Loose Batter – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mararine
- 180 g suar
- 4 packs vanilla sugar
- 5 egg (s)
- 1 pinch (s) salt
- 5 tablespoon brandy or rum
- 400 g flour
- 1 packet baking powder
- 3 tablespoon milk
- possibly fat for the mold
- possibly flour for the mold
Print Recipe
Pin Recipe Instructions
- Mix the sugar and vanilla sugar. Mix the flour and baking powder. Mix the margarine with the sugar mixture until creamy. Gradually stir in the eggs, salt and brandy. Stir in half of the flour and baking powder mixture. Then stir in the milk. Finally stir in the rest of the flour and baking powder mixture.
- The dough has a thin, creamy consistency and its taste is more reminiscent of a dessert than a cake dough. So don`t eat too much of it.
- Variant 1 (sheet cake): Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at 180 ° C for about 25 minutes.
- After cooling, cover the cake with fruits and cover with cake icing. Or brush the cake with cream (e.g. buttercream) and sprinkle with chocolate shavings. Or cover the cake with couverture and sprinkle with toasted planed almonds.
- Variant 2 (shaped cake): Pour the dough into a greased and floured springform pan (diameter 26 cm) and bake in a preheated oven at 180 ° C for about 50 - 55 minutes.
- After cooling, cut the cake and fill it with buttercream. Or cover the cake with couverture or just sprinkle with powdered sugar.
- This dough is really super quick and easy to make. The schnapps used ensures a very loose dough. The alcohol evaporates during baking, but the aroma of the brandy or rum remains pleasantly light. Of course, you can also use any other schnapps with approx. 40% alcohol by volume.
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