Kirsch-Streusel-Kuchen

Kirsch-Streusel-Kuchen
Kirsch-Streusel-Kuchen

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
Make a pastry dough by mixing sugar, egg and butter. Add the yeast and work the pastry until the dough is soft.

1
The dough – mix egg, sugar and butter
2
The dough when it’s ready

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.

4
Spreading the dough

Separate the cherries from the juice using a colander. Keep the juice.

3
Sour cherries – Sauerkirschen

Warm up the juice in a small pot, add slowly 4 spoons of flour and mix until the juice becomes a thick liquid.

5
Preparing the cherry juice

Add the cherries in the pot and pour everything on the dough.

6
Spreading the cherries and the juice

Use a palette knife or a spoon to spread the cherries and the juice so that the dough is fully covered.

7
Help yourseful with a palette knife or a spoon

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.

8
Preparing crumbles

Sprinkle the crumbles on top of the cherries…

9
Sprinkling crumbles

… until the cake is fully covered and ready to go into the oven. Bake  for 35-45 minutes at 175 degrees.

10
Kirsch-Streusel-Kuchen before baking
11
Kirsch-Streusel-Kuchen after baking

Und dann genieß mit deutschen Freunden!

12
Kirsch-Streusel-Kuchen

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