Irresistible German Cake Recipe

Irresistible German Cake Recipe


For the Cake:
  • 250 g (8.8 oz) flour
  • 180 ml (6 fl oz) milk
  • 7g (0.25 oz) yeast
  • 60 g (2 oz) sugar
  • 1 egg
  • 10g (0.35 oz) baking powder
  • 50 g (1.75 oz) butter at room temperature
  • Keep for 30 minutes

For the Topping:

  • 60 g (2 oz) butter
  • 70g (2.5 oz) sugar

For the Milk Cream:

  • 200 ml (6.7 fl oz) milk
  • 180°C (356°F) for 20 minutes
  • Bake for another 10 minutes at 180°C (356°F)


  1. In a mixing bowl, combine 250 g of flour and 7g of yeast.
  2. In a separate saucepan, warm 180 ml of milk until it’s lukewarm.
  3. Add the lukewarm milk, 60 g of sugar, 1 egg, and 10g of baking powder to the flour mixture. Mix until well combined.
  4. Add 50 g of butter at room temperature and knead the dough until it’s smooth.
  5. Cover the dough and let it rest for 30 minutes.
  1. In a saucepan, melt 60 g of butter and stir in 70g of sugar until well combined.
  1. Preheat your oven to 180°C (356°F).
  2. Roll out the dough and place it in a greased baking dish.
  3. Pour the melted butter and sugar topping over the dough.
  4. Bake in the preheated oven at 180°C (356°F) for 20 minutes.

Milk Cream:

  1. While the cake is baking, prepare the milk cream. In a saucepan, heat 200 ml of milk until it’s hot but not boiling.
  2. After the initial 20 minutes of baking, remove the cake from the oven and carefully pour the hot milk cream evenly over the cake.
  3. Return the cake to the oven and bake for another 10 minutes at 180°C (356°F).
  4. Allow the cake to cool before serving.
  5. This German cake is sure to melt in your mouth and delight your taste buds. Enjoy!
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