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Ингредиенты
- 7 ounce Butter
- 1/3 c. Whole blanched almonds
- 3/4 c. Icing sugar, sifted
- 3/4 c. Caster sugar (granulated)
- 3 x Large eggs, separated
- 3/4 tsp Vanilla essence
- 1/4 tsp Almond essence
- 2 1/4 c. Plain flour
- 1 1/2 tsp Baking pwdr
- 1 pch Salt
- 3/4 c. Lowfat milk Extra icing sugar, to finish
Инструкции
- 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 that 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 which!! I hope you like it!!
- Preheat the oven to 180C/350F. Grease a 6-7 c. 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 mix.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add in the egg yolks one at a time, and beat till smooth. Stir in the vanilla and almond essences. Sift the flour, baking pwdr and salt three times and fold into the creamed mix alternately with the lowfat milk (the last addition should be flour).
- Whisk the egg whites till stiff, stir a spoonful into the cake mix and, when incorporated, mix in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hrs or possibly till the cake is cooked when tested with a skewer. Allow to stand for about 15 min before turning out. Allow the cake to cold 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 desired.
- Butter the cake tin/bundt tin and sprinkle with the flaked almonds. Put in the refrigerator to set while preparing the cake mix. Carefully spoon half the cake mix into the tin/mould. Sprinkle the grated chocolate over the mix in the tin (it shouldn't go near the edges). Spoon in the remaining cake mix and bake for 1 1/2 hrs or possibly till cooked when tested with a skewer. Cold as above and sprinkle with icing sugar before serving.
- (Personally I would increase the amount of chocolate....)
- VARIATION: 1 ounce butter, 1/3 c. flaked almonds, 1 quantity Butterkuchen mix, 3 Tbsp. grated bittersweet chocolate, icing sugar to finish
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 154 | 50% |
| Total Fat 17.62g | 22% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 338mg | 14% |
| Potassium 118mg | 3% |
| Total Carbs 32.03g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.99g | 3% |
| Protein 6.68g | 11% |
