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Dessert

German Cake

A sweet cake made with butter, sugar, eggs, flour, nutmeg, rose water, and dried currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Beat the butter and sugar together until creamy.

  2. Whisk the eggs and add them along with the other ingredients.

Shape and bake

  1. Roll out the dough into sheets and cut into cakes using a tin cutter or the top of a tumbler.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rose + curranttop 11% of all pairs
    Smell alikelow
    Cooked together494 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Nutmeg + rosetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air and give the cakes a rich, tender crumb.
Sugar
Sweetens the dough and, creamed with butter, helps create a light texture.
Eggs
Bind the dough and add structure and richness to the cakes.
Flour
Forms the main structure of the dough once rolled and baked.
Dried currants
Add chewy pockets of fruit sweetness throughout the cake.

The step that matters

Beating the butter and sugar until creamy. Beating softened butter with sugar traps air in the fat, which gives the baked cakes a lighter texture. Under-beating leaves a denser crumb.

Swap the currant

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, nutmeg, rose):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against butter, sugar, egg, flour, nutmeg, rose. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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