#ichbacksmir – my favourite cake this month is blackberry-Streuselkuchen!

Streuselkuchen is a German cake similar to crumble and people who know me might find it strange that I call this one of my favourite cakes as I would normally always prefer cakes with a lot of cream to a ‘plain’ fruit cake. The thing is that Streuselkuchen was this months topic of Clara’s #ichbacksmir-challenge and when I read it I realized that I actually never made Streuselkuchen before. So although I was not convinced I would really like this cake I gave it a try. Luckily I found a recipe in a German magazine called deli that sounded really good…and because it also tastes really, really delicious I want to share it with you today.

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Blackberry cake was a good choice also because I discovered a huge blackberry bush close to our house and so I pick most of the blackberries by myself (and yes, that sounds very idyllic…picking your own blackberries in a beautiful garden. Well…it is not. The berries grow next to a very ugly parking lot and I am afraid people think I am slightly crazy when I go there several times a week to pick berries. Nevermind, the blackberries are delicious so I don’t care :)).

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The recipe is for a normal sized baking tray.

Yeast dough:
– 30g yeast
– 100g sugar
– 250ml slightly warm milk
– 500g flour
– 2 eggs
– 0.5 teaspoons salt
– 100g butter (soft)

Streusel:
– 125g ground almonds
– 125g butter (liquid)
– 125g flour
– 100g sugar
– salt

Vanilla butter:
– 1 vanilla pod
– 150g butter (soft)
– 50g icing sugar

for the topping:
– 750g blackberries

For the dough you mix the yeast with sugar and a bit of the milk. Now you add it to the flour, the rest of the milk, the eggs and the salt and form a dough with it. Knead the mixture for about 3-4 minutes. Bit by bit add the butter and knead for another 3-4 minutes. Cover the dough and let it raise somewhere warm for about 45 minutes.

For the Streusel roast the almonds in a frying pan without fat. Let them cool. Mix the liquid butter with flour, almonds, sugar and salt in a bowl and form crumbles.

For the vanilla butter mix the vanilla mark and the icing sugar with your mixer for around 5 minutes until they are very creamy. Fill in a piping bag and put aside.

Knead the yeast dough and spread it on a baking tray covered with baking paper (works best if you cover you hands with a bit of flour). Cover the tray and let the dough raise for another 20 minutes.

Press little slots in the dough and pipe in those the vanilla butter. Top the dough and the vanilla butter evenly with the blackberries and add the Streusel on top.
Bake in the oven at 200 degrees (try to bake it without air circulation as it makes the dough dry quicker).

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I know the recipe sounds quite long but it was definitely worth it! The cake was really nice and we ate it over the weekend (including at 2 AM after we came home from a long pub crawl).
By the way, the book you can see on the pictures is called Humans of New York. It is a lovely coffee table book with inspirational biographies of interesting people the author met in the streets of New York. I always think it is a great book and I often grab it and read for half an hour in it – like last weekend when I read it whilst eating a lovely piece of Streuselkuchen.

P.s.: I’m a member of BLOGLOVIN’ now. Follow me {here} if you want 🙂  ichbacksmir_Streuselkuchen_August8

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