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1 Streuselkuchen (German crumb cake)

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Streuselkuchen (German crumb cake)

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Ingredients

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Dough

  • 1 egg
  • 600 g bakers flour
  • 120 g Butter
  • 100 g sugar
  • 2 level teaspoons dry yeast
  • 270 grams Milk, Lukewarm
  • 2 teaspoons bread improver

Crumble topping

  • 240 grams Butter, Chopped
  • 180 grams sugar
  • dash vanilla, Extract
  • 300 grams Plain Flour.
  • 2-3 heaped tablespoon icing sugar, Sifted, for dusting
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  • 6
    1h 10min
    Preparation 45min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Dough (base preparation )

  1. Describe the preparation steps of your recipe

  2. Combine milk, yeast and sugar in Closed lid, sp 3, 10 secs.

    Add chopped butter, flour, bread improver and egg.

    Combine on sp 7 until well combined.

    Dough mode 5 minutes

    Leave to rest in Closed lid with MC on for about 15 minutes.

    Tip mixture onto a lightly floured surface and roll out to fit the base of a greased and lined lamington tray.

     

    3. Streusel (crumble) topping

  3. Combine all crumble ingredients ( except icing sugar )in Closed lid, sp 4, until thick clumps form...depends on hardness of butter.

    4. Assembly

  4. Break off clumps of the topping and scatter evenly over the surface of your prepared base.

    Cover with a tea towel and leave in a warm place until app. doubled in size.

    Bake in a pre-heated oven 180c for about 25-30 mins.

    Dust with icing sugar, if desired.

10

Accessories you need

  • Spatula TM5/TM6
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Tip

This makes a large cake ( 16 - 20 pcs) and is best eaten on the day it is made.

it isn't a deep cake and has a slightly denser type of base.

it does however freeze well.

This recipe comes from my Mum's German cookbook, published in 1952.

it was a favourite in our household, when I was a child, and remains a favourite in my home many decades later!

I hope you like it..

"Thermify me" 😋

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great cake. I have made three batches of it today.

    Submitted by Emmaprz on 4. October 2020 - 13:49.

    Great cake. I have made three batches of it today.

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  • OMG!!!! I just made this and

    Submitted by Nicola Peters on 15. April 2016 - 14:53.

    OMG!!!! I just made this and took it over to my parents place who had tears in their eyes.... They ate this cake as kids . Thankyou Thankyou

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  • What is bread improver????

    Submitted by Renate Brand on 19. January 2016 - 16:46.

    What is bread improver????

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  • we used to have this with

    Submitted by maryannethermomix on 17. December 2015 - 19:59.

    we used to have this with custard, I loved it and can't wait to try this recipe.

    I have my mother's very old Dr Oetker Cookbook but I don't read german, I will need to get a few of the recipes translated. Her book is so old and tattered it barely holds together. I am off to Germany next year and plan to bring back a few books. I really enjoy your recipe collection. cheers MaryAnne

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  • (No subject)

    Submitted by tatsuyatran on 2. November 2015 - 21:03.

    Cooking 2 Cooking 2

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  • i think I read that you could

    Submitted by helmayp on 5. May 2015 - 05:17.

    i think I read that you could add some diced apple between the base and the streusel layer. Sounds delicious. 

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  • Thanks for your recipe. Very

    Submitted by Dutchgirl on 3. May 2015 - 14:24.

    Thanks for your recipe. Very easy to make and result is delicious. 

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  • There's no filling between

    Submitted by Whitehologram on 28. April 2015 - 19:39.

    There's no filling between the base and the crumble. And the crumble goes over the whole surface. No edges or basin. 

     

    In German bakeries they tip the crumble topping over the base so that it spreads around the whole thing...the best bit is the crumble. Even better if you get crumble without the base under it. 

    Doctor Who Mad Mum of 4.

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  • Oooh, it looks yummy. Just to

    Submitted by diastella1 on 28. April 2015 - 13:28.

    Oooh, it looks yummy. Just to be sure, there is no filling between the base and the crumble? Also, do you put the base up the sides a bit to form a basin to contain the crumble, or is it a crumble topping to the edges  on top of the base? Sorry, I'm picturing it either way so doubting myself now. I have a German friend who misses the tastes of home, so would love to surprise her. TIA

     

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