Ruehrkuchen (stirred cake)
Yield: 6 Servings
Ingredients:
- 250 g Butter (1 cup plus 2 Tbsp)
- 250 g Sugar (1 cup plus 2 Tbsp) Lemon
- 3 To 4 eggs A bit of rum Salt
- 500 g Flour (4 1/2 cups less 1 -Tbsp)
- 1 pk Baking powder*
- 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Buttercream:
- 1 pk Vanilla powder**
- 100 g Sugar (1/2 cup less 1 Tbsp)
- 1/2 l Milk (2 cups plus 2 Tbsp)
Instructions:
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
