Name: Ottilienkuchen (German Chocolate Sprinkle Cake)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Unsalted butter, at room temperature - 1 cup; Unsalted butter, at room temperature - 2 tablespoons; White sugar - ¾ cup; Vanilla sugar - 2 teaspoons; Eggs, at room temperature - 4 large; Rum - 1 tablespoon; Salt - 1 pinch; All-purpose flour - 1 ¾ cups; Cornstarch - ¼ cup; Baking powder - 1 teaspoon; Blanched almond flour - ¾ cup; Chocolate sprinkles, or as desired - ⅓ cup

Ingredients for - Ottilienkuchen (German Chocolate Sprinkle Cake)

1. Unsalted butter, at room temperature 1 cup

2. Unsalted butter, at room temperature 2 tablespoons

3. White sugar ¾ cup

4. Vanilla sugar 2 teaspoons

5. Eggs, at room temperature 4 large

6. Rum 1 tablespoon

7. Salt 1 pinch

8. All-purpose flour 1 ¾ cups

9. Cornstarch ¼ cup

10. Baking powder 1 teaspoon

11. Blanched almond flour ¾ cup

12. Chocolate sprinkles, or as desired ⅓ cup

How to cook deliciously - Ottilienkuchen (German Chocolate Sprinkle Cake)

1 . Stage

Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.

2 . Stage

Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.

3 . Stage

Combine flour, cornstarch, baking powder, and salt in a separate bowl and sift. Add flour mixture to the batter, 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan.

4 . Stage

Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.

5 . Stage

Remove from oven and carefully unmold onto a wire rack. Cool completely.

6 . Stage

Bake till a tester comes out clean, about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.