| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cakes, German | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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