Ingredients: |
Ingredients: 1 1/2 cups washed and pitted cherries (or 2,14 ounce cans)
1 1/2 cups cherry juice from cherries or cans
1 3 ounces package of vanilla pudding (US - style)
3 1/3 cups all-purpose flour (400 grams)
1 cups sugar
1 tablespoon vanilla sugar (or 1 teaspoon extract)
1/4 teaspoon, double acting baking powder
1/4 teaspoon salt
2 whole eggs (100 grams)
14 tablespoons butter (250 grams)
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Directions: |
Directions:Prepare Filling for Streusel Cake:
Wash and pit fresh cherries to make about 1 1/2 cups
(about 1 pound) and save any juice that comes off the
fruit, If you are using canned cherries, drain, reserving
juice, and set aside. You may use sweet or sour
cherries (or combine them).
Measure juice from cherries and add water or juice to
make 1 1/2 cups. Prepare pudding according to the
directions. but with cherry juice NOT milk. If you do
not have pudding, mix 3 tablespoons or cornstarch, 4
tablespoons of sugar end some vanilla extract end
cook into a pudding.
After pudding thickens, stir in cherries and cook for one minute. Remove from heat and set aside, while you prepare the streusel.
You may also use canned pie filling to make this cake even easier. You will probably need 2,14 ounce cans of filling.
Prepare the Streusel:
Mix the flour, sugar, vanilla sugar, salt and baking powder together in a bowl. Add cold butter chunks and the eggs. Mix by either rubbing the ingredients with your hands, or use a mixer on low speed. Mix until crumbs are formed.
Assemble the Streusel Cake:
Press 2/3 of the crumbs into the bottom and up the sides of a buttered, 9 inch spring form pan. Make the sides at least 1 inch tall. Make sure the dough is packed and no holes remain.
Use a 9 inch deep dish pie pan or 2 8 inch pie pans if you do not have a spring form pan.
Pour the fruit on top of the unbaked crust. Do not fill above the crust, even if you have filling left over.
Using the rest of the crumbs, crumble over the top.
Bake at 350º F. for 45-55 minutes. Cool completely before serving or the filling will be runny.
You may sprinkle a little powdered sugar over the top for a nice presentation. Serve with whipped cream or ice cream. |
Personal
Notes: |
Personal
Notes: This homemade streusel cake with fruit filling is the closest German cooks get to a pie. While the concept is similar, slant-sided pies are an American tradition which came straight from the British. Here, the streusel crust is much richer than pie dough and is pressed into a springform pan, keeping to a true cake form. Use any fruit, especially stone fruit, thickened with cornstarch (Germans would use potato starch) or even tapioca, for the filling if you like.
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This recipe for German Kirsch Streuselkuchen (Streusel Cake With Cherries) is from