Aug 062018

The German butter cake with egg liquor is an original and authentic German recipe.  The cake or “Torte” consists of a rich butter cream that is enriched with with egg liquor – Eierlikör in German. You would need some baking experience to make this delicious cake. Happy Baking!

german butter cream cake with egg liquor

Ingredients German Butter Cake with Egg Liquor

Biscuit Base Cake
80 g butter
80 g sugar
5 eggs
200 g almonds, ground
100 g chocolate, grated
1 package vanilla sugar, 0.5oz – How to make Vanilla Sugar –
1 tbsp baking powder (not baking soda)

2 tbsp flour
1tbsp rum
200 g butter
1 package vanilla sugar, 0.5oz
1.5 packages Vanilla pudding Dr Oetker
500 ml milk
100 g sugar
40 ml egg liquor – How to make Egg Liquor –
100 g grated almonds
50 g sugar
20 g butter
candied cherries and a bit more egg liqueur

german baking box

Baking Instructions German Butter Cake with Egg Liquor

Make the Biscuit Base Cake
– Mix 200 g almonds, chocolate, vanilla sugar, flour and baking powder.
– Mix butter very well with sugar until sugar is dissolved; add one egg after the other.
– Add almonds-flour mix and fill dough in  a greased spring form (diameter 26 cm).
– Bake it on 200 C or 390 F for 15 minutes.

Make the Filling
– Make the vanilla pudding with 100 g sugar (or less depending how sweet you like it); let pudding cool off to room temperature. Bring butter to room temperature too.
– Place 20 g butter and 50 g sugar in a pan and roast the grated almonds until they are golden brown; let cool off.
– Make a butter creme out of butter and pudding: Stir butter and add carefully the pudding, mix well.
– Let cake cool off.
– Cut cake horizontally in half. You have 2 pieces.
– Place some of the cream into a decorating bag for using it later.

– Fill the cake on one half, place the other half on top and spread the cream all around the cake.
– Decorate the outer edge of the cake with roasted almonds and all around the top for about 3cm wide. (see picture)
– Form little roses on the 3 cm wide edge and place a candied cherry in the middle of each rose.
– Fill egg liqueur on the uncovered part of the top.

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