"It is not something you would have with coffee..."

Teleurgestelde uitvaartondernemer geluiden.

You can't get more Dutch than roombotercake. It's a kringverjaardag classic. And we absolutely have it with coffee, not with a meal. It's nice with sweetened whipped cream. Traditionally it's eaten at funerals as well.

And we do eat rozijnenbollen without anything on it.

Happy Sinterklaas evening to all Dutch and Belgian viewers

Roomboter cake is absolutely 100% eaten with a cup of coffee, or tea, or a soda, we don't eat that as a lunch thing.

You know you've integrated into dutch culture when you refer to it as a 'magnetron' instead of a microwave :D

That roombotercake is an old-fashioned staple (church, funerals, old-people homes). Any caterer will have tons of them. And they DO make an excellent foundation for cream and strawberries.

Do a cheese tier list. Komijnekaas, gatenkaas, oude kaas, jonge kaas, belegen, mosterdkaas, brandnetel kaas etc

Calling the microwave the 'magnetron' tells me your assimilation is coming along nicely lol.
(A magnetron is the microwave emitter in a microwave oven, and the Dutch name for a microwave)

Take the roomboter cake, put on some whip cream and decorate with sweets: sprinkles, m&M's or whatever you like. That is broke parents children's birthday party

Roombotercake with a big load of whipped creme next to a bakkie koffie

There are soooo many other things to get at the baker, like speculaas (pop), kletskoppen, jan-hagel, bokkepootjes, mergpijpen, krakelingen (look similar but taste totally different than pretzels),  etc, etc, etc.

"Koffie broodje" is called that because it's serverd NEXT TO the coffee, much like tea cakes (= British) are called that because that are saved with the tea

You forgot Puddingbroodje and the Moorkop. And we usually eat the Tompouce by taking of the top with the whipped cream and eat it. Then we eat the bottom part with the creamy layer. So you won't make a big mess.

Yay, saucijzenbroodje on top! You are now officially Dutch!  
I have been buying saucijzenbroodjes from van der Sterre (formerly Spiering, but only old people still know that name) for something like 40 years now, and what amazes me is how they keep a consistent taste.  But, like I said, whenever you get to Amsterdam, try the saucijzenbroodjes from Holtkamp Patisserie at Vijzelgracht. They are scrum-diddely-umptious. They are made with veal (most filling is made with pork and beef, the more expensive ones are sometimes Angus beef)  and the pastry is even more flakey then from van der Sterre. Mr. Holtkamp always says: if a saucijzenbroodje doesn't flake, it's no good.

In Zeeland you MUST try the bolus.

Tip for eating tompouce: don't flip the top, but take it off and put it on the bottom. Your teeth won't squash the filling and you can get a full bite without destroying the thing!

roomboter cake: something you get as standard at a funeral. Thin slices and lots of tears 🤣

16:33 "- only if you show me your tompoucy". I did NOT see what you did there 😂

Als een zuinige Nederlander had ik vantevoren de grote items doormidden gesneden en dan misschien nog ieder een kwart, want er was zoveel te proeven. En dan zijn de overgebleven restanten nog later goed te eten. Zelf vind ik cake heerlijk. De citroencake is kekker fris.

Appelbeignets are my favorite new years eve treat, and that's an accomplishment given how delicious the appelflappen and oliebollen are from my local baker!
Roombotercake is something you have during coffee/tea time, typically with some whipped cream on top and a fruit of choice (strawberries?) added. I am sure it has merits on its own too, but that's how I've always experienced it.

An interesting sequel of this video would probably be to try very local specialties, preferably those that bear their cities/towns name. (Mostly remembering this one because I lived near Weesp in my childhood and had my mind blown later on that weespermoppen weren't coincidentally named after where I was staying.) It might be trucky to do with freshly baked goods, so maybe there's some sort of 'supermarket-sold' middle-ground that can be reached? Alternatively, there are apparently a lot of authentic dutch recipes for cookies called 'moppen' (goudse, dalfse, weesper, etc) and maybe focused just on those might be interesting? I haven't had most of those myself so I have no clue how that would turn out!, but it might make for a fairer comparison... although you'd probably need more products to compare as a whole for a video.


How about you visit your local candy store (jamin or whatever) and get a few of every product in the 'fill your own bag' selection? It might be a bit of a pain to label / name them, but I am sure your foreigner viewers might be curious what sort of classic candy staples rule the earth in these parts!