Kirsch-Streuselkuchen
Katja and Diana came to my place to prepare – and eat! – this classic German cake. All the pictures are from Diana. Lecker!!!
Ingredients
120 gr. sugar
200 gr. butter
1 egg
350 gr. flour
1 tea spoon of baking yeast for cakes
1 glass of sour cherry
1 small packet of vanilla sugar
Cinnamon
Preparation
1.Make a pastry dough by mixing sugar, egg and butter. Add the yeast and work the pastry until the dough is soft.
The dough - mix egg, sugar, and butter
The dough when it is ready
2. Butter the baking pan, grate some old bread in order to get a tin layer of breadcrumbs and spread the dough using the fingertips. Keep apart half of the dough for the crumbles.
Spreading the dough
3. Separate the cherries from the juice using a colander. Keep the juice.
Sour cherries - Sauerkirschen
4. Warm up the juice in a small pot, add slowly 4 spoons of flour and mix until the juice becomes a thick liquid.
Preparing the cherry juice
5. Add the cherries in the pot and pour everything on the dough.
Spreading the cherries and the juice
6. Use a palette knife or a spoon to spread the cherries and the juice so that the dough is fully covered.
Help yourseful with a palette knife or a spoon
7. Prepare the crumbles: mix the rest of the dough with 4 spoons of flour, vanilla sugar and a sprinkle of cinnamon and breake the dough into crumbles.
Preparing the crumbles
8. Sprinkle the crumbles on top of the cherries…
Sprinkling the crumbles
9. … until the cake is fully covered and ready to go into the oven. Bake for 35-45 minutes at 175 degrees.
Kirsch-Streuselkuchen before baking
Kirsch-Streuselkuchen after baking
und dann genieß mit deutschen Freunden!
Cutting the Kirsch-Streuselkuchen