Kellerkuchen Cellar Cake Recipes

CATERPILLAR CAKE

Steps:

• Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board.
• Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil.
• Carefully cut the cake in half and place on cardboard in an "S" shape.
• Decorate with colored icing, candies, etc.

KELLERKUCHEN (CELLAR CAKE)

Steps:

• Note: cooking time is time in the fridge.
• Cover a 9 x 5 inch loaf pan with transparent foil.
• Melt vegetable shortening, but do not let it get too hot.
• Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture.
• Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous.
• Start filling the form with a thin layer of cocoa mixture.
• Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies.
• Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week.
• Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings.
• NOTE: A picture of Bahlsen Leibniz can be found at www.germandeli.com.
• NOTE: Baking for Kids. You can omit the rum and instant coffee.
• NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling.
• NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

UGLY SWEATER COOKIE CAKE

Steps:

• Preheat the oven to 325°F.
• In a saucepan, heat the sugar, molasses and spices until boiling, stirring occasionally.
• Remove from the heat and quickly stir in the soda-it will froth up.
• Stir in the butter till melted and then stir in the egg and flour.
• Knead the mixture with your hands until it comes together to form a soft ball. Divide into 2 and wrap one in plastic wrap and set aside.
• Roll out the other on a lightly floured board to about 1/4 "thick. Place onto the baking sheet and then cut out the jumper shape using the paring knife. Save the off cuts.
• Roll out the other ball and repeat.
• Finally take the offcuts from both and roll together and repeat. Bake in the oven for 12 minutes. Allow to cool completely.
• For the buttercream; beat the butter until light and fluffy, scrape the bowl down. Add 1/3 of the sugar and beat again on a lower speed, scrape the bowl down. Add the next 1/3 of the sugar and beat again. Scrape the bowl down. Repeat with the rest of the sugar.
• Beat in the vanilla.
• Beat in the food color.
• Add the cream cheese and beat in on a slow speed, so that it doesn't turn runny. Place into the piping bag.
• Place one of the biscuit layers onto a serving tray. Pipe the icing all over in small peaks. Place the other biscuit on top and repeat for all 3 layers.
• Decorate the final layer with the candy balls as desired.