Real ruehrkuchen (stirred cake)

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Recipe by: anisie

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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