Layered Butter Cake recipe  » Recipes  »
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  • However, to me, the result is well worth the trouble
  • You can also add some vanilla, if you like vanilla taste

    • by Lorianna
      all reviews
      This cake is a pain to make, I tell that upfront to everyone who asks for the recipe. The process is not hard but time consuming, which can be rather annoying in our day and age of everything instant. However, to me, the result is well worth the trouble. Take 2 and 1/3 sticks of butter (or margarine) and place them in the freezer.

      I usually do that several hours before I start cooking, or the day before, to make sure the butter is hard. When it’s hard, unwrap and grate it into a large mixing bowl. Add 1 cup of sour cream, just a little bit of salt (a

      tip of a teaspoon), and some flour.

      Start mixing it together with your hands, adding flour as you go until the dough is thick and not sticky. Usually, it will take about 3 cups. When the dough is done, place it in the fridge for 2 hours (or overnight).

      The next step is to divide the dough into 8 parts. Each one is to be rolled as thin as possible, placed onto a baking sheet (non-greased) and baked in the oven until golden. Note: in order to prevent the layers from bubbling, poke each one with a fork in several places before you bake them.

      The layers are baked relatively ...

      • fast. When you are done with the layers, let them cool off. Just leave them sitting on the counter and work on the cream while they are cooling.

        The cream is easy to make: you will need a can of sweetened condensed milk and a stick of butter, this time soft. Simply cut the butter into pieces, add them to the condensed milk, and mix together with a blender or mixer. If you want thicker cream, add more butter.

        You can also add some vanilla, if you like vanilla taste. When the layers are cool, take a large plate, place it upside down onto each one and cut the edges

        off with the knife, working around the plate. This will make the layers all the same size and shape.

        Spread the cream over the first one; place the second one on top, spread the cream again - and so on, until you are done. Use the leftover dough you’ve cut off to crumble up and pour onto the top. The cake is almost done!

        Now the hardest part: place the cake in the fridge and do not touch it for 24 hours.

        If you want the cream to soak in better, cover the cake with a large plate and place something heavy on top. On the next day, the cake will be ready to enjoy.

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      The review was published as it's written by reviewer in November, 2005. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 49261118730530/k2311a1126/11.26.05
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