Spekkoek

Beat the butter and both sugars with the mixer creamy. Beat the egg yolks one by one. Beat the egg whites stiffly in a fat-free bowl and fold them lightly through the butter mixture.

Fold the flour with a pinch of salt through it. Divide the batter into two parts and mix the spices by half.

Heat the oven grill. Line the bottom of the baking tin with baking paper. Spoon 3 tablespoons of brown batter into the mold and spread with the convex side of a spoon into a layer of about 3 mm thick. Put the mold about 15 cm under the grill and let the layer cook for 3-4 minutes.

Remove from the oven and spread a layer of white batter over the light layer. Put again for 3 minutes under the grill. Prick vesicles that may arise before you make the next layer.

Repeat until all the batter is finished and finish with a brown layer. Turn off the oven and leave in the open oven for about 10 minutes. Allow the spekkoek to cool for about 1 hour outside the oven.