Aunt Ursel's Cooked Cakes

Ingredients for 1 servings:

• margarine
• Breadcrumbs for the form
• 4 eggs
• 150 g sugar
• 150 g wheat flour
• 150 g potato flour
• 1 packet of baking powder
• 250 g butter or margarine
• 2 almonds, bitter, or 1/2 bottle bitter almond flavoring
• 1 lemon(s), organic, juice and zest
• n. B. chocolate glaze

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Cake without baking, cooked in a cake/pudding dish

Grease the inside of a cake tin and line it with breadcrumbs or breadcrumbs. Beat the egg whites with a little of the sugar and a pinch of salt until stiff and set aside. Mix the egg yolks, remaining sugar, softened butter, chopped almonds or flavoring, lemon juice and grated lemon zest well. Then add the flour, potato flour and baking powder and finally fold in the stiffly beaten egg whites. Fill the cake tin about 3/4 full (not to the brim), close the lid and place in a water bath, first bring to the boil and then continue to simmer gently on a low heat for 1.5 hours. Leave to cool in the tin for about 10 minutes, then turn out. Once cooled, cover with melted chocolate glaze. Note: When my grandparents fled to the West in 1953, they left their friends and family behind – but stayed in touch over the decades. This was reflected, for example, in their email address. For example, we always received a Christmas package that included, among other things, Aunt Ursel’s Kochkuchen (cookie cake) – sweet and still a little gooey (the best part!). Of course, I had to try it right away after I actually found a Kochkuchen pan in a store.