Vanilla Bean Malt Cake is a simple cake wich seems to be no big deal. But that’s what makes it so special: the combination of vanilla and malt works perfectly and reminds me of a delicious vanilla malt milkshake. The crust is soft and the cake itself is super juicy. Really stunning.
Tools & Equipment
- 10-cup bundt pan
- Stand mixer fitted with paddle attachment
- Silicone spatula
- Glass measuring cup
- Big spoon
- Parchment paper
Recipe Tips for making Vanilla Bean Malt Cake
Grease and flour: to prevent the cake from sticking to the pan the bundt pan should be greased and floured well before using it. By tapping and turning the baking pan you spread the flour evenly.
Sour Cream has a fat ratio of 12 to 16 percent; origins in the American kitchen and difficult to find in Germany. Sour Cream can be replaced by Schmand or saurer Sahne.
The Glaze: Mix the ingredients well together. At the beginning you may think you need much more liquid, because the mixture is a little viscous. By stirring well you get a good texture. In case the glaze is too thick, add milk and if it is too thin, add powdered sugar. It is best to add only small amounts at a time, as the consistency changes quickly when stirring.
Storage: At room temperature, well-wrapped or under a cake dome you can keep it up to 5 days.
My Summary for Vanilla Bean Malt Cake
Difficulty: simple. This recipe is ideal for beginners since no special equipment is needed. The ingredients can easily be mixed by hand instead of using a stand mixer. Besides, the preparation is very easy.
Taste: you add vanilla and malt to the cake itself and to the glaze, which creates a strong flavor.
Texture: the cake is super moist and soft.
PROS: easy and yummy.
CONS: none.
