MonChou cake with kruidnoten, served on a white plate

MonChou Cake with Kruidnoten

Let’s continue with the Sinterklaas recipes, since last Saturday he arrived in the country. It really is Sinterklaas season now. Sinterklaas is the perfect time to prepare a cake, so here’s a MonChou cake with kruidnoten. It’s a no bake cake with cream cheese. So if you have leftover kruidnoten this is a way to use them.

MonChou cake with kruidnoten, served on a white plate
MonChou cake with kruidnoten

MonChou is a brand of cream cheese here in the Netherlands. You can swap it with your own favorite brand of cream cheese. The recipe is from Brenda Kookt. The crust is made with kruidnoten and butter. The filling requires MonChou, (whipped) cream, vanilla sugar, stabilizer, white castor sugar, chocolate truffle kruidnoten and chocolate kruidnoten. You’ll need extra chocolate truffle kruidnoten and chocolate kruidnoten to top the cake with.

Other Sinterklaas recipes on the blog are Kruidnoten Tiramisu: Alcohol Free and Chocolate Kruidnoten with Cranberries and Hazelnuts.

Review

I used 1 package of stabilizer instead of 2 for the whipped cream. The cake had to rest longer in the fridge than the 3 hours stated in the recipe.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

MonChou Cake with Kruidnoten

MonChou cake with kruidnoten, served on a white plate
MonChou cake with kruidnoten

Allergies: gluten, wheat, dairy, sugar.

Ingredients

250 grams kruidnoten

120 grams butter

200 grams MonChou

500ml (heavy) cream

1 package of whipped cream stabilizer

90 grams chocolate kruidnoten

100 grams white castor sugar

1 package of vanilla sugar

90 grams chocolate truffle kruidnoten

Instructions

Place baking paper on the bottom of your spring tin (26cmø/10 inches). Chop 60 grams of each kind of chocolate kruidnoten.

Melt the butter on the stove. Grind the kruidnoten in a food processor. Add the ground kruidnoten to the melted butter. Mix well, till al the crumbs are coated in butter.

Pour the kruidnoten mixture in the spring tin. Press into the tin with the back of a spoon until firm and evenly divided. Place the spring tin in the fridge. So that the crust can get firm.

Whip the cream with the stabilizer until stiff in a bowl.

In another bowl whisk the MonChou with the castor sugar and vanilla sugar until fluffy and well mixed.

Shortly mix the whipped cream with the MonChou mixture. Add the 120 grams of chopped chocolate kruidnoten to the filling. Pour the filling on top of the crust. Flatten the top.

Place the cake in the fridge. Let it rest for a whole night.

Top the cake with the remaining chocolate and chocolate truffle kruidnoten.

Serve and enjoy!

Notes:

  • Recipe source is the website Brenda Kookt.
  • Enough for 10 to 12 pieces.
  • You can substitute MonChou with any brand of cream cheese.
  • You can only use chocolate kruidnoten instead of two different kinds of chocolate kruidnoten.   
Ingredients, seen from above, placed on the kitchen counter
Ingredients
Melting butter, in a pan
Melting butter
The kruidnoten in the food processor
The kruidnoten in the food processor
Ground kruidnoten, still in the food processor
Ground kruidnoten
Mixing the butter and kruidnoten, in a pan
Mixing the butter and kruidnoten
The crust, in the bottom of the spring tin
The crust
Making whipped cream, in a white bowl, with the beaters still in it
Making whipped cream
All the ingredients for the MonChou mixture in a white bowl
All the ingredients for the MonChou mixture
Mixing the cream cheese mixture with the whipped cream, in a white bowl A spoon is in it
Mixing the cream cheese mixture with the whipped cream
Adding the chopped chocolate kruidnoten in a white bowl
Adding the chopped chocolate kruidnoten
The cake before placing it in the fridge, in a spring tin
The cake before placing it in the fridge
MonChou cake with kruidnoten, served on a white plate
MonChou cake with kruidnoten

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