[1][2] The yeast-based bread contains dried fruits, raisins and currants, lemon and orange zest, water, milk, butter, sugar, vanilla and cinnamon.

A more luxurious variety may include chopped walnuts, almonds, or hazelnuts.

The dough, after resting, is filled with an almond paste (amandelspijs) log[4] which is placed in the middle of the cake.

The dough is folded over the almond paste lengthways and gently pinched to seal it.

When ready, the cake is dusted with icing sugar before being served in thick slices, spread with butter.