Prophetenkuchen – German Prophet Cake

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 100 g All-purpose flour
  • 1 Confectioners' sugar
  • 15 g Vanilla sugar

• Oils & Vinegars

  • 60 ml Oil

• Dairy

  • 80 g Butter

• Beer, Wine & Liquor

  • 60 ml Rum or brandy

• Other

  • 40 g Vanilla sugar or less/more to taste

Found on cakieshq.com

Description

Directions

• Preheat the oven to 230°C/446°F. Grease or line a baking tray.
• Add egg yolks and vanilla sugar into a bowl and mix until its light and fluffy.
• Add in the oil and mix until combined.
• Add the flour and mix until combined.
• Add the rum and mix until combined. Dont worry if the cake batter isnt coming together immediately. Keep on mixing, it should turn into a smooth batter.
• Spread the batter evenly and thinly on a buttered or lined baking tray. And put into the oven for 5-8 minutes. Watch out that the cake doesnt turn brown. The cake is done when its turned a light golden brown color. Take the cake out of the oven and leave to cool.
• When the cake has cooled down spread melted butter on it thoroughly and sprinkle with vanilla sugar. Leave to cool so the butter will set and get firm. Once cooled, dust with confectioners sugar, slice and serve.

Nutrition