Ruehrkuchen (Stirred Cake)
cakes
250 gm butter (1 cup plus 2 tbsp)
250 gm sugar (1 cup plus 2 tbsp)
1 lemon
3 to 4 eggs
1 a bit of rum
1 salt
500 gm flour (4 1/2 cups less 1 tbsp)
1 pkg baking powder*
1/8 liter milk (1/2 cup plus 1/2 tbsp)
1 buttercream:
1 pkg vanilla powder**
100 gm sugar (1/2 cup less 1 tbsp)
1/2 liter 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
Yield: 6 servings