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Streuselkuchen (German Crumble Cake) from the Tray
A German cake classic baked all over Germany: tradition has it that Streuselkuchen from the baking tray comes from Silesia, and today it is at home everywhere. Thick, short crumbs lie on the light yeast dough, turning golden brown as they bake and smelling of vanilla and cinnamon. The recipe makes one cake of about 20 pieces.
Kochzeit
65 min
Portionen
20
Zutaten
13
Nährwerte
pro Portion305 kcal
Kalorien
5 g
Eiweiß
12 g
Fett
41 g
Kohlenhydrate
Zubereitung
- 1
Put the plain flour into a bowl and crumble the yeast into it. Knead it with the lukewarm milk, the sugar, the melted butter or margarine, the egg and the salt into a smooth yeast dough until it comes away from the side of the bowl.
- 2
Leave the dough to rise covered in a warm place until it has visibly grown.
- 3
For the crumble, mix the plain flour for the crumble with the sugar for the crumble, the vanilla sugar and the cinnamon. Add the cold butter or margarine for the crumble in pieces and rub everything into coarse crumbs with your fingers.
- 4
Line a baking tray of 30 × 40 cm with baking paper. Roll the dough out on it, press it into the corners with your hands and leave it covered to rise once more.
- 5
Preheat the oven to 180 °C conventional heat. Brush the dough with the milk for brushing and spread the crumble evenly over the top.
- 6
Bake the cake on the middle shelf until the crumble is golden brown.
- 7
Leave the Streuselkuchen to cool on the tray and cut it into pieces.
