300 grams of dark or (sheep) milk chocolate from De Texelse Chocolaterie
125 grams of butter
Pinch of salt
100 grams of syrup
400 grams of dried cranberries from Landgoed de Bonte Belevenis
200 grams of Maria biscuit
100 grams of walnuts from Jaap Dros (stall on the Hallerweg)
Real holly leaves (for garnish)
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.
This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel. In the new book 'LekkerWads' by Annette and Lodewijk Dros you can read more about Texel's hedgehog slice. The book will be published in the spring of 2021.
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