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A classic streusel cake combines a crispy shortcrust base with creamy pudding filling, juicy cherries, and crunchy crumbles. The combination of buttery dough and fruity filling makes it the perfect companion for afternoon coffee.
Essential Ingredients
- Cold butter: For crispy streusel
- Soft butter: For smooth shortcrust
- Vanilla pudding: For creamy filling
- Juicy cherries: For fruitiness
- Sour cream: Makes the filling especially creamy
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Path to Perfect Streusel Cake
- Preparing streusel:
- Process the cold butter with flour and sugar into crumbles. Refrigerate for optimal consistency.
- Developing dough and filling:
- Knead the shortcrust thoroughly and roll out directly in the pan. Cook the pudding cream carefully and refine with sour cream. Drain the cherries well so the base doesn't get soggy.
- Perfect assembly:
- Distribute the dough evenly in the pan and pull up a small edge. Spread the pudding cream on the pre-baked base. Distribute cherries on top and sprinkle the chilled streusel evenly over them.
- Perfect baking:
- Bake at 180 degrees for about 35-40 minutes. The streusel should be golden brown, the pudding firm. Let the cake cool in the pan.
This traditional sheet cake is a timeless classic that impresses with its combination of crispy and creamy textures.
Variations and Adaptations
The basic dough is suitable for various types of fruit. In summer with fresh cherries, plums, or peaches, in winter with sour cherries from the jar. The pudding layer can be refined with different flavors such as lemon or almond.
Storage and Serving
The cake stays fresh in the refrigerator for up to three days. Let it come to room temperature before serving. With a scoop of vanilla ice cream or fresh whipped cream, it becomes a special dessert.
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Troubleshooting
- Dough too dry: use more butter
- Filling too liquid: cook pudding longer
- Pale streusel: extend baking time
- Soggy base: drain cherries better
This streusel cake is a prime example of German baking. The perfect balance between shortcrust, pudding, fruits, and streusel makes it a popular classic for any coffee table.
Frequently Asked Questions
- → Can I use fresh cherries?
- Yes, pitted sour cherries or sweet cherries are suitable. Drain them well before using.
- → Why does the dough need to be chilled?
- Cold shortcrust pastry is easier to work with and becomes crispier when baked.
- → How do I prevent a skin on the pudding?
- Cover the warm pudding directly with plastic wrap so that it lies on the surface.
- → Can I freeze the cake?
- Yes, cut into pieces and freeze for up to 3 months. Thaw at room temperature before serving.
- → Why cold butter for the crumbles?
- Cold butter creates the typical crumbly structure. With warm butter, the crumbles become too soft.