Selterswasserkuchen
Seltzer Cake
I'm not what you would call a good cake maker. My kids rather make cake from a box themselves than have me bake a cake from scratch. So it's not really surprising that I wasn't entirely successful with this cake. Then again, the original recipe was in German, I used a web translator to translate it into English but not all steps were particularly clear.
The cake itself was good, a run of the mill yellow cake, but it did rise nicely. It was a bit dry, but I overcooked it a bit. I was unable to remove it from the cake pans without breaking it, however – but that's probably my fault for not greasing the pads well enough. Both the filling and the frosting were very tasty – I particularly enjoyed the unusual flavor of the frosting – but they were both too runny for the cake.
This cake, made with a better technique, was popular at birthday parties. You can add sprinkles on top.
Seltzer Cake
Ingredients
For the Cake
- 3 cups flour
- 4 tsp baking powder
- a pinch of salt
- zest of one lemon
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 cup seltzer water
For the filling
- 2 packages vanilla pudding
- 4 cups of milk
- 4-8 Tbsp. butter, softened
For the frosting
- 4 oz butter cookies
- 2 Tbsp. brandy
- 1 Tbsp. coconut oil
- 1 cup powdered sugar
- 1 egg yolk
- 2 Tbsp lemon juice
Directions
For the cake
Preheat oven to 350F. Butter two 9" cake pans.
Sift flour, baking powder and salt into a bowl. Add lemon zest and set aside.
Place eggs, sugar and oil in the bowl of an electric mixer and beat until fully combined. Gradually mix in the flour until fully combined. Gradually add the seltzer water until you have a homogenous batter. Pout onto prepared pans and cook for 30 - 40 minutes.
For the filling
Make the pudding according to package instructions. Divide pudding into two bowls. Reserve one half for the frosting. Mix the other half with the butter until fully blended. When cake is ready, spread between layers
For the frosting
Soak cookies in the brandy.
- Gradually mix in the coconut oil, powdered sugar, egg yolk and lemon juice with the reserved pudding. Add the cookies and mix well. Frost the cake with this mixture.
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Adapted from a recipe at Salz & Pfeffer
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