This is generally made from  a larger high meat content cold meat sausage often sold at deli counters. Of course if you have  a continental butcher close by, try them first:-)   If all else fails a mild flavoured ham could also work, but it is not quite the right meat.

200g Fleischwurst (pork meat cold meat) finely diced

200g gherkins finely diced

150g mayonnaise

50g crème fraiche

Mix all ingredients and season to taste.

Traditionally this recipe has equal amounts of meat, gherkins and mayonnaise, but I often prefer to do it with a little less mayonnaise//crème fraiche mix. It is simply a matter of taste.

500g Flour
1 sachet yeast
250ml luke warm milk
75g sugar
100g butter
1 egg
grated lemon rind
pinch of mace

Sift dry ingredients in a bowl. Dissolve the yeast in the luke warm milk and leave to stand until it froths.Mix into the flour and along with the butter and egg knead into a dough. Leave to rise in a warm place covered with a tea towel for approx. 30 minutes.

80g slivered almonds
100g butter
200g sugar
vanilla extract
2-4 tablespoons of milk

melt butter with the sugar and vanilla extract. Add the almonds and mix well. Remove from heat and add in the milk - leave too cool slightly.

In a baking form (mum always used to do this as a tray bake,gives you an idea of size) Roll the yeast dough to a generous thickness to cover the tray. You don't need to worry about making it too thin if you want to put the filling in. (my mother always made 2 trays out of this recipe if she was doing a beesting without the filling) Cover the top of the dough with the sugar almond mix. Bake at 180C for approx. 35-45 minutes or until done.
Remove from oven and leave to cool.

Filling

Vanilla pudding (custard) cooked with 500ml milk and 80g custard/vanilla pudding powder.
cover with clingfilm over the warm custard to prevent a skin forming and leave to cool to room temperature.

250g butter
250g icing sugar
vanilla extract

Cream the butter and icing sugar adding some vanilla extract for flavour.
The next step is best done in a food processor with a constant mixing going on.
Whilst beating the butter icing slowly add spoonful by spoonful, the coold custard. Ensure that each bit is mixed in properly before adding the next bit. This is similar to making mayonnaise - too much at once and it can split the icing. You may need to stop adding custard before all of it is added - I can't explain it any better than that same'feeling' one has when making mayonnaise.

Cut the cake in half, layer the icing in the middle. Place the top half onto the icing and serve.

Note: done as an icing with pudding the icing does not have the texture of icing. Secondly, there is quite deliberately no sugar in the custard pudding - the icing sugar in the icing provides enough sweetness.
My understanding was that this basic buttercream recipe evolved as a result of lack of ingredients at the time for the war. It still allowed for icing without full use of butter etc.
In SA my mother found this particular icing was better in the cakes especially in the summer months when it got so hot and the normal custard style filling with cream often wouldn't hold.

125g ox liver (although my mother did often use pork)

30g bacon

2 day old bread rolls

2 - 3 tablespoons milk

breadcrumds

1 small onion

1 egg

salt,pepper, marjoram




Soak the stale bread rolls in milk until soft. Squeeze off as much of the milk as possible and along with the liver, bacon and onion put through the mincer. Add egg and seasoning to the mix. If the mix is still too wet to roll into little balls, add some bread crumbs till you have the right texture. Roll teaspoons full into little balls and simmer in a good beef stock for 10 - 20 minutes.