No one could make this cake like my great aunt. It is involved, you have to have patience, nurture it, and it richly rewards you. Just like my great aunt was, one of the best cooks and bakers and gardeners I’ve ever known. Aunt Jenny, this is for you!
Streuselkuchen (German Crumb Cake)
This recipe is for a 10-12 inch square or round spring form.
Special equipment: standmixer with dough hook (can also be kneaded manually).
Base layer:
- 2 cups (250 g) all-purpose flour
- 3 TB warm milk
- 1 ts fast rising yeast
- 40 g sugar (divided, 1 ts for yeast + milk)
- 1 TB bakers milk powder (optional, but helps the yeast to rise)
- 5 TB (40 g) unsalted sweet cream butter, room temperature
- 1/2 egg (reserve other half for the crumbs)
- pinch of salt
In the bowl of a standmixer with the dough hook attachment, add the flour, 3 ts sugar and the bakers milk powder, and mix all three ingredients. Make a well in the flour, and pour the milk yeast mixture in it. Turn on the standmixer, and on slow mix the dry ingredients with the yeast mixture (do not yet add: butter, egg or salt since it interferes with the yeast). Once the yeast is well incorporated and distributed in the flour mix, add the butter, 1/2 egg and salt. Knead the dough on medium speed until it comes together as a ball (it will be crumbly for quite a while, ca. 10 min). If it does not come together after 15min of kneading, add 1 TB of warm milk. Once the dough forms a ball around the hook, continue kneading for another 15min on medium speed.
Now, remove dough from bowl of standmixer, and place in a metal, glass or ceramic bowl, and let rise for ca. 30min at a warm place. Time to make the crumbs!
Streusel (crumbs):
- 2 cups (250 g) all-purpose flour
- 125 g sugar
- 125 g unsalted sweet cream butter, room temperature
- 1/2 egg (reserve other half for the crumbs)
- 1/2 ts bitter almond extract
- 1 pouch Dr. Oetker Vanille sugar (or 1/2 ts liquid vanilla extract)
- pinch of salt
Stop the mixer, when the crumbs are at equal size.
Preheat the oven to 50-80F (warm). Spray a spring form with baking spray, and distribute the base dough into the pan.
Take a fork, and gently poke the dough all over the pan. Once done, brush lightly with some warm milk.
Now, distribute all the streusel on the cake evenly.
Place in the oven at 50F for about 45min for the yeast-based base layer to rise to about 0.5-1 inch thickness. After that, remove cake from oven, and preheat to 425F, and bake the cake for ca. 20-25min.
Before serving, sprinkle wit granulated sugar.
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