Butter Cream-Filled Cake Recipe

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Butter Cream-Filled Cake
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Ingredients
14
Count
Nutrition
532
Calories
Total time
60
Minutes
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Ingredients:

  • 3 -4 tbsp 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)
  • 100 g cornstarch
  • 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 1/2 cups cold milk (570 ccm of milk is almost 2 1/2 u.s. cups)
  • 250 g butter or 250 g margarine
  • 2 -3 tbsp jam
  • 2 -3 almonds

Directions:

  1. Sponge Mixture.
  2. Whisk egg yolks with the water until frothy.
  3. Add 2/3 of the sugar and the vanilla sugar, a bit at a time.
  4. Continue whisking until the mixture is thick and creamy.
  5. In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
  6. Gradually whisk in the rest of the sugar.
  7. Fill the egg white snow onto the whisked egg yolk mixture.
  8. Mix together the flour, corn starch and the baking powder.
  9. Sieve onto the egg whites.
  10. Fold all the ingredients gently together (do not stir or beat).
  11. Line the bottom of a 10 (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
  12. Bake immediately in a moderately hot oven for 20 to 30 minutes.
  13. A moderately hot oven is 340 to 390 F or 170 to 200°C.
  14. Butter Cream Filling:.
  15. Blend the pudding powder and sugar with 6 tbsp of the milk.
  16. Bring the rest of the milk to a boil.
  17. Remove from heat and slowly stir in the blended pudding powder.
  18. Stir the pudding occasionally while it is cooling down.
  19. 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).
  20. Cut the cake through twice horizontally.
  21. Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
  22. 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.
  23. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
  24. Pipe the rest of the cream decoratively over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.12 Kcal (2228 kJ)
Calories from fat 315.62 Kcal
% Daily Value*
Total Fat 35.07g 54%
Cholesterol 86.73mg 29%
Sodium 183.63mg 8%
Potassium 452.78mg 10%
Total Carbs 46.7g 16%
Sugars 26.72g 107%
Dietary Fiber 3.75g 15%
Protein 11.09g 22%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 7%
Iron 1.6mg 9%
Calcium 216.7mg 22%
Amount Per 100 g
Calories 307.76 Kcal (1289 kJ)
Calories from fat 182.54 Kcal
% Daily Value*
Total Fat 20.28g 54%
Cholesterol 50.16mg 29%
Sodium 106.2mg 8%
Potassium 261.88mg 10%
Total Carbs 27.01g 16%
Sugars 15.46g 107%
Dietary Fiber 2.17g 15%
Protein 6.41g 22%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 7%
Iron 0.9mg 9%
Calcium 125.3mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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