Ottilienkuchen (German Chocolate Sprinkle Cake)
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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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.