Butter Cream-Filled Cake Recipe

Name: Butter Cream-Filled Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg yolks; 3 -4 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o); 150 g sugar; 9 g oetker vanilla sugar (1 packet); 3 egg whites; 100 g plain flour; 100 g cornstarch; 3 teaspoons baking powder; 43 g Oetker pudding powder, vanilla flavour (1 packet, or 43 g almonds, flavour (1 packet) or 43 g cream or 43 g caramels or 43 g lemons, flavour (1 packet); 100 g sugar; 2 ½ cups cold milk (570 ccm of milk is almost 2 1/2 U.S. cups); 250 g butter or 250 g margarine; 2 -3 tablespoons jam; 2 -3 almonds (a few, blanched and finely sliced)

Servings: persons

3 egg yolks
3 -4 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o)
150 g sugar
9 g oetker vanilla sugar (1 packet)
3 egg whites
100 g plain flour
100 g cornstarch
3 teaspoons baking powder
43 g Oetker pudding powder, vanilla flavour (1 packet, or 43 g almonds, flavour (1 packet) or 43 g cream or 43 g caramels or 43 g lemons, flavour (1 packet)
100 g sugar
2 ½ cups cold milk (570 ccm of milk is almost 2 1/2 U.S. cups)
250 g butter or 250 g margarine
2 -3 tablespoons jam
2 -3 almonds (a few, blanched and finely sliced)

1
["Sponge Mixture.", "Whisk egg yolks with the water until frothy.", "Add 2/3 of the sugar and the vanilla sugar, a bit at a time.", "Continue whisking until the mixture is thick and creamy.", "In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.", "Gradually whisk in the rest of the sugar.", "fill the egg white snow onto the whisked egg yolk mixture.", "Mix together the flour, corn starch and the baking powder.", "Sieve onto the egg whites.", "Fold all the ingredients gently together (do not stir or beat).", "Line the bottom of a 10"" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.", "Bake immediately in a moderately hot oven for 20 to 30 minutes.", "A moderately hot oven is 340 to 390 F or 170 to 200C.", "Butter Cream Filling:.", "Blend the pudding powder and sugar with 6 tbsp of the milk.", "Bring the rest of the milk to a boil.", "remove from heat and slowly stir in the blended pudding powder.", "Stir the pudding occasionally while it is cooling down.", "Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).", "Cut the cake through twice horizontally.", "Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.", "Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.", "Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .", "Pipe the rest of the cream decoratively over the top."]

1515

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 egg yolks, 3 -4 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o), 150 g sugar, 9 g oetker vanilla sugar (1 packet), and more.

Yes, Butter Cream-Filled Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Cream-Filled Cake

How did you like this recipe?

Frequently Asked Questions