"Krawallkuchen"... an old GDR recipe... sooo delicious

Hi everyone,

I’d already mentioned that I was going to bake this cake. I didn’t know the recipe before either; my friend found it in her old recipe book. Now everyone, or some of you, may be wondering why it’s called “Krawallkuchen.” Well, I don’t know either. My future son-in-law said it’s so delicious that it causes a ruckus on your hips—which may well be true if you eat too much of it.

Recipe

Ingredients
For the batter

200g sugar
150g butter
2 eggs
2 packets vanilla sugar
1 cup sour cream
250g flour
1 tsp baking powder; I usually use cream of tartar baking powder
1 pinch baking soda
3 tbsp baking cocoa — I left this out because I didn’t have any on hand

the topping

100g butter cookies, chopped
100g block chocolate / couverture
100g almonds, chopped
250g coconut oil
2 eggs
6 tbsp powdered sugar
4 tbsp milk


Preparation

Mix all the ingredients for the batter well, line a standard baking sheet with parchment paper and spread the batter on it. Bake at 160 °C convection for about 20 minutes, do a toothpick test, and if necessary bake for another 5 minutes; 20 minutes is quite enough for me. Let the cake cool.
In the meantime, prepare the topping: melt the coconut oil and stir in all the remaining ingredients well, then spread it over the cake and let it set.





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Oh, Ines, that really sounds like it’ll go straight to the hips—it’s quite rich!

A really nice addition to our CP baking book. Since I don’t tolerate coconut fat very well, this recipe is unfortunately out of the question for me. But I’m sure it’s super delicious. When I first read it, it reminded me of “Kalter Hund.” That also contains cookies, chocolate, and coconut fat.

Your love handles say hello ;-) :-)

Wow, that sounds really delicious, Ines. TOO delicious! I can totally see why I’d need new clothes afterward. ;-)

Hi, everyone!
I tried this amazing cake today and I’m thrilled. However, I didn’t make the topping quite as rich.I melted 300 g of chocolate coating, stirred in 200 g of
sifted almonds, and spread just that on the cake. So I left out the cookies, coconut oil, eggs, powdered sugar, and milk. My family loved it, and I’ll definitely have to bake another sheet pan soon. So thanks for the recipe!

I’m glad to hear that, and the not-quite-as-rich version sounds good—I’m sure I’d prefer that one, too.