The terminology “im Wechsel” in this case means to add by alternating between the ingredients. In other words, alternately add the flour mixture and the buttermilk to the egg/sugar mixture.

The idea is to be able to mix everything together fairly quickly – without having a large amount of dry ingredients going in at once.

Instead of using vanilla, I like to use almond flavoring – is that because it tastes like marzipan (a real treat for us Germans!)

Keep up the great work sharing these recipes!

[...] syrup. I just found another recipe that I’m going to share with you (I explain why in the Eierkuchen post), but I have decided to post only one recipe per post. That will make it easier for you to [...]

[...] syrup. I just found another recipe that I’m going to share with you (I explain why in the Eierkuchen post), but I have decided to post only one recipe per post. That will make it easier for you to [...]