German Butter Cream Cake with Egg Liquor

The German butter cake with egg liquor is an  original and authentic German recipe that is somewhat old fashioned. Why old fashioned? The layered cake or “Torte” consists of a rich butter cream that is enriched with egg liquor – Eierlikör in German – Click here to find out how to make it – But there’s nothing wrong about using real butter. You would need some baking experience to make this delicious cake. Happy Baking!

Ingredients German Butter Cream Cake

Biscuit Base Cake
80 g butter
80 g sugar
5 eggs
200 g almonds, ground
100 g chocolate, grated
1 package vanilla sugar, 0.5oz – How to make Vanilla Sugar –
1 tbsp baking powder (not baking soda, see below

Filling
2 tbsp flour
1tbsp rum
200 g butter
1 package vanilla sugar, 0.5oz
1.5 packages Vanilla pudding Dr Oetker
500 ml milk
100 g sugar
40 ml egg liquor – How to make Egg Liquor –
100 g grated almonds
50 g sugar
20 g butter
candied cherries or Maraschino cherries and a bit more egg liqueur

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Make Streusel Cakes with this German Mix! So Easy!

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Baking Instructions

Make the Biscuit Base Cake or Use the Kathi Baking Mix for Layered Cakes (see above)
– Mix 200 g almonds, chocolate, vanilla sugar, flour and baking powder.
– Mix butter very well with sugar until sugar is dissolved; add one egg after the other.
– Add almonds-flour mix and fill dough in  a greased spring form (diameter 26 cm).
– Bake it on 200 C or 390 F for 15 minutes.

Make the Filling
– Make the vanilla pudding with 100 g sugar (or less depending how sweet it should be). Pour into a bowl and place plastic foil on top for avoiding skin .
-Let pudding cool off to room temperature. Bring butter to room temperature too.
– Place 20 g butter and 50 g sugar in a pan and roast the grated almonds until they are golden brown; let cool off.

Make the Butter Cream 
– Stir butter and add carefully the pudding, mix with a spatula until blended.
– When the cake is done let cool off, then release from form
– Cut cake horizontally in half. You will get 2 pieces.
– Place some of the cream into a decorating bag for using it later.

– Spread the butter cream on the bottom half, place the other half on top.
– With a decorating spatula (see below) spread the cream evenly all around the cake.
– Decorate the outer edge of the cake with roasted almonds and all around the top for about 3cm width. (see picture).

– Form little roses along the 3 cm wide edge and place a candied cherry in the middle of each rose.
– Fill egg liqueur on the uncovered part of the top.

Enjoy with a cup of coffee!

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