Ruehrkuchen (stirred cake)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Butter (1 cup plus 2 Tbsp) |
| 250 | grams | Sugar (1 cup plus 2 Tbsp) |
| Lemon | ||
| 3 | To 4 eggs | |
| A bit of rum | ||
| Salt | ||
| 500 | grams | Flour (4 1/2 cups less 1 Tbsp) |
| 1 | pack | Baking powder* |
| ⅛ | litre | Milk (1/2 cup plus 1/2 Tbsp) |
| Buttercream: | ||
| 1 | pack | Vanilla powder** |
| 100 | grams | Sugar (1/2 cup less 1 Tbsp) |
| ½ | litre | Milk (2 cups plus 2 Tbsp) |
Directions
Cream the butter. Stir in pudding, a spoonful at a time. Cut cake twice [horizontally]. Fill with the buttercream, and also spread buttercream on top.
((*Note: Baking powder - and for that matter, vanilla sugar - is sold in small packages in Germany. The average cake uses one package. K.B.))
((**Note: Probably a package of pudding mix, as the later instructions refer to pudding. K.B.))
Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92