in Germany

Tarmstedt Devil's Moor Cake

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 16 g vanilla sugar (16 g corresponds to 2 packets)
  • 250 g powdered sugar
  • 250 ml oil
  • 250 ml Blue Curaçao
  • 125 ml wheat flour
  • 125 g cornstarch
  • 22 g baking powder (22 g corresponds to 1 1/2 packets)
  • 6 cl Pernod
  • some powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Whisk together eggs, vanilla sugar, powdered sugar, oil, Blue Curaçao, wheat flour, starch, and baking powder to form a batter. Caution: The batter will be very runny. Pour into a small, deep baking sheet and bake at 175°C (top/bottom heat) for 1 hour. The cake will be flatter in the oven’s drip tray, and baking time will be about 30 minutes. While the cake is still hot, soak it with the Pernod, sprinkle with powdered sugar, and let it cool.

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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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