John Myers
Ingredients for 1 servings:
- 200 g margarine
- 180 g sugar
- 4 packets of vanilla sugar
- 5 eggs
- 1 pinch of salt
- 5 tbsp brandy or rum
- 400 g flour
- 1 packet of baking powder
- 3 tbsp milk
- possibly grease for the mold
- possibly flour for the mold
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
very light and tender and quick to make
Mix the sugar and vanilla sugar. Mix the flour and baking powder. Beat the margarine with the sugar mixture until creamy. Gradually stir in the eggs, salt, and brandy. Stir in half of the flour and baking powder mixture. Then stir in the milk. Finally, stir in the rest of the flour and baking powder mixture. The batter has a thin, creamy consistency and tastes more like a dessert than a cake batter. So don’t overeat. Version 1 (sheet cake): Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C for about 25 minutes. Once cooled, top the cake with fruit and cover with glaze. Alternatively, spread the cake with cream (e.g., buttercream) and sprinkle with chocolate shavings. Alternatively, cover the cake with chocolate coating and sprinkle with toasted sliced almonds. Version 2 (shaped cake): Pour the batter into a greased and floured springform pan (26 cm diameter) and bake in a preheated oven at 180°C for approximately 50–55 minutes. Once cooled, cut the cake in half and fill it with buttercream. Alternatively, cover the cake with chocolate coating or simply sprinkle with powdered sugar. This batter is really quick and easy to make. The schnapps used ensures a very light and airy batter. The alcohol evaporates during baking, but the aroma of the brandy or rum remains pleasantly light. Of course, you can also use any other schnapps with approximately 40% alcohol by volume.
Facebook Comments