This German Buttermilk Sugar Cake is very much on the sweet side as it is using sugar and a special one called “Kandis” suga, a rock sugar that comes in coarse pieces. This kandis sugar, when heated, changes the color to brown which which gives it a caramel taste. Using this sugar will add a caramel taste to the cake. Can also be used in tea, grog or mulled wine. Happy Baking!
(makes 25 pieces)
200g kandis sugar (coarse brown sugar or rock sugar)
1 package vanilla sugar -0.3oz
1.5 packages baking powder- 0.75oz
400 ml buttermilk
400ml heavy cream
– Combine in a bowl flour with 100g sugar, 100 g Kandis, Vanilla sugar, salt and baking powder. Mix well.
– Add eggs and buttermilk, mix until you get a smooth dough.
– Pre-heat oven to 175 C / 350 F (convection 300 F)
– Grease a deep baking tray (1.5 inches deep, size 12 x 15 inches), dust with flour or layer with parchment paper.
– Pour dough into the tray.
– Mix remaining sugar with Kandis and spread evenly over the dough.
– Bake for about 30 min.
– Whip heavy cream until firm or use it while cake is still hot.
– Remove from oven and spread heavy cream evenly over the hot cake. Let cool off.
– Cut cake into pieces.
– If you like serve with some semi whipped heavy cream spiced with cinnamon.
USE A ROUND SPRING FORM
If you like a smaller cake use a 10 inch spring form and use 50 percent less ingredients. Bake it in preheated oven for 40 min. and after removal add 200ml heavy cream on top. Let cool off on a cooling rack in the form. With a long knife cur carefully around the edges, then release from the form.