Table of Contents
Butter and flour a loaf pan or a narrow, Königskuchen pan (about 30 cm in length, about 11.8 inches). Heat oven to 360°F/190°C. Combine 5 large room-temperature the eggs, sugar, vanilla seeds from 1/2 vanilla bean, 1 teaspoon lemon zest and 1/4 teaspoon salt in the top of a double boiler. Mix on low speed with a hand mixer until well combined.
Spread 1 cup (184 grams) Vanilla Bean German Buttercream onto cake layer. Top with second cake layer, pressing very lightly to secure, and seal edge where cake layers meet with a thin layer of buttercream. Spread 1 cup (184 grams) buttercream on second cake layer, and top with remaining cake layer.
This light and yeasty German butter cake is an easy and classic German cake recipe. It’s made from a simple yeast dough – and lots of butter – and finished off with sugar and sliced almonds that brown up to form a crispy, sweet top!
In North America, “German chocolate cake” also seems to be a very popular cake. However, unlike the name suggests, it doesn’t actually originate from Germany and Lisa (being German) was completely unfamiliar with it until she looked it up. Sources suggest that this cake got its name from the baker whose last name was “German”.
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