7 oz Butter
1/3 c Whole blanched almonds
3/4 c Icing sugar; sifted
3/4 c Caster sugar (granulated)
3 Eggs; separated
3/4 ts Vanilla essence
1/4 ts Almond essence
2 1/4 c Plain flour
1 1/2 ts Baking powder
1 pn Salt
3/4 c Milk
Extra icing sugar; to finish
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: Sun, 27 Feb 94 23:20:40 +1100
Yasmine Sanderson sent a note asking about a recipe for a German
butterkuchen… a butterkuchen is just a buttercake…any German plain
bundt cake made with a generous amount of butter is a butterkuchen. I have
a recipe of this type which is very rich and buttery and is simple to make.
I got the recipe from an old book by an Australian cookery writer called
Margaret Fulton…but the recipe is very authentic despite that!! I hope
you like it!!
Preheat the oven to 180C/350F. Grease a 6-7 cup fluted ring cake mould
with 30g/1oz butter, putting large dabs in the creases of the mould and
embedding an almond in each dab. Put in the refrigerator to set while
preparing the mixture.
Cream the remaining butter well. Gradually beat in the sugars, beating
well between each addition. Add the egg yolks one at a time, and beat until
smooth. Stir in the vanilla and almond essences. Sift the flour, baking
powder and salt three times and fold into the creamed mixture alternately
with the milk (the last addition should be flour).
Whisk the egg whites until stiff, stir a spoonful into the cake mixture
and, when incorporated, fold in the remaining whites carefully and lightly
using a large metal spoon.
Pour into the prepared tin and bake for about 1 1/2 hours or until the cake
is cooked when tested with a skewer. Allow to stand for about 15 minutes
before turning out. Allow the cake to cool completely before dusting with
sifted icing sugar. Cut this rich cake into thin slices to serve.
You can even bake this in a deep 18cm/7inch cake tin if you like.
Butter the cake tin/bundt tin and sprinkle with the flaked almonds. Put in
the refrigerator to set while preparing the cake mixture. Carefully spoon
half the cake mixture into the tin/mould. Sprinkle the grated chocolate
over the mixture in the tin (it should not go near the edges). Spoon in the
remaining cake mixture and bake for 1 1/2 hours or until cooked when tested
with a skewer. Cool as above and sprinkle with icing sugar before serving.
(Personally I would increase the amount of chocolate….)
VARIATION: 1 oz butter, 1/3 cup flaked almonds, 1 quantity Butterkuchen
mixture, 3 tablespoons grated bittersweet chocolate, icing sugar to finish
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings