Mini Klappertart

Makes 15 mini cups

One of the most fancy dessert from Manado-North Sulawesi is ‘Klappertart’. The name sounds European to you??? Yes, this custard delicacy was influenced during the Dutch occupation since early 19 century. There are 2 layers in one cake. The bottom layer is custard with young coconut meat and the upper layer is egg white sprinkled with raisins and almond.

My family hardly buys this delicacy as we often receive it from my parents colleagues as present. Boy, it really can get very expensive because it is so popular to give it as a gift no matter what occasion it is. But the one that struck  my heart was Klappertaart bought in the Mercy Building in Manado. If you ever plan to visit Manado, I recommend you to go to that building as you can see the making of the dessert and other delicacy also.

Let me give you the good news. This very delicious dessert is very easy to make. You can bring the joy and happiness to you family by serving this as dessert after dinner. I have also posted it in also posted in Cooking with Nonna but change the name to Coconut Custard Pudding. If you don’t like coconut, you can change it with Amarena Cherries.

The Ingredients:
500 Ml (17 Oz)  fresh milk
125 Gr (1/2 Cup)   white sugar
25 Gr (5 Tsp) flour
25 Gr (5 Tsp) custard powder
25 Gr (5 Tsp) cornstarch
75 Gr (2.6 Oz) butter
4 egg yolks
1 Lb young coconut meat
1 tsp cinnamon powder
3 egg whites
2 tbs white sugar
2 tbs flour
1/3 cup of cut almond
1 cup raisins
1/2 tbs rum essence

How to prepare:
-dissolve sugar with 300 ml milk and cooked in low heat
-dissolve sifted flour, custard powder and cornstarch in the remaining 200 ml milk, pour into the boiling milk and keep stirring until it becomes creamy, turn off the heat
-melt butter in the microwave and pour little by little in the custard, keep stirring
-pour in the egg yolks one by one, keep stirring
-add the rum essence, keep stirring
-cut the coconut meat into long pieces, put into the custard while keep stirring
-preheat oven for 7 min
-pour the custard into the mini cups half full, bake it over medium heat for 10 min
-cool it
-with an electric mixer, mix the egg whites and sugar for 10 min until it has stiffened
-stop the mixer and siff the flour while stirring with a wooden spatula
-pour it on top of the cool custard and bake half done
-pour hot water into the raisins
-decorate the toppings with almond and raisins and bake until its done


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