Vanilla – Buttermilk Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 1 packet custard powder (vanilla flavor)
- 1 packet vanilla sugar
- 150 grams sugar
- 5 drops butter-vanilla flavor
- 100 g chocolate, white
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 2 egg (s)
- 60 g butter
- 200 ml buttermilk
- 1 pinch (s) salt
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Melt 50 g of the white chocolate together with the butter over a water bath, stirring constantly. (Don`t let it get too hot) set aside and let cool down a bit.
- Finely chop the remaining white chocolate and mix briefly in a bowl with the flour, custard powder, baking powder and baking soda. Put aside.
- In a large bowl, beat the eggs with salt, sugar, flavor and vanilla sugar until light and creamy (approx. 2 minutes). Gradually add the butter-chocolate mixture and beat briefly. Now add the buttermilk and stir. Finally fold in the flour mixture and stir until everything is well combined.
- Put the dough in a well-greased pan (a box pan or Gugelhupf pan and also a brownie pan or 18 spring pan are suitable).
- Bake in the preheated oven on the middle rack at 180 ° C top / bottom heat or 160 ° C fan oven for a good 40 minutes, but make sure that the surface does not get too dark. Cover with aluminum foil if necessary.
- After a good 35 minutes, do the first test with a stick. If the dough sticks, leave it in the oven for another 5-10 minutes. At the end of the baking time, take the cake out and let it cool down in the tin.
- The cake is fluffy and fluffy and not dry. If you don`t like to use flavors, you can use real vanilla and leave out the flavor. The pudding powder can be replaced with 30 g of starch. The amount of sugar can also be reduced if you don`t like it too sweet.
- You can also bake in a 26 springform pan, but if you don`t like it so flat, you should double the amount of ingredients.
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