I don't know if there's anything richer to accompany mattes in the shade of a Santafesino tree than the German cake. In some localities in the interior of the province, as in Esperanza, they make it like the gods. So they hold the record for the largest German cake in the world, with more than 90 meters (some animals).

The term “German cake” is generic, since the appfelstrudel, the sacher torte and so many more are several specific German cakes. But, in Santa Fe, when we mention that name, we make unequivocal reference to the pastry product made from the recipe offered by the descendants of Germans in the region.
The story is that, many years ago, milk was used in settlers' houses to produce all possible products and, in the face of the surplus of milk cream, which could not be preserved because it did not have refrigeration devices at that time, this cake was cooked to take advantage of it. Many are its variants, depending on the family from which the recipecomes, but we chose to send them this one, which isone of the most simple and exquisite. And as the pastry chef who made it often says, “That's how my grandmother taught me how to make German cake.”

Ingredients

For the sponge cake

• 200 g sugar
• 150 g melted butter
• 400 g leavening flour
• 3 eggs
• 150 cc milk
• Essence vanilla

For coverage

• Zest of a large lemon or 2 small
• 3 tbsp. sugar
• 75 g cold lard
• 4 tbsp. filled with flour 0000

Preparation

For coverage

The cover of the cake German is done simply by joining by hand all the ingredients until that a granulate is formed. Do not touch of extra this preparation with your hands because you can warm up the butter and ruin the granulate. Book inside the refrigerator until the time of use it.

For the sponge cake

1. Melt the butter and tip over the sugar. Beat until both ingredientsare well integrated.
2. Add eggs one by one, beating well after each addition.
3. Add the sifted flour, whisking along with milk and a few drops of vanilla essence.
4. Beat a couple of minutes until we have a creamy preparation.
5. Place the dough in a 25 cm diameter molded and floured mold and place the cover we made before, covering the entire surface of the cake.
6. Bake at 180 °C for about 50 minutes.

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