekendbakery.com/cooki...nversions/

Hello Patricia,
Yes you certainly can. We also have used Type 45 for this recipe and it is quite perfect for it.

Happy baking!

Marieke

Thanking you

patricia