Holandské řezy (Dutch Slices)
A popular Czech cake featuring a moist chocolate sponge base, a creamy vanilla custard filling, and a glossy chocolate glaze. It's a beloved treat for celebrations and everyday enjoyment.
🧂 Ingredients
- 250 g All-purpose flour
- 200 g Granulated sugar
- 30 g Cocoa powder
- 1 tsp Baking powder
- 4 large Eggs
- 100 ml Vegetable oil
- 100 ml Milk
- 1 tsp Vanilla extract
- 500 ml Milk(for custard)
- 40 g Cornstarch(for custard)
- 2 large Egg yolks(for custard)
- 100 g Granulated sugar(for custard)
- 50 g Butter(softened, for custard)
- 150 g Dark chocolate(for glaze)
- 50 g Butter(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 25x35 cm (10x14 inch) baking pan.
💡 Tip: Lining the pan with parchment paper can make removal easier. - 2
For the sponge base: In a large bowl, whisk together flour, sugar, cocoa powder, and baking powder.
- 3
In a separate bowl, whisk together eggs, oil, milk, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
💡 Tip: The cake should spring back lightly when touched. - 6
Let the cake cool completely in the pan on a wire rack.
- 7
For the custard filling: In a saucepan, whisk together milk, cornstarch, egg yolks, and sugar until smooth.
- 8
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the softened butter and vanilla extract until smooth.
💡 Tip: Continuous stirring is key to prevent lumps and scorching. - 9
Spread the warm custard evenly over the cooled chocolate sponge base.
- 10
For the chocolate glaze: Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie), or in the microwave in short intervals, stirring until smooth.
- 11
Pour the glaze over the custard layer and spread evenly. Let the glaze set at room temperature or in the refrigerator.
- 12
Cut the cake into rectangular slices and serve.
💡 Tip: For cleaner cuts, use a sharp knife dipped in hot water.
💡 Pro Tips
- ✓Ensure the chocolate sponge is completely cool before adding the custard.
- ✓Stir the custard constantly to achieve a smooth, lump-free texture.
- ✓Use good quality dark chocolate for the glaze for the best flavor.
🔄 Variations
- Add a layer of whipped cream on top of the custard before the glaze.
- Sprinkle chopped nuts or chocolate shavings over the glaze before it sets.
- Use a different flavor extract, like almond, in the custard.