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Overall Rating: 4 out of 5 4 out of 5
5 Stars with Improvements, June 23, 2009
By Nataschan

"This is a delicious cake. With the following changes, I believe it is a 5-Star recipe:

Add 1/3 c. sugar to the crust. (It can't be a "cookie crust" without any sugar, can it? The cake is not particularly sweet as is.) Also, add 1/4 tsp. baking powder (to make it a bit flaky), and 1/4 tsp. salt. Also, I prefer substituting 1 stick butter + 6 T. shortening for the 14 T. butter (makes crust flakier, and it doesn't brown excessively).
Once the filling is cooked, stir in 2/3 c. applesauce or drained, crushed pineapple. (It improves both flavor and texture, and is an authentic addition, according to my German parents).
Finally, I pre-baked the bottom of the crust for 10 minutes, let it cool slightly, then added the dough for the sides. This extra step is probably not necessary, but may keep the bottom from getting mushy.
All in all, a nice recipe, and it's definitely being added to my file of favorite cakes."

3 of 4 people found this review helpful.
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