| 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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