Discover The German’s Best Kept Secret!
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I am so excited to make this german-inspired cake. It’s easy to make and your house will be filled with the sweet aroma of deliciousness. I left my window open one time when I made this cake and my neighbor Sally came over with a hungry look in her eyes. I knew she was seeking out a slice of my freshly baked cake. I love sharing food with my tribe so I gave her a few squares once it was cooled and sent her on her way. Later, sally came back looking for more cake! Seriously? LOL
Check out what some fans had to say when they tried out this cake:
“This cake was wonderful. Just as I remembered it growing up. So easy. It didn’t last long at our house. Planning to make another one tonight for breakfast tomorrow. Thanks for bringing this long time favorite back.”
This sure does bring back memories from childhood! Make this for your next pot-luck, church gathering, or anytime company is expected! I can’t wait to make my first batch!
Ingredients
some butter for the baking tray
250 g heavy cream
4 eggs
200 g butter
1 Package baking powder (.5oz)
2 packages Dr. Oetker Vanilla sugar (.32oz each)
4 tbsp milk
200 g sliced Blue Diamond almonds
1 pinch Morton salt
400 g Gold Medal flour
500 g Domino sugar
Instructions:
Preheat oven to 350 F.
Grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.
Mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
Add eggs, sieved flour, 75 g soft butter, 1 vanilla sugar and baking powder, mix well.
Spread the dough on the baking tray and bake for about 12-15 min.
Melt remaining butter, add remaining sugar, milk and almonds, mix well.
Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.
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Quick Tip: Make an extra and freeze it, for a quick dessert when the need arises!
Thanks to My Best German Recipes for this authentic ethnic dessert idea!
94 Comments
What does the g stand for. Need easier directions.
Grams
Here is a handy little conversion tool that’ll help you get the correct measurements.
http://www.convert-me.com/en/convert/cooking/
Thanks, I really appreciate the very handy and easy to use chart you were suggested.
What a kind gesture, Eileen…thanks!
Thanks for the conversion table, saved me looking it up! 😉
Grams is a measure of weight. It’s much more accurate than using cup or spoon measurements. Pastry chefs use weight measurements.
You can google the conversion. Try asking for gms to cup equivalents.
I’m not a pastry chef, just a simple home cook. Cup and spoon measurements have worked very well for me for 64 years.
RUDE and unnecessary comment from you!
Please reflect on who’s comment was more rude, yours or Carla’s.
Ewlene,
Just go to this site and it will give you conversion of metric to cups and teaspoons and such.
This recipe is made from using gram weights. http://www.jsward.com/cooking/conversion.shtml
Grams
G=gram 1oz=30gram
G = grams
Since this originated as a European recipe, the measurements are European as well
Grams. 250 grams= 1cup
Grams. My grandmother had a scale sent to her from my Aunt. They use grams and pounds when baking.
g means grams
1 gram = 0.035273962oz
Google “grams conversation” for automatic conversation
Grams you will have to convert should be a chart on line.
The g stands for grams. You will have to look up a conversion from metric to US measurements.
do you also have the American measurements of ingredients?
what is vanilla sugar and what should we use in USA ?
I believe vanilla sugar is made by keeping a split vanilla bean inside your regular sugar canister… The sugar takes on a vanilla flavor, but is otherwise unchanged. I don’t know the proportion of how many beans to how much sugar. You can probably Google it.
Vanilla sugar is a vanilla infused sugar sold in small packages in Europe. I would use simply vanilla extract common in the USA. The package measures 10 grams=0.352 oz. If you want you can add that quantity of sugar, plus 1/2 tsp vanilla. (I love vanilla, wouldn’t mind adding 1 tsp. Hope this helps. Chef Sheila, http://www.lapalate.com
Vanilla Extract does not taste anything like vanilla sugar. It has alcohol in it. You will not get the same results
If you mix with the sugar and bake it the alcohol evaporates and just the vanilla flavor remains. I have not tried what I just said but it makes sense to me. Have you tried adding vanilla to sugar and baking it?
You say alcohol like it’s a bad thing – lol.
NEXT RECIPE
Vanilla Sugar
Email
Recipe courtesy of
Alton Brown
TOTAL TIME
5 min
PREP 5 min
YIELD 2 cups LEVEL EASY
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar
Directions
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
You can buy vanilla sugar in the spice sections of your grocery store in the USA, but it is much cheaper to just buy a bean, split it open stick it in a mason jar and pour in sugar. Takes about 3 days to make heaven.
