German Buttercream Cake Recipe

How to Make German Buttercream (Custard Buttercream)

WebFeb 13, 2020 · In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch. While whisking vigorously, slowly pour the hot …

Rating: 4.8/5(24)
1. Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
2. Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until smooth.

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How To Make German Buttercream (Custard Frosting)

WebNov 6, 2023 · Combine the milk and 1/4 cup of the sugar in a medium-sized saucepan. Set aside. In a separate medium mixing bowl, whisk together …

Rating: 5/5(10)
1. Combine the milk and 1/4 cup of the sugar in a medium-sized saucepan. Set aside.
2. In a separate medium mixing bowl, whisk together the remaining sugar, egg yolks, cornstarch, vanilla extract and salt. Whisk vigorously, until the mixture is combined and little bit foamy. Set the mixture to the side for the moment.
3. With the saucepan from step 1, heat the mixture over medium-low heat, stirring frequently to prevent scorching and for the sugar to dissolve. Bring the mixture to a simmer, then remove from heat.
4. Pour about 1/3 of the hot milk mixture into the egg yolk mixture, whisking the egg mixture as you pour the hot milk (this keeps the eggs from "setting" and forming lumps). Whisk vigorously to combine. Slowly add the remaining milk mixture, whisking all the while. The mixture will be quite liquidy.

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German Buttercream Cake Ester kocht

WebNov 20, 2020 · Line the 26-cm (10.2 inches) spring-form cake tin with removable base with a parchment paper and divide the eggs into two …

1. Line the 26-cm (10.2 inches) spring-form cake tin with removable base with a parchment paper and divide the eggs into two separate bowls. Preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Separate the eggs into two separate bowls. Add salt to the bowl with egg whites and beat until light and fluffy. Next add regular sugar, vanilla sugar and water to the bowl with egg yolks and beat until creamy. Add lemon zest and baking powder to the egg yolk mixture and whisk. Mix plain flour (all purpose flour) with cornflour (cornstarch) and add to the bowl with egg yolk mixture. Without mixing add the egg whites top of the plain and cornflour mixture (not yet incorporated into the batter) and fold gently the flour and egg whites into the egg yolk mixture. Transfer the batter to the prepared spring - form cake tin lined with a parchment paper and bake for 35 minutes or until nicely golden brown. Remove the cake from oven and let cool completely (preferably overnight).
2. First of all bring about 1 Liter (33.8 fl oz/ 4 ½ cups) milk to a boil. In the meantime add vanilla pudding powder (custard powder) to the jar with the remaining milk and stir well. Once the milk starts to boil stir in pudding - milk mixture. Keep stirring until the pudding starts to bubble and has thickened. Remove from the heat, stir well once again and transfer the pudding to a chilled bowl. Cover with cling film and let cool to room temperature. In the meantime cut the cake into layers and fill with jam.
3. While the pudding is cooling to room temperature, cut the completely cooled sponge cake into four layers. Simply put the cake on a cake board/ platter. While holding a long knife with the right hand, place your left hand on the cake to hold it, while lightly applying pressure and split it in half. Put the top half onto another cake board/ large plate or platter and then cut each half into two layers. Such that in the end you have four layers. Lift up the cake layer from the bottom layer and put it aside. You could also use a thread to split the cake. Spread the bottom cake layer with jam or jelly of your choice. If you're using jam just make sure to heat it for few seconds in the microwave or over a water bath so that it will become easier to spread. Next, cover with the next middle cake layer.
4. Once the pudding has cooled to room temperature it's time for the next step. It's very important that the pudding and utter are at room temperature!! Otherwise the cream will not emulsify!!In a bowl combine sugar and butter cut into chunks and beat well. Now stir the pudding very well and take one tablespoon of pudding (at room temperature) at a time and add to the sugar and butter mixture while whisking. Repeat the process until you've had used up all the pudding. Next take one-third of the pudding buttercream and put it into an extra bowl. Add 4 tablespoons unsweetened cocoa powder to the bowl with one-thirds pudding buttercream and combine well to make chocolate pudding. Spread about two-third of chocolate cream evenly over the cake, leaving one-third behind for decorating. Cover with the next layer. Then spread half of the remaining white pudding buttercream on top. Cover with the top cake layer with cut side facing down. Using your hands gently press the cake layers nicely togethe

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German Butter Cake Butterkuchen All Tastes German

WebFeb 10, 2023 · The air could cause a collapse during baking. Step 3: Grease a 9x13 inch casserole dish. Step 4: Spread dough evenly in the …

Rating: 4.8/5(32)
1. Pre-heat the oven to 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
2. Add all ingredient for the dough to a large bowl and mix until just combined. Make sure to don´t incorporated too much air. The air could cause a collapse during baking.
3. Grease a baking pan or casserole dish. I use a clear casserole dish 9x13.
4. Pour the dough into the pan and spread out evenly.

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