East Frisian Cake

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (Portionen)

Viennese soil:

For watering:


For sprinkling:


A cake recipe for all foodies:

1. beat eggs and hot water with mixer with whisk on highest speed in 1 minute until creamy. Mix sugar and vanilla sugar, sprinkle in 1 minute, then whip for about 2 more minutes.

2. mix wheat flour with maizena (corn starch) and baking powder, sift half of it onto the ercream, fold in briefly on lowest speed, fold in the rest of the flour mixture in the same way. Last, carefully fold in the melted, cooled butter.

Fill the dough into a cake springform pan (26 cm ø, bottom greased, covered with parchment paper), bake on the spot at about 180 °C (top/bottom heat, preheated) or about level 3 (gas, preheated) for about half an hour.

After baking, turn the base out onto a cake rack lined with parchment paper, remove the baked paper and allow to cool.

Cut the frankfurter cake twice. Soak the bottom and middle cake layers with the rum.

For the filling, whip the whipped cream with the cream stiffener and vanillin sugar until stiff. Under 2/3 of the whipped cream have the rum raisins.

7. put the bottom cake layer on a cake plate and brush half of the raisin cream. Place the middle cake layer on top and spread the remaining raisin cream. Place the third cake layer on top and press it lightly until it is smooth. Brush the edge and top of the cake with the remaining whipped cream. use a tablespoon to make indentations in the surface and sprinkle with raisins. To

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