Butter Cream-Filled Cake

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READY IN: 1hr 20mins
Recipe by Dreamer in Ontario

This cake is very good and very rich. You have a choice of three different fillings and two different sponge mixtures (recipes posted separately). Please refer to Butter Cream-Filled Cake(sponge #2) Butter Cream-Filled Cake With Chocolate Butter Cream Filling and Mocca Butter Filling Mocca Butter Cream Filling The recipe is from Dr Oetkers German Home Baking

Ingredients Nutrition

  • 3 egg yolks
  • 3 -4 tablespoons 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)
  • 3 egg whites
  • 100 g plain flour
  • 100 g cornstarch
  • 3 teaspoons baking powder
  • Butter Cream Filling

  • 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 12 cups cold milk (570 ccm of milk is almost 2 1/2 U.S. cups)
  • 250 g butter or 250 g margarine
  • Jam Filling

  • 2 -3 tablespoons jam
  • For the sides

  • 2 -3 almonds (a few, blanched and finely sliced)


  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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