John Myers
Viennese Cake Base
The perfect viennese cake base recipe with a picture and simple step-by-step instructions.
- 150 g Butter / margarine
- 150 g Flour
- 75 g Sugar
- 2 medium-sized Eggs
- 2 tsp Baking powder
- 2 tbsp Milk
- 1 packet Vanilla sugar
- Butter for greasing
- Semolina to sprinkle
- Mix eggs, softened butter, milk, sugar and vanilla sugar in a bowl until frothy.
- Mix the baking powder and flour together, then add to the other ingredients in the bowl and stir. Stir the dough for 3 minutes on the highest setting.
- Grease a cake tin with butter and sprinkle with semolina. Then distribute the dough evenly in the mold. Preheat the oven to 180 degrees and insert the baking rack on the second level from the bottom.
- Bake the cake base at 170 degrees (convection) for 15-20 minutes (chopsticks test). After the baking time, take the form out of the oven and let the cake base cool down in the form. Turn the cooled cake base out onto a cake plate.
useful tips:
- For a chocolate cake base, simply add 2 tablespoons of baking cocoa to the flour.
- And so that the base does not soften when it is covered with moist fruit, simply sprinkle the base with cream stiffener.
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