ROZE KOEK (PINK CAKE)
 

• 250 gram unsalted butter, diced at room temp
• 250 gram white sugar or superfine sugar
• zest from 1 lemon, preferably organic
• 1 teaspoon vanilla bean paste
• 5 large egg yolks, at room temp
• 250 gram all-purpose flour, sifted
• 1 ts baking powder
• 5 large egg whites
• a pinch of cream of tartar, or a few drops of lemon juice
• 50 gram white sugar or superfine sugar

Raspberry  Icing
 

• 250 to 300 gram powdered sugar, sifted
• 3 to 4 teaspoon raspberry juice from about 10 to 15 fresh raspberries
• 2 teaspoon freshly pressed lemon juice
• 2 teaspoons light corn syrup or glucose, optional 

Direction for the Roze Koek & pink Cake

• For all the step by step, pictures scroll to  → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
   
• Preheat the oven to 170C°/ 350F°.
   
• Grease two 12-cup muffin pan. Dust each cup with flour and tap out any excess, or use 15 large silicone cupcake molds and place the molds into a deep baking pan, or use round silicone molds.
   
• In a medium bowl sift together the all-purpose flour and baking powder give it a quick whisk and set aside for now.
   
• In the bowl of a stand mixer fitted the paddle attachment, beat the diced butter,  sugar, lemon zest, and vanilla bean paste on high speed until light and fluffy, this takes about 5 minutes.
   
• Scrape down the sides and bottom of the bowl.
   
• For this recipe, you´ll need 5 large eggs, separate the yolks from the egg whites. Set the egg whites aside for later.
   
• Add the egg yolks into the mixing bowl, one at a time, beating well after each addition, about 30 seconds each. Scrape down the sides of the bowl.
   
• Sift in the flour mixture and with the paddle attachment mix until just combined about 30 seconds, scrape down the sides of the bowl, transfer the mixture to a large bowl and set aside for now.
   
• Make the meringue: Wash and dry the mixer bowl and return to the mixer, wipe the inside of the mixing bowl, as well as the whisk attachment with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put the egg whites in the mixer bowl, add a pinch of cream of tartar or a few drops of lemon juice and whip on medium-high speed until bubbles start to form 2-3 minutes.
   
• With the mixer on low, slowly add the 50 gram of sugar and mix until the meringue is shiny and holds medium peaks, about 5 minutes.
   
• Using a spatula, scoop one quarter into the egg yolk/flour mixture, and gently fold them together until fully combined this will lighten the yolk mixture so it doesn't deflate the rest of the meringue when you fold it in.
   
• Add the remaining meringue and gently fold until fully incorporated. 
   
• Divide the cake batter evenly between the prepared muffin cups or silicone molds about half full.
   
•  Cover the cupcake pan or your deep baking pan with a metal baking sheet, this part is important if you want flat cakes the baking sheet will prevent the batter from rising too quickly, and the cakes will have an even surface.
   
• Bake the cakes in the middle of the oven for 10 minutes, After 10 minutes, remove the baking sheet and bake for 7 to 12 minutes more or until the cakes are light golden brown and a toothpick inserted in the center of the cakes comes out clean.
   
• Allow the cakes to cool on a wire rack, then remove the silicone liner and cool completely before adding the glaze.

Direction for the Raspberry Icing

• Place the fresh raspberries into a fine sieve, with the back of a spoon squeeze out as much of the juice as you can and discard the seeds. 
   
• Sift the powdered sugar into a small bowl.
   
• Whisk in just enough raspberry juice and lemon juice, a little at a time to form a smooth thick glaze. Don't add too much raspberry juice and lemon juice in the beginning, is often just a matter of a few extra drops to get the consistency just right. If using light corn syrup or glucose which gives body and shine to the glaze add it in and whisk together to combine.
   
• Cover with plastic wrap until ready to use.
   
• Make sure your cakes are completely cooled, scoop about 1 tablespoon of Raspberry Icing on top of each mini cake, it might drip off on the side as mine did. or dip the tops of each cake in the icing.
   
• Just before the icing sets, add a cute little sour cherry on top, this is optional a typical Roze Koek & Dutch Cake does not have any decoration on top, that said it is delicious and makes the mini cakes looks cute.
   
• Serve immediately or store covered at room temp for up to 7 days.