Texelse Arretjescake en likeur VVV Texel fotograaf Annette van Ruitenburg

Recipe: Texel hedgehog slice

Fancy a chocolate treat? With this recipe you can make a delicious hedgehog slice and without it! A festive cake with Texel walnuts, cranberries and (sheep) milk chocolate.

Requirements for approx. 8 slices


Line the cake tin with plastic wrap or baking paper. Heat the chocolate, butter, syrup and salt au bain-marie. Make sure the pan does not touch the boiling water. Heat the ingredients for 2 to 3 minutes, until the chocolate has melted.

Add the biscuit cookies, 375 grams of the cranberries and 50 grams of the walnuts. Then mix everything well with a spatula. Make sure the nuts and cookies are completely covered with chocolate. Then transfer this mixture to the cake tin, smooth it and sprinkle the rest of the nuts on top.

Let the cake cool down and then put it covered with plastic in the fridge for a few more hours.

Finally, you can garnish the hedgehog slice as a Christmas pastry with holly leaves and the leftover cranberries, holly is not edible! Serving tip: drink a glass of Landgoed de Bonte Belevenis cranberry liqueur with the cake.

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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