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| I don't know if I'm posting in the right spot..Please direct me if I'm not...My German freind makes this wonderful Plum Cake. I have tried to convert the measurments and it was terrible. It is written exactly how she gave it to me. thanks for any help. :o)
vicki Dough:
Filling:
then you need German Streusel
Mix all ingredients together until you get small streusels. More flour if too wet. Sprinkle the steusels on the filling and bake the cake for appr. 45 min. at 395F. after cake cools down, decorate it with whipped cream. 200 ml heavy whipped cream with 1 pck of "whip it" from Dr. Oetker. sprinkle with cocoa adn that's it. |
Follow-Up Postings:
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- Posted by Ginger_St_Thomas (My Page) on Fri, May 13, 05 at 4:18
| Under the dough section, shouldn't one of the sugar measurements be for flour, not sugar? You can convert using the table below. |
Here is a link that might be useful: Grams
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| OH thanks, yes the very first one is 200 grams of all Purpose flour |
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- Posted by Daisyduckworth (My Page) on Tue, May 31, 05 at 6:51
| You know what I reckon? The recipe has already been converted from imperial to metric - and not done very well at that, adding to the confusion! I do these conversions back and forth all the time, and have done so for well over 40 years, since Australia went metric (I was brought up on British imperial measurements), and I’ve never had a failure yet. Here’s my version: Dough: Mix all ingredients together and chill 1 hour in refrig. Filling: then you need German Streusel Mix all ingredients together until you get small streusels. More flour if too wet. Sprinkle the steusels on the filling and bake the cake for appr. 45 min. at 190C (395F). after cake cools down, decorate it with whipped cream. 210ml (7 ounces) heavy whipped cream with 1 pck of "whip it" from Dr. Oetker. sprinkle with cocoa adn that's it. I have no idea what "whip it" from Dr. Oetker might be, but I’d ignore it and use 250ml (8 ounces) of whipped cream, sweetened with sugar or honey instead. Here’s a quick rundown of the measurements I’ve always found successful. Close enough is good enough. *1oz = 30g 1 teaspoon = 5g For oven temps, just roughly halve the Fahrenheit measurements and round off the results, using a bit of common sense, and being guided by the measurements given on your oven. It’s rough and ready, but it works. You’ll never find an oven which will have temperatures like ‘356F’, so it becomes 350F; similarly, you won't find a metric oven with '175C', so it becomes 170C. 350F= 180C |
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| WOW! thanks a lot. My friend probably didn't have the recipe down and just guessed at the measurments. Sure makes understanding why mine never turned out, fairly easy now! I'll try again. It's really a good cake! vicki |
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| Vicki, one important thing to remember is that the Imperial measurements are ounces by WEIGHT, not FLUID ounces (the kind marked on your measuring cup). You will need a scale to measure them. |
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