My Grandmother has this great recipe….

Willkommen in Deutschland!

OK, it’s not my Grandmother’s recipe, however, this is an authentic German Grandmother’s recipe from my lovely German friend’s Grandmother! Apparently she makes this cake quite often and knows the recipe by heart so was able to recite it to her over the phone when I asked her for it for my blog.

This recipe is fantastic, and although I have not tried Streuselkuchen before, I got much praise from my German friend who said that I had done her Grandmother proud!

Streuselkuchen is a traybake cake. The base is a bready, semi-sweet, yeast dough, this is covered with pureed apples, and these apples are covered with ‘Streusel’. Streusel is probably better described to you and me as being the crumble on top of an apple or rhubarb crumble. Essentially butter, flour, and sugar rubbed together to make crumbs, these are sprinkled on top of the apple puree and give a lovely, crispy, buttery sensation in the mouth.

This cake would be fantastic for afternoon tea, a casual dessert, and a great way to feed lots of kids.
The only thing that I did that made it not 100% authentic was that I made it in a roasting tin as opposed to a Swiss roll tin. The result was a base that was slightly thicker than it traditionally would be. Nonetheless, it was all gobbled up and thoroughly enjoyed by everyone.

Here’s how I made it:

Yeast Dough:
500g flour
300ml milk
1 package of dry yeast
2 soup spoons of sugar
1 pinch of salt
50g butter

Apple Puree:
1.5 Kilo’s Sour Apples (Granny Smiths, Brambles etc.)

Streusel:
100g Cold unsalted Butter
200g sugar
200g flour

• Preheat oven to 180C.
• Start by making the yeast dough.
• Melt the 50g butter in a pan and allow to cool.
• Gently heat the milk in a pan and dissolve the sugar, followed by the yeast.
• Sift the flour into a bowl, and sprinkle in the salt.
• Stir in the milk and yeast mixture, followed by the melted butter.
• Leave in a warm place until double in size.
• Now to make the apple puree.
• Peel and chop the apples into smallish pieces.
• Put them in to a large saucepan with a few drops of water or lemon juice.
• Allow to stew on a low heat, with the lid on, until soft and pureed.
• In the meantime, make the Streusel.
• Sift the flour into a bowl.
• Stir in the sugar.
• Chop the butter into 1 cm cubes and rub into the sugar and flour mixture.
• It should resemble breadcrumbs.
• When the dough has doubled in size, spread it out over a Swiss roll tin.
• Cover this dough with the apple puree.
• Sprinkle the Streusel on top.
• Bake in the preheated oven for 20-30 minutes.
• When it’s ready, the base should look like it is cooked though and the streusel should be lightly browned.
• Chop in to squares and serve cream on the side.

Guten Appetit!
 
13 down, 14 to go….