There are countless cake recipes – and as delicious as many of the classics are, they look boring on the coffee table. Always just sprinkles, apples and icing. But: There are also delicious cakes that simply bring a taste to the table – for example, paradise cake, a real classic from the GDR. Do you remember him?
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Recipe from the GDR: You need these ingredients for paradise cake
The clever idea: Lines of buttercream are placed on the bottom – and the spaces in between are filled with jelly in three colours. This makes the sheet cake a visual eye-catcher – and the sweet jelly also makes the cake a sweet treat for children. And best of all: It doesn’t take many ingredients to conjure up this treat. Here comes the delicious recipe for a beautiful tin of paradise cake like in the GDR.
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You will need: 4 eggs, 200 grams of sugar, 300 grams of flour, 3 teaspoons of baking powder, 400 milliliters of milk, 1 packet of vanilla pudding powder, 3 tablespoons of sugar, 200 grams of butter, 50 grams of icing sugar, 1 packet each of lemon, log and raspberry jelly Sugar and water according to package directions.
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This is how it works: Break the eggs and mix them with the sugar until fluffy. Mix the flour and baking powder together in a separate bowl and then gradually add this mixture to the eggs. When the dough is ready, place it on a baking tray lined with baking paper and smooth it out. Then bake in the preheated oven (180 degrees fan oven) for about ten minutes. Let cool!
Paradise cake like in the GDR: This is how the delicious recipe works
Meanwhile, heat 350 milliliters of milk in a saucepan. Mix the remaining milk with the sugar and pudding powder. When the milk boils, remove the saucepan from the heat, stir in the pudding mix, return to the heat and bring to the boil. Then let the pudding cool. At the same time, take the butter out of the fridge so it can warm up – for a good buttercream, the pudding and butter must be at room temperature at the end.
Mix the butter with the powdered sugar, then add the cooled pudding one tablespoon at a time. Spread a third of the buttercream over the cold base. Fill the other two-thirds in a piping bag and first pipe a border on the sheet cake, then pipe diagonal lines of buttercream about three to four centimeters apart in this border.
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Prepare the jelly varieties according to the instructions on the package, let cool. When the jelly liquids are cold but not yet set, use them alternately to fill in the gaps between the buttercream lines. Refrigerate the cake until the jelly is firm. Enjoy your meal!
Also read: Recipe for sheet cakes from the GDR: Do you know “spekvetkoek”? Sounds weird, tastes super delicious – you MUST try it! >>