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Cake + Male + Lover



May is in autumn. The meteorological winter begins on 1 June. The German "Biskuit" has not much in common with the English definition(s) of biscuit. Isn't it confusing?

There is a cake that has its origin in the German Democratic Republic, a country that no longer exists. With the end of the country also there was the end of the so-called Agricultural Production Cooperative (LPG). However, the cake that is known in the Central German region still exists. The cake that is known in the Central German region has withstood the changes. This cake is known as LPG-Cake and was probably invented around 1965 in Thuringia. There are so many different recipes that one can almost assume that every family has its own recipe for it. So my recipe is also only based on the basic composition.

Back to the biscuit. In British English, biscuit refers primarily to a cookie. If the Australian slang is included, then a chocolate biscuit turns into a choccy biccy. But what I need for the cake as a base is simply a sponge cake base. 

Since @malelover loves this cake, I simply rename it to Malelover Cake. :m1227: He was born and raised in the country and region of origin.


Malelover Cake

For the cake base:

6 medium eggs
180 g sugar
120 g flour
60 g potato starch (or flour)
2-3 tbsp. water
a pinch of salt

For the vanilla buttercream:

500 g milk
1 vanilla pod
45 g cornstarch
225 g butter (unsalted), room temperature
75 g powdered sugar

For the chocolate glaze:

250 g coconut oil (hardened)
75 g powdered sugar
75 g baking cocoa
1 egg (as fresh as possible)
2 tbsp. milk

black currant jam

butter cookies




Preheat the oven to 175 °C. Line a baking sheet with parchment paper, place a baking frame (30 cm x 38 cm x 5 cm) on the baking sheet. Alternatively, you can use a baking pan of the same size, the bottom of which is lined with parchment paper. Please do not grease anything.

IMG_20200514_132712.thumb.jpg.f963a30d115c1fab8e0ebd2b6e79bba7.jpgSponge cake base

Method A (warm/cold):
This is the method I prefer to use. Since my food processors can also cook, I can use this warm-cold method very easily. The method also works with a whisk and a stainless steel bowl, which you place over a pot of simmering water. However, it is more of an endurance sport, as you have to beat the eggs for about 10-15 minutes.

Adjust the temperature of my food processor to 38 °C, add the eggs to the mixing bowl and run the machine at it's highest setting. Add a pinch of salt and 2-3 tbsp. water. Add the sugar step bei step. When the temperature is reached, switch off the heating function and let it continue beating until about 25 °C are reached. The bowl should now be filled very well with a rather stiff egg-sugar foam. 

Mix the flour well with the potato starch and sift it over the batter in several steps (5-6) and carefully fold it in. Pour the batter onto the prepared baking sheet, spread evenly and smooth out the top.

Method B:
Separate yolk and egg white. Beat the eggs, a pinch of salt, 2-3 tablespoons of water and 120 g sugar until foamy. Beat the egg white and the remaining sugar in a separate bowl until frothy. (Always add the sugar step by step.) Carefully fold the stiffly beaten egg white into the first mixture in 3 steps.

1280px-Butterkeks.thumb.jpg.1dd0699d3e122235750cbf6fb4b2ec1a.jpgMix the flour well with the potato starch and sift it over the batter in several steps (5-6) and carefully fold it in. Pour the batter onto the prepared baking sheet, spread evenly and smooth out the top.

Place in the oven and bake for about 15-20 minutes at 180 °C (top/bottom heat). Don't open the oven door in the first 10 minutes! Usually I turn off the oven, wait 10 minutes and open the door a little bit and leave the base in the oven for another 20 minutes. The result is better when it cools down slowly. Remove the baking frame with a knife, carefully turn the base upside down and remove the parchment. Since I finish the cake the next day, I lay the removed parchment paper on the top of the sponge cake base.


Prepare the vanilla pudding for the vanilla buttercream filling. Mix the cornstarch with some of the milk until smooth. Add the remaining milk, vanilla pulp to a saucepan, mix and bring to a boil. Add the cornstarch mixture and stir until the pudding thickens. Take off the heat and let cool down a bit, then place a piece of plastic wrap right on top of the pudding so it does not develop a 'pudding skin'. Let cool down completely. I prepare the vanilla pudding the evening before and take the butter out of the fridge so that all the ingredients for the buttercream are at room temperature the next morning.

For the vanilla cream add the butter and powdered sugar to a large bowl and mix on high speed until light and fluffy. Add the cooled pudding one tablespoon at a time and mix in. Make sure the pudding and butter have the same temperature - room temperature! If one is too warm or cold, the cream might go bad, cause the two ingredients won't stay together. 


IMG_20200515_081514.thumb.jpg.962ab9d0795b71b69d79cca5e466e474.jpgCover the sponge cake base thinly and evenly with currant jam. Spread the vanilla cream on top of the sponge cake base.

A layer of butter cookies, dipped in brandy, is placed on top of the butter cream. The cookies I used to use, soak up the brandy quickly, so that I always had about 200 - 300 ml brandy in the cake. :tiny-smileys-yesemoticons-023:
This time I baked the cookies myself. But they are firmer and they just didn't want to drink brandy. I simply crushed them and made a kind of dough with the brandy and spread it on the buttercream. 


Chocolate glaze

Let the coconut oil melt slowly. It is important that it is liquid for further handling, but not too warm. I usually let it cool down further until it gets a wee bit opaque. Mix the cocoa with the powdered sugar in a stainless steel bowl, add the egg and the milk and stir from the middle with a stirring spoon. (It is not necessary to stir in the entire cocoa-sugar mixture at this stage.) Add the coconut oil in several small steps and stir in more and more of the cocoa-sugar mixture until everything is nicely blended together. The consistency should be rather viscous. If the mixture is too firm, simply place the bowl on top of a saucepan with simmering water.

Pour over the cake and cover everything.

Don't eat and drive!


The black currant jam can be replaced by sour cherry jam or blackberry jam. It's also possible to replace the brandy by a mild whiskey. I have also used espresso for a half instead of brandy to have a non-alcoholic variation. 

If you do not have potato starch at hand, you can also replace it with flour. The potato starch gives the sponge cake a finer structure. 

Finally, I didn't forget baking powder. :tiny-smileys-yesemoticons-080:


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LOL I was going to tell you that there's a member named @malelover (although you go way further back with him than me!)  

I'm impressed that he has a cake named after him!  

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