Cell-shaped cake
Discover this traditional Harz pastry, made with eggs, sour cream, and vanilla pudding. It’s a sweet and moist cake.
A sweet and moist cake, a specialty of Harz pastry. The recipe has been passed down through generations in my family. The name may originate from the Benedictine abbey of Cella, founded in the 12th century, but its exact origin remains uncertain.
Ingredients and directions
- Prep time30 min
- Cook time30 min
- Total1 hr
- DifficultyMedium
- CostBudget
- Cooking methodfour
- Estimated cost$8.38 $1.40 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $2.79
- $0.37
- $0.17
- $3.29
- $0.25
- $1.09
- $0.09
- $0.33
Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.
Directions
- Spread the soft cake batter evenly on a baking sheet. ≈ 4 min
- Combine the egg yolk with the sour cream and vanilla sugar. Whip the egg whites to stiff peaks and gently fold them in. ≈ 10 min
- Mix the vanilla pudding with the milk, add a little buckwheat puree, then mix with the tangerine pieces. Spread the mixture over the pastry and bake in the oven at 180 °C for 30 minutes.
The bill
Cell-shaped cake
- 8 eggs$2.79
- 40 g of butter$0.37
- 2 tablespoons of vanilla sugar$0.17
- One vanilla pudding container$3.29
- 1 cup of milk$0.25
- Semolina soup$1.09
- sugar$0.09
- Orange peel fragments$0.33
Total$8.38
that's $1.40 per person
Estimated price; varies by store.
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