Do you know about “bacon fat cake”? Sounds weird, tastes great – you MUST try!

Saxon bacon fat cake is a traditional pastry from grandma’s baking book. The recipe is a little more involved, but it’s worth the work! image / McPhoto

There are recipes that have pretty weird names that do not even sound really appetizing. The “monkey fat” is one of them, but also the “moss cake”. But: have you ever heard of “bacon fat cake”? Saxon sheet cake is a delicious specialty that tastes good for the whole family – and it can do without bacon, I promise! In reality, the “bacon fat cake” is a sugary treat with yeast base and nuts – here comes the ingenious recipe.

Recipe from the GDR: You need this for Saxon bacon fat cake

Incidentally, the cake got its name from the texture: the shiny crust on top gives the sheet cake a greasy look. Any yeast dough can be used for the base.

The basic recipe: Put 500 grams of flour in a large mixing bowl and make a well in it, heat 250 milliliters of milk to the lukewarm and pour into the well. Add yeast. Then add 80 grams of butter, 80 grams of sugar, an egg and a pinch of salt and knead everything into a yeast dough. But the crucial thing about bacon fat cake is the delicious topping. Here comes the recipe

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You will need: 750 grams of cottage cheese, 100 grams of sugar, 3 eggs, 1 cup of oil, 1 packet of vanilla sugar, 2 glasses of gooseberries, 500 milliliters of milk, 1.5 packets of vanilla cream powder, 250 grams of butter, 250 grams of chopped almonds or nuts, 300 grams of coconut fat , 300 grams of powdered sugar, 1 egg, 1 splash of rum

Here’s how: Preheat the oven to 100 degrees. Prepare the yeast dough, roll it out and place it on a baking sheet lined with parchment paper. Mix quark, sugar, 3 eggs, oil and vanilla sugar in a large bowl. Pour off gooseberries. Spread the curd mixture over the bottom and then place the gooseberries evenly over the curd. Put the plate in the oven and bake for about 40 minutes. Let cool.

Delicious bacon fat cake: This is the simple recipe from the GDR

Mix the pudding powder with a little milk until smooth. Boil the rest of the milk and add the pudding mixture. Bring to the boil until a pudding has formed. Then let cool. Take the butter out of the fridge at the same time – both the pudding and the butter should be at room temperature. Then gradually stir the butter into the pudding and spread the finished butter cream on the cake. The cake should now cool properly, preferably overnight.

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The next day, roast the chopped almonds in a pan until golden brown. Then melt the coconut fat, stir in the icing sugar and add the almonds. Finally mix eggs and rum and add this mixture to the almond mixture. Spread the frosting on the cake. Let the cake cool in the fridge for another two hours, cut into pieces and serve. Have a nice meal!

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