rühmasse

Rührmasse, sometimes written Rührmasse or Rührteig in German, denotes a batter used in baking. It is a cohesive mixture created by combining eggs, sugar and fat with a liquid component, and often some flour. The fat and eggs give tenderness and moisture, while the flour provides structure. Rührmasse serves as the basis for many cakes, cookies and pastries in German‑speaking cuisine.

Preparation usually follows the creaming method: fat (butter or oil) and sugar are beaten until light, then eggs are added one by one to emulsify the mixture. After that, dry ingredients (flour, baking powder, salt) are folded in alternately with milk or water until just combined. The batter should be smooth but not overmixed, as excessive gluten development can lead to a denser crumb.

Variations include different ratios of fat and sugar and additions such as vanilla, chocolate, fruit or nuts. Rührmasse is distinguished from lighter foams, which rely mainly on whipped eggs (Schaum- or Biskuitmasse), and from shortcrust dough (Mürbeteig), which contains much less liquid and fat and is handled differently.

See also: Rührteig, Biskuit, Mürbeteig.