8 Reviews

Danke !!!!!!! I was looking for this :0) Ri

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~Ri November 26, 2007

I made this but it curdled when I added the eggs and I am at a loss to understand why as everything was at room temperature. It still baked well and tasted lovely but it was lumpy as a batter. Also the 3 tablespoons=150grams of flour seemed a bit off so I just added the tablespoons and didn't weigh the flour. I may try it again to see if I get better results.

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Perfectionist cook February 23, 2011

You've so inspired me that I surprised my mom for her birthday using your suggestion of topping with thick vanilla pudding and strawberries. When I showed up at her door, she cried. Not to worry, it was tears of joy!

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gailanng June 10, 2009

I just made it last night and it was a hit! thanks!

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Miss Recipe March 14, 2008

Inge, thanks for posting a lovely recipe for cake bottom. I made this paired with Thorsten's Rhubarb Cake #168470, subbing lemon zest for the vanilla. It turned out lovely and moist. Reminded me of my mother in law's fruit filled cakes. Delicous!

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~Leslie~ June 06, 2006

Inge, this made for a wonderful strawberry shortcake. Beautiful presentation, great taste and texture, nicely sweetened. I put 1 cup of vanilla pudding on the base followed by 1 lb fresh strawberries, which I mixed with a glaze made from 1/2 c pineapple juice, 2 T sugar, and 1 tsp Knox unflavored gelatin. Topped with whipped cream, this made for a perfect summer dessert. Thanks!

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Heather U. June 19, 2005

Thanks for sharing this recipe Inge. This is definitely something that will always make me think of 'Kaffeetrinken' at my mum's house. It makes a lovely nice and moist cake bottom, that's great filled with black cherries, tinned apricots/nectarines or my favourite fresh strawberries! It's really quick and easy to make as well. My baking tin is only 9 inches (24cm) but it still worked out okay, I just had a little more dough to lick of the spoon! ;)

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-Sylvie- June 09, 2005

Thanks for suggesting this recipe to make in my new pan. I followed your directions and it worked perfectly! I was concerned that there would not be enought batter as it barely covered the bottom of the pan but as it baked it made the perfect amount. I filled the top space with vanilla pudding. Then I layered on the strawberries and dotted with whipped cream. I served this to guests and there was none left over, thanks for sharing!

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* Pamela * May 06, 2005
German Fruit Cake Bottom