Streuselkuchen

Crispy Streusel and spongy cake texture are the main characteristics of this cake. The topping is made up of just flour, sugar and butter whereas the dough contains fresh yeast as the main ingredient.  This is a typical german cake which is one of our family favourites!  Recipe courtesy of my sister-in-law.

Ingredients:
600 g flour (type 550) or plain flour (type 405)
80 g fine sugar
1 egg white
1 tsp salt
40 g butter, to be gently melted
250 ml warm water (straight from the tap)
1 cube à 42 g fresh yeast, to be crumbled in warm water

Glaze:
1 egg yolk, to be mixed with 1 tbsp fresh milk

Streusel Topping:
150 g flour
150 g sugar
100 g butter

2 tsp icing sugar

Method:
In a mixing bowl, add flour, sugar, egg white, salt, melted butter and water & crumbled yeast mixture. Knead dough until it leaves the sides of bowl.  Cover bowl with a damp cloth and leave aside to let dough rise to double its volume.

Grease a round pan of about 30 - 32 cm in diameter with butter - a pizza pan will do. If not, just use a normal baking tray of the oven.  Knead dough again and roll it out onto pan.  Leave to rise again for about half and hour.

In a mixing bowl, add Streusel ingredients together and by using your fingers, rub-in the mixture to resemble coarse crumbs (this is where the name "Streusel" comes from) as shown below.

By using a pastry brush, glaze top of dough with a mixture of egg yolk and milk. Then, sprinkle Streusel on top evenly.  Baked in a preheated fan oven at 180° C for about 40-50 minutes or until top is lightly browned.

Once done, remove from oven and let it cool down a bit.  Before serving, sprinkle with icing sugar. Best eaten warm!

Happy Baking!