If you’re looking for a dessert that’s perfect for serving a crowd and carries a bit of history with it, this schnapps cake from the GDR is exactly what you need.
Moist, aromatic, and layered with rich buttercream, crisp biscuits, and glossy chocolate glaze, this tray cake was once a go-to treat at parties and family gatherings across East Germany.
Now, you can bring a taste of Ostalgie (nostalgia for East Germany) into your own kitchen with this authentic recipe that’s as satisfying today as it was decades ago.
GDR Schnapps Cake Recipe
This recipe makes one sheet cake.
Ingredients
For the sponge cake base:
140 g flour
100 g sugar
3 eggs
1 packet vanilla sugar
1 tsp baking powder
1 pinch salt
For the buttercream layer:
400 ml milk
1 packet vanilla pudding powder
40 g sugar
300 g soft butter
For the glaze:
200 g coconut oil
150 g powdered sugar
2 eggs
50 g baking cocoa
Additional
50 ml schnapps (brandy, cognac, or rum – optional)
200 g butter biscuits
Step-by-Step Preparation
1. Make the Pudding for the Buttercream
Mix three tablespoons of milk with the pudding powder until smooth. Heat the remaining milk and sugar in a pot until boiling, then stir in the pudding mix and cook briefly while whisking. Once thickened, pour the pudding into a bowl, cover with cling film to prevent a skin from forming, and let it cool completely.
2. Bake the Sponge Cake
Preheat your oven to 180°C (top/bottom heat). Line a baking sheet with parchment paper.
In a bowl, beat the eggs, sugar, and vanilla sugar with a hand mixer for about 10 minutes until fluffy. Sift in the flour, baking powder, and salt, then gently fold into the egg mixture. Spread the batter evenly onto the baking tray and bake for 15 to 20 minutes, or until golden. Let it cool.
3. Prepare the Buttercream
Whip the softened butter for around 10 minutes until light and airy. Add the cooled pudding one spoonful at a time, mixing until smooth. Spread the buttercream evenly over the cooled sponge base.
4. Add the Biscuit Layer
Briefly dip the butter biscuits in brandy or schnapps (or drizzle lightly if you prefer a stronger kick) and arrange them in a single layer over the buttercream. For an alcohol-free version, use coffee or cocoa instead.
5. Make the Chocolate Glaze
Gently melt the coconut oil and pour into a bowl. Stir in the powdered sugar and cocoa powder until smooth. Let the mixture cool slightly, then mix in the eggs thoroughly. Spread the glaze over the biscuit layer, smoothing it out evenly.
6. Chill and Serve
Refrigerate the cake for at least one hour, preferably overnight, to allow the layers to set and the flavors to meld. Cut into squares to serve.
Tip
For a kid-friendly version or alcohol-free alternative, simply replace the schnapps with cold coffee or chocolate milk — the result is just as delicious, and everyone can enjoy a piece.
This recipe was created by Freundin.
