Hey there, I’m Eileen.

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German Papageienkuchen vs. Rainbow Cake

Papageienkuchen Recipe

Prep Time: 15 Minutes
Prep Time: 35 Minutes
Total time: 50 Minutes
Servings: 20-24 slices


  • 300 g flour
  • 300 g sugar
  • 1 sachet baking powder (2 tbsp)
  • 4 eggs
  • 250 g butter
  • 250 ml sour cream
  • 1 sachet red jelly powder ("Rote Grütze")
  • 1 sachet custard powder ("Vanille Pudding")
  • 3 tbsp cocoa powder
  • 250 g coconut fat
  • 125 g sugar
  • 3 eggs
  • 3 tbsp cocoa powder
  • 2 tbsp vanilla sugar
  • colourful sprinkles


1. Preheat the oven up to 180° C. Melt the butter. Mix together the eggs with the sugar until fluffy, then add the butter and sour cream.
2. Blend until well combined. Add baking powder to the flour and mix it into the liquid mixture step by step.
3. Now for a traditional Papageienkuchen, separate the batter into three bowls and add the raspberry, vanilla and chocolate flavour into one of the three bowls - when the batter gets too dry add a splash of milk or fizzy water.
4. Get a baking tray and line it with some baking paper. Add the batter in dribs and drabs with the different flavours onto the paper until used off completely and level it off at the end. Bake for 20-25 minutes.
5. While the cake is cooling off, prepare the glaze: Melt the coconut fat and cream together the eggs and the sugars. Add the chocolate powder and then the coconut fat step by step - this can be done with a whisk or hand mixer.
6. Glaze the completely cool cake and decorate with sprinkles. Let the glaze set at room temperature or in the fridge before serving it. Enjoy!

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