Where can vanilla beans be purchased Louise?
We make our own vanilla sugar. My family prefers it to the sugar. We take 3 vanilla beans split and scraped and add to 5 lbs of granulated sugar put it in a food saver canister. We then remove air with our food savor. We let set for about a week then its ready to go. Its the best.
Vanilla beans should be in the baking section of the supermarket. They come in a jar and look something like a cinnamon stick.
It is sold in a little packet marked Dr. Oetker Vanilla Sugar. You’ll find it in the baking aisle. They also sell it in the U.S. Otherwise if there is a European Deli in your area they sell it. It is not vanilla infused sugar and all the other things mentioned above. Hope you can find it!
Doris, It is vanilla sugar…you’re right its different Dr. Oetkers is artificially flvored…yuck!
Recipe for vanilla sugar is in recipe instructions. Click on it.
In Georgia, you can buy Vanilla sugar at a store named Sprouts. I’m certain that other health foods or an upscale grocer.
Look in the import section of your grocery store, Dutch or German store. Dr. Oetker brand sells it in small packages.
Measure the sugar as written and add vanilla to taste. 1 T should be enough.
Is Vanilla sugar a type of sugar or a brand name? I am unfamiliar with it.
See my reply to Alice.
I make my own vanilla sugar, with a vanilla bean pod, I slice it open, put it in an airtight container with a pound or so of sugar. I shake it daily, and every few days, I pull the pod, and score it up a bit more, it begins smelling heavenly by the 2nd day…
when you use the inside of a vanilla pod in other recipes put the outsides into ordinary granulated sugar into a screw top jar give a shake every week to infuse the vanilla you do not use alcohol as otherwise stated will kepp for as long as regular suger
Obviously these are a mix of standard & metric measurements. I’m good with most of them, except “1 packet of baking soda”. It doesn’t come that way in the US… Do I need to purchase a digital metric kitchen scale just to measure 1/2 ounce of baking powder? Not gonna happen.
Does anyone have the converted version of this recipe? I would love it if someone would post this recipe using US conversions. It’s looks so delicious but it would be so much easier to see both measurements before posting.
I did some research and this is the best I could find as far as conversions for American bakers.
250g heavy cream = 1.05 cup
200g butter = 14.09 TBS
.5 oz baking powder = 3.08 tsp
.65 oz vanilla sugar = 1.45 TBS
200 g sliced almonds = 2.17 cups
400g flour = 3.20 cups
500g sugar = 2.5 cups
I hope this helps some.
I’m sorry to disappoint you Elsie but how is 400g flour equal to 3.2 cups when 500g sugar is 2.5 cups? Shoudn’t the 500g be more cups than 400g? Yet here it is the opposite ..
IM sorry to disappoint you Elsie but here the recipe converts 400g flour to 3.2 cups and 500g sugar to 2.5 cups. Shouldn’t 500g convert to more cups than 400g? Here it’s the opposite. This looks like a weight measurement yet what we are looking for for this recipe is a volume measurement.
Flour is less dense than sugar, so the same mass will occupy more space. I believe that’s why mass measurements are often preferred, you don’t need to worry about air pockets in your measuring cup so your measurements are more consistent.
You are a dear, Elsie, thanks!
salsa took away German authenticity
If you go to the bottom of the screen and click on “go here for recipe directions” it will take you to the recipe which has all the conversions and also how to make “vanilla sugar”.
Oh my goodness, Bienenstich! I used to make it all the time for my family. Learned to make it when I lived in Germany many years ago. I’ll use your recipe to make it again.
What is this recipe called? I cannot find a name.
but what is dr oetker vanilla sugar and where can we find it?
This isn’t made for American measurements.
Thank you very much Elsie ,for your help ,I think I can make this now !
1 Package baking powder (.5oz) what does that equate to in teaspoons?
To find the converted recipe: Click on Next Page and then go to the bottom and click on “Go Here for Recipe Instructions.”
The recipe is converted for you.
All look good,am going to
try them.
* please note, our sugar is made with sugar cane. German sugar is made with beet. it is much much sweeter than our sugar.
I believe Washington state is a great producer of beet sugar, or maybe they save it for the wine growers now.
made this recently — I found the cake to be dry, dry, dry!
