A very simple and delicious cake! And a classic that is as common in Germany as a chocolate chip cookie is in America. I have made this cake about a hundred times in Germany, following a very old Dr. Oetker recipe that never failed - it was always moist and buttery with a slight crispness around the edges and not too sweet. I could have made it in my sleep! (And I bet I did occasionally fall asleep while baking three of these the night before our twin girls’ birthdays, one for each to take to school and one for home). But when we moved to America this recipe simply did not work anymore. I tried many variations and even used German butter, but the cake always turned out dry. It needed more fat but I didn’t want to add vegetable oil. I found a perfect way to make this cake as moist as it should be. The secret is in the cream!