Ruehrkuchen (Stirred Cake)
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 p...
Ingredients
- 250g butter (1 cup plus 2 tbsp)
- 250g sugar (1 cup plus 2 tbsp)
- 1/8l milk (1/2 cup plus 1/2 tbsp)
- 100g sugar (1/2 cup less 1 tbsp)
- 1/2l milk (2 cups plus 2 tbsp)
Directions
- 1
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
- 2
Stir in pudding, a spoonful at a time
- 3
Cut cake twice [horizontally]
- 4
Fill with the buttercream, and also spread buttercream on top
- 5
Note: Baking powder - and for that matter, vanilla sugar - is sold in small packages in Germany
- 6
The average cake uses one package
- 7
K.B.)) ((**Note: Probably a package of pudding mix, as the later instructions refer to pudding
- 8
K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo