Recipe#11378

Title: Butterkuchen 03

Newsgroups: rec.food.recipes 
 From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) 
 Subject: German Buttercake 
 Message-ID: <9402271220.AA59766@tauon.ph.unimelb.edu.au> 
 Date: Sun, 27 Feb 94 23:20:40 +1100 

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.  
 GERMAN BUTTERKUCHEN/BUNDT CAKE 
 200g/7oz butter
 1/3 cup whole blanched almonds
 3/4 cup icing sugar, sifted
 3/4 cup caster sugar    
 3 eggs, separated
 3/4 tsp vanilla essence
 1/4 tsp almond essence
 2 1/4 cups plain flour
 1 1/2 tsp baking powder
 pinch of salt 
 3/4 cup milk
 extra icing sugar, to finish
 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.
 VARIATION:
 30g/1oz butter
 1/3 cup flaked almonds
 1 quantity Butterkuchen mixture
 3 tablespoons grated bittersweet chocolate
 icing sugar to finish
 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....)