Boffert with Mushrooms and Garlic Appelstroop Sauce

We know a savory cake sounds unusual but you’ll find each bite of this Boffert with Mushrooms and Garlic Appelstroop Sauce undeniably delicious. Boffert is a hearty, fluffy German yeast cake that we’re cooking in a bundt cake pan to make this recipe as simple as possible. What truly transforms this recipe, though, are the toppings. Sliced, rich, earthy sautéed mushrooms and a Garlic Appelstroop Sauce that blends umami savory notes with this traditional Dutch fruit syrup. This recipe is a great way for bakers to try their hand at making something savory.

To take your recipe to new heights, use our homemade Appelstroop recipe for the sauce.

- Advertisement -

flag icon folder icon

- Advertisement -

instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Boffert with Mushrooms and Garlic Appelstroop Sauce

---

• Author: Ingmar Niezen

Print Recipe

Description

A savory version of a traditional cake from the northern Netherlands.

---

Ingredients

Scale 1x2x3x

• 1 head of garlic
• 1 tbsp olive oil
• 4 tbsp Apple Pear Syrup (Appelstroop)
• 2 tbsp balsamic vinegar
• 4 thyme sprigs
• ½ tsp salt

For the cake:

• 14 oz self-rising flour
• 3 eggs
• 6 fl oz buttermilk
• 3.5 oz grated aged goat cheese
• 1 tsp mustard powder
• 1 tsp salt
• ½ oz dried mushrooms, rehydrated
• 2 oz melted butter, and some extra to grease the pan
• 2 oz breadcrumbs

Cook Mode Prevent your screen from going dark

---

Instructions

• Peel the garlic cloves and blanche them in boiling water.
• Chop the garlic. Heat the olive oil and sauté the garlic a few minutes.
• Add the Apple Pear Syrup. Keep stirring and let it caramelize.
• Deglaze with the vinegar and 3 ½ oz of water.
• Add the thyme and salt and let it simmer for 5 minutes.
• Preheat the oven to 400 degrees. Mix the flour, eggs, buttermilk, cheese, mustard powder, salt and the drained mushrooms in a large bowl.
• Use an electric mixer and mix it into a firm batter.
• Stir in the melted butter.
• Grease the Bundt cake pan and lid with some butter and cover with the breadcrumbs.
• Shake the pan so that all is covered with crumbs.
• Fill the form for 2/3 of the way up the pan with the batter, and cover with the lid.
• Fill a separate baking dish with 1 inch of boiling water.
• Place the Bundt pan in the baking dish and bake for 45 minutes in the preheated oven. If too much water has evaporated you might need to add more halfway through the baking process.
• Take the Bundt pan out, take lid off, and place a plate on top.
• Turn the cake upside down.
• Cut in slices and serve with the sauce.

Notes

Use a Bundt cake pan with a lid.

Recipes and Food Styling by Ingmar Niezen
Photography by Maarten van der Wal

Subscribe to TABLE Magazine’s print edition.