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LOCATION: Recipes >> German >> Butterkuchen 03

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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....)

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1 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
excellent, November 16, 2006 - 12:43 PM
Reviewer: leeds1000 from Portsmouth, NH
made second variation with chocolate. Was a real hit with family.

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