Kreppukaka

Crisis cake

The times now are crying out for a crisis cake...

The recipe for this cake probably comes from the time of the global economic crisis in 1929, when there were supply shortages and many people had no money. In order to bake, you had to make do with recipes without milk and eggs, and if in doubt also without butter. However, this is a slightly more opulent version of the "crisis cake" of the time, with butter cream and chocolate. I tried the recipe because of the current situation.

To return to the current crisis:

When it comes to Corona, the current numbers from Iceland currently look very encouraging. At the daily press conference on Friday it was reported that no sample had tested positive within the last 24 hours, meaning that no new infection had been detected. There was one positive sample on Saturday - however, 193 samples were evaluated on Friday and 685 samples on Saturday, which is also a particular success. At the press conference today on Sunday it was announced that there were 2 positive tests in the last 24 hours, out of a total of 381 samples evaluated.

A total of around 46,000 Icelanders have been tested for Corona so far, around 12.9% of the entire population. There have been 1,792 positive tests so far, i.e. 3.9% of all tests. There are currently 174 people in Iceland who are Corona positive.


Ingredients

150 g flour
120 g sugar
3 Tbsp cocoa
1 tsp instant coffee
1 pinch of ground vanilla
1 tsp baking soda
1/2 tsp salt
100 ml lukewarm water
50 g oil
1 Tbsp vinegar

For the glaze

100 g dark chocolate
120 g soft butter
80 g powdered sugar
1 pinch of ground vanilla


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, combine flour, sugar, cocoa, instant coffee, vanilla, baking soda and salt.

Then add the lukewarm water, oil and vinegar and work into a smooth dough.

Line the springform pan with baking paper and pour the dough into it.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes.

Then take it out of the oven and let it cool completely.

Then prepare the cream:

Crush the chocolate and let it melt in a water bath.

Meanwhile, mix the butter with the powdered sugar and the ground vanilla...

...stir until frothy and creamy.

Then add the melted, lukewarm chocolate and mix thoroughly.

Then spread the cream on the cake.

...and spread on it.

Place in the fridge for at least 2 hours so that the cream sets and then serve.

[Translated from here.]