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The fastest cake in the world

updated

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Ingredients for 1 servings:

  • 1 cup of cream, 250 ml
  • 2 tsp vanilla sugar
  • 4 eggs
  • ¾ cup sugar
  • 1 pinch of salt
  • 1 tsp lemon sugar
  • 2 cups flour
  • 1 packet of baking powder
  • 100 g butter
  • 300 g nuts, walnuts or almond sticks
  • 1 cup sugar
  • 2 tsp vanilla sugar
  • 5 tbsp milk
  • 3 tbsp currant jelly

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Grease a springform pan. Preheat oven to 200°C. Pour the cream into a bowl. Clean the bowl and use it to measure the ingredients. Add the remaining ingredients and mix. Spread onto the pan. Bake on the middle rack for 12 minutes. If you like, you can spread the redcurrant jelly on the cake at this time, but it’s not necessary. In the meantime, melt the butter. Stir in the remaining ingredients. Spread onto the pre-baked cake and bake for another 12-14 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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