The 'Wattekuchen', or cotton cake, is a classic dessert from the German Democratic Republic (East Germany) that has regained popularity for its nostalgic appeal and remarkably light texture. The name 'cotton cake' refers to the sponge base, which is described as so fluffy that it dissolves on the tongue like a piece of cotton wool. This traditional baked good is often associated with childhood memories and cozy afternoon coffee gatherings with family and friends. [1]
Creating this East German staple involves a specific sequence for three distinct components: the sponge base, a creamy vanilla pudding layer, and a crispy coconut topping. To begin, preheat your oven to 180°C (fan-assisted). Line a deep baking sheet, approximately 26 x 38 cm, with parchment paper and lightly grease the edges with butter or margarine. In a large bowl, combine 300g of flour, 300g of sugar, 150ml of neutral oil (such as sunflower oil), 150ml of sparkling water with high carbonation, one packet of vanilla sugar, 9g of baking powder, and four eggs. Beat these ingredients thoroughly with a hand mixer until you achieve a smooth, consistent batter. Spread the dough evenly onto the prepared baking sheet and bake for 15 minutes. Allow the base to cool slightly before proceeding. [1]
While the base cools, prepare the pudding filling. Mix one packet of vanilla pudding powder with 30g of sugar (approximately 2 tablespoons) in a bowl. Add 6 tablespoons of milk and stir until smooth. Heat the remaining 500ml of milk in a saucepan until it reaches a boil. Remove the pot from the heat, whisk in the pudding mixture, and simmer gently while stirring constantly for another minute. Pour the warm pudding over the cooled cake base and let it set briefly. For the final touch, melt 100g of butter or margarine with 100g of sugar and 100g of shredded coconut in a saucepan over medium heat until the butter is melted and the sugar dissolved. Spread this mixture evenly over the warm pudding layer. Let the Wattekuchen cool completely before slicing it into pieces. For extra aroma, some variations suggest adding a pinch of lemon zest or a handful of nuts to the batter. [1]
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