Cream-Filled German Cake
Simple cake and cream, lovely cake.
Servings 6 slices
Calories 390kcal
Ingredients
Cake
- 2 eggs
- 110 grams sugar
- 75 millilitres milk
- 1 cup flour
- 75 millilitres sunflower oil
- 10 grams baking powder
- 1 teaspoon powder sugar for garnish
Cream
- 500 millilitres milk
- 3 tablespoons flour
- 75 grams sugar
- 1 egg
- 1 tablespoons butter
- 1 teaspoons vanilla extract
Instructions
- First prepare the cake batter.
- In a deep mixing bowl whisk 2 eggs and 110 grams of sugar until the mixture turns white.
- Then add the remaining liquid cake ingredients, milk and oil mix to combine.
- Finally add the sifted flour and baking powder. Mix just enough to blend.
- Pour the batter into a greased baking tray.
- Bake the cake in a preheated oven at 160° Celsius (320° F) for about 20-25 minutes until it turns golden.
- After the cake is baked, take it out of the oven and let it cool down and in the meantime prepare the cream.
- For the cream, add all the cream ingredients into a saucepan and cook, stirring continuously, until the mixture thickens.
- When the cream is ready, cut your cake horizontally into half.
- Pour all the cream on the bottom layer and spread it evenly.
- Place the top part of the cake on top of the bottom part of the cake.
- Let the cake cool and sprinkle with powdered sugar. Slice and serve.
Notes
You can prepare the cake the day before.
Make sure the eggs and the butter is at room temperature.
Do not open the oven before the first 20 minutes.
If you want more cream use 750 millilitres milk and the other ingredients by half.