Ottilienkuchen (German Chocolate Sprinkle Cake)

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

• 1 cup unsalted butter, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• cup white sugar
• 2 teaspoons vanilla sugar
• 4 large eggs, at room temperature
• 1 tablespoon rum
• 1 cups all-purpose flour
• cup cornstarch
• 1 teaspoon baking powder
• 1 pinch salt
• cup blanched almond flour
• cup chocolate sprinkles, or as desired

Directions

Step 1: Preheat the oven to 355F (180C). Grease a loaf pan with butter or line it with parchment paper.

Step 2: In a large mixing bowl, combine the unsalted butter, white sugar, and vanilla sugar. Using an electric mixer, beat the mixture until it becomes creamy and smooth.

Step 3: Add the eggs, one at a time, beating well after each addition to ensure everything is fully incorporated.

Step 4: Stir in the tablespoon of rum until fully mixed.

Step 5: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, about 1 tablespoon at a time, stirring after each addition until smooth.

Step 6: Once all the dry ingredients are incorporated, fold in the almond flour and chocolate sprinkles.

Step 7: Pour the cake batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.

Step 8: Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Once the cake is done, turn off the oven and leave the cake inside for an additional 10 minutes. This helps it set and prevents it from collapsing.

Step 10: After 10 minutes, remove the cake from the oven. Carefully unmold the cake onto a wire rack and allow it to cool completely before serving.

Cooks Note

You can substitute amaretto for the rum if you prefer a different flavor profile.

German cakes tend to be on the drier side, which is why they are typically enjoyed with a cup of tea or coffee in the afternoon.

If you have a kitchen scale, you can use the following metric measurements for accuracy:

• 250 grams butter
• 150 grams sugar
• 200 grams flour
• 50 grams cornstarch
• 100 grams almond flour
• 75 grams chocolate sprinkles

Nutrition Facts

Per Serving	Amount
Calories	378
Total Fat	24g
Saturated Fat	12g
Cholesterol	108mg
Sodium	81mg
Total Carbohydrates	35g
Dietary Fiber	1g
Total Sugars	13g
Protein	6g
Calcium	40mg
Iron	1mg
Potassium	64mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ottilienkuchen is a classic German cake made with almond flour and chocolate sprinkles. This simple yet flavorful cake is often baked for afternoon tea or served during festive occasions. While its ingredients are quite straightforward, the result is a delightfully moist and aromatic dessert, perfect for those who love almond-based cakes. The Ottilienkuchen is a traditional recipe that is as much about family heritage as it is about indulgence.

History of Ottilienkuchen

The origins of Ottilienkuchen are somewhat unclear, but it is a beloved dessert in Germany, especially in regions like Bavaria. The cake is named after St. Ottilia, a patron saint of the blind and a popular saint in southern Germany. Some believe that the cake was first made in the 19th century as a simple dessert for celebrations or as a treat to accompany afternoon tea. Its simple ingredients, like almond flour and chocolate, have made it a timeless favorite in German households, especially during special family gatherings.

Regional Variations

Ottilienkuchen's regional variations often include slight changes in ingredients or methods of preparation. In southern Germany, for example, its not uncommon to see a version made with hazelnut flour instead of almond flour. Some versions are made without rum, while others may incorporate amaretto or other flavored liqueurs. However, the use of chocolate sprinkles remains a constant across most regional adaptations, giving the cake its signature sweet crunch. Depending on the region, it may be baked as a loaf cake, round cake, or even in individual portions, often served with a dusting of powdered sugar or a drizzle of chocolate glaze.

How It Differs from Similar Cakes

Ottilienkuchen differs from other German cakes, such as the famous Schwarzwlder Kirschtorte (Black Forest Cake) or Bienenstich (Bee Sting Cake), in its simplicity and texture. Unlike the rich, layered cakes common in German pastry traditions, Ottilienkuchen is a one-layer, moist loaf cake. It does not rely on heavy cream, chocolate mousse, or fruit fillings. The addition of almond flour gives it a slightly denser, nutty texture, setting it apart from lighter, spongier cakes like the Gugelhupf.

Where Ottilienkuchen is Typically Served

Ottilienkuchen is commonly enjoyed in Germany during afternoon tea or coffee breaks, a beloved tradition known as Kaffekrnzchen. It is often served as a dessert at family gatherings or small celebrations. In some parts of Germany, it might also be served at local festivals or fairs. It pairs beautifully with a warm cup of tea or a strong coffee, which helps balance its rich, almond flavor and slight sweetness. The cake's rustic and comforting nature makes it an excellent choice for any casual or formal gathering.

Interesting Facts

• The use of chocolate sprinkles as a topping is typical of German cakes, adding a crunchy texture and enhancing the flavor.
• Many traditional German cakes, including Ottilienkuchen, are known for being less sweet than their American counterparts, reflecting the German preference for subtly flavored desserts.
• Ottilienkuchen is a perfect example of a Teekuchen (tea cake) in Germany, designed to complement the country's robust coffee and tea culture.
• Almond flour, a key ingredient in Ottilienkuchen, has been used in German baking for centuries, owing to the region's long history of almond cultivation.

FAQ about Ottilienkuchen (German Chocolate Sprinkle Cake)

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