John Myers
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Cola Cake with Woodruff Cream
The perfect cola cake with woodruff cream recipe with a picture and simple step-by-step instructions.
Woodruff cream
- 200 g Cream
- 1 potty Woodruff
- 1 tbsp Sugar
Cola cake
- 100 g Butter
- 2 tbsp Cocoa
- 0,5 Tonka bean, grated
- 200 ml Cola
- 150 g Sugar
- 150 g Flour
- 100 ml Buttermilk
- 1 Egg
- 1 tbsp Vanilla sugar
- 1 pinch Salt
molding
- 50 ml Cola
- 50 g Butter
- 1 tbsp Unsweetened cocoa
- 100 g Powdered sugar
Woodruff cream
- The woodruff cream is prepared the day before. To do this, cut off the woodruff and approx. Let wither for 1 hour. Then bring the woodruff to the boil together with the cream, simmer for about 4 minutes and then let it cool down and then leave it covered in the fridge overnight.
- Then, when the cake is consumed, strain the cream through a sieve and whip it together with the sugar.
Cola cake
- Mix the flour with the sugar. Bring the cola with the cocoa, butter and tonka bean zest to the boil once, stirring constantly, then add to the flour-sugar mixture and stir thoroughly. Then mix the buttermilk with the egg, vanilla sugar and a pinch of salt and then add this to the dough and stir in thoroughly.
- Preheat the oven to 180 degrees and line a square baking pan – approx. 30 x 20 cm – with baking paper. This works best if you crumple up the baking paper, wet it thoroughly under running cold water and then squeeze it out well. Now fill in the dough and bake for about 40 minutes – stick test. Then let the cake cool down well.
molding
- Put all ingredients in a saucepan and stir very thoroughly and then heat until a thin glaze results and then pour this over the cake.
finish
- Serve the woodruff cream with the cake – possibly decorate the cake with it – however you like.
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