It’s supposed to have a layer of custard or vanilla pudding in the middle.
Ok this is not an “american friendly” set of directions. G stands for grams if anyone is interested so you will have to go on line to translate that to our measuring system. Also dont worry about “vanilla sugar” you can just use extra vanilla in the mix. To make vanilla sugar you either store sugar with vanilla bean pods split open or scrape the bean paste out of them and mix it with sugar. A bit time consuming.
Sounds delicious, but it would be great if you could post the recipe with American measurement equivalents. I’d love to try this!
28.35 grams to an ounce
I don’t think you mean to line the pan with Wax Paper, I think you mean parchment paper. Wax Paper is not heat-resistant and therefore should not be used in the oven, as the wax could melt, or even ignite.
We used to use wax paper all the time. No fires, it worked fine.
Mot that different from a 100 year old recipe for Pound cake except for the leavening and flavoring
The recipe has american measures now
You need to convert these instructions to American measurements and American ingredients. This is a total waste to even post it in the US, in my opinion.
http://www.webmath.com/k8metric.html
Thank you for your opinion, Linda 🙂
What a group of self centered people you are. In case anyone is unaware, the US is the only country in the world that does not use the metric system for weights and measures. The website on which this recipe appears is on the Internet, which is not country specific. It used to be called the World Wide Web as a matter of fact. It stands to reason that more people who use the metric system will see this recipe than Americans who don’t. FYI, I am American. Born and raised in N.Y., now living in the south. It’s kind of arrogant expecting the majority of readers to look up converting to metric just because you want easy directions. I am going to Google “metric conversion” and make this delicious looking cake
Gayle. You just made my day. God Bless you 🙂
Science teacher here. Hurrah! Density, mass, conversions, volume, metrics, yay!
As a lazy American, I wish I could click “order” and have this mailed to me.
Amen Gayle! I was just thinking the same thing!
Thank you for saying what I didn’t.
I am excited to make this cake! My daughter and her family live in Munich and she sends me the packets of the vanilla sugar in every gift box she sends to us. I even have a scale where I can weigh the measurements as written. I finally have a reason to use it, so thank you so much! Will let you know how it turns out. Making for my Sunday School Ladies group this Sunday. They will give their honest opinion, too, but I know they will love it!!! Again, thank you for the recipe!!!
How did it turn out? How did the ladies like it?
The real German cake has a custard layer (or vanilla pudding) in the middle. Slice the cake in half and fill. Otherwise it will be fairly dry.
Gwen, I’m thinking the second layer that is baked will make the custard type layer, as it is placed later in the baking process and not baked as long. I could be incorrect however.
This will be fun to make, and thanks so much to Elsie for the ingredients’ conversion. I am of
Germanic descent but grew up with no authentic recipes. So tickled to get this one and learn!
Try Whole Fiidsr Trader Joe’s. Etc for vanilla sugar, never use vanilla extract, use real vanilla, costs more but worth it when baking!
Can anyone tell me the size of the pan? Is it 13x9x2? or 8×8?
If I made something with that many ingredients I would die halfway through. Yi yi yi
I wish we. Pull pin your recipes to Pinterest for later review.
That is supposed to say “I wish we could pin your recipes to Pinterest “
That is supposed to say “I wish we could pin”
It’s called German Butter Cake or Butterkuchen and America is the only country that doesn’t use the metric system. Some of you older folks know this…
What would be a replacement for this ingredient? Vanilla extract?
2 packages Dr. Oetker Vanilla sugar (.32oz each)
Vanilla and powdered sugar?
The recipe sounds delicious, but what doesn’t make sense is the sugar. When it says to melt the remaining butter and to add the sugar do they mean the other half of the sugar and the other remaing vanilla sugar too? Please explain!!!!
I am Canadian and on the metric system but I am “old school” and would really love the American conversion for this cake. Would love to try it but I don’t want to mess up without the measurements I understand.
I agree with Fran – someone needs to convert this to cups & teaspoons, before I bother with it!
This is called Bienenstich in Germany, but the cake is split in two layers and a creamy custard-like filling is in between. It makes it not as dry. The cake is a dense cake, almost more like a dough. It’s hard to pin down because it is different from anything I’ve experienced in America. It is very yummy.
You can buy the Vanilla Sugar on Amazon, the exact one in tecipr