Kirschstreuselkuchen - Cherry Crumb Cake

[star-warrior]

Does anyone have a suitable recipe using milliliters and grams instead of cups and pints? I'm thinking of making something for our christmas do...

I've found some mock-kirscstreuselkuchen recipes like http://voices.washingtonpost.com/all-we-can-eat/flour-girl/flour-girl-a-cake-to-snack-on.html which looks fairly sad and not very moist.

The German video below looks more like a fruit pie filling between crumb top and bottoms for example in this blog http://www.maraswunderland.de/kirsch-streusel-kuchen/

In other recipes, I notice they talked about sour cream as a component, which didn't seem to appear in the video. http://levelvikitchenwizard.blogspot.co.uk/2011/05/kirschstreuselkuchen-cherry-streusel.html

This one looks lovely, with the cherries popping out of the crumb mix, however, rather than a very moist layer of fruit, the middle looks somewhat curdled....

Is there a right way?

 

[unloadonme]

Sorry, I'm strictly a pounds and ounces (fluid or otherwise) man. Metric is foreign.

 

[Corny]

Hmm .. not in English, but it is a very common German recipe .. there should be one even in British books

The classic:
http://www.chefkoch.de/rezepte/633431164033278/Streuselkuchen-mit-Kirschen.html

A one with more cherries:
http://www.chefkoch.de/rezepte/600821159858417/Kirsch-Streuselkuchen.html

And one with Quark (curd):
http://www.chefkoch.de/rezepte/756941178465462/Streuselkuchen-mit-Quark-Kirsch-Creme.html

 

[star-warrior]

Thanks Corny.

The first link seems to use drained morello cherries, but makes no use of any juice/syrup - I've seen them in our supermaket in bottles.

The second recipe has a 'Das Puddingpulver/Pudding mix' which I'm not altogether sure about what that is... If like the video, it seems to be a white substance akin to potato starch, or cornflour, a kind of thickener agent for the 450ml of cherry juice. I notice this one packs the bottom of a greased tin before placing the topping in.


The third recipe seems to cook the streusel/crumb first and then cool it before use. Baking the Quark mix looks like it is imitating some sort of cheesecake. However, it looks quite attractive. It has almonds in the crumb which will probably add to the texture.

The sour cream comment in the blog I found seems to be a red herring and there does seem to be many variations of the cake.

I could make a simple almond marzipan and layer it over the base before putting the cherries and topping on....

 

[Corny]

yes, cheesecake here is often done with quark. very tasty

puddingpulver is .. um we.. pudding powder. how do you guys call it? flan? a thicker variant of the dutch vla

 

[kevbo]

yes, cheesecake here is often done with quark. very tasty

puddingpulver is .. um we.. pudding powder. how do you guys call it? flan? a thicker variant of the dutch vla

Like custard?

 

[star-warrior]

The whitish thickeners that I can think off include gelatine, cornflour/cornstarch, arrowroot, and possibly pectin.

 

[star-warrior]

Custard is mostly flavoured cornflour with a hint of food colouring...

 

[windsors]

Where's my buddy ozguy, I'll bet he can help!!

 

[Corny]

Custard is mostly flavoured cornflour with a hint of food colouring...

maybe but according to leo custard is what we know as pudding

 

[purina]

Where the hell was you raised? Custard is made from eggs.

 

[Corny]

pudding includes egg yolks, too ..

 

[star-warrior]

Where the hell was you raised? Custard is made from eggs.

Hey don't curdle on me. I was thinking of Bird's Custard powder.

 

[Seasoned]

I know you asked for European measurements but here are some recipes with American measures to help you find what you are looking for. I'm a chef and rather than convert recipes I just bought both types of measures. If you need American measuring cups and spoons I'd mail you a set. Just pm me.

http://germanfood.about.com/od/baking/ig/German-Cake-Photo-Gallery/Cherry-Streusel-Cake.htm

 

[star-warrior]

Thanks for the offer, Season. We have a store in town that sells the whole gamut of culinary tools and gadgets.

I have kitchen scales that measure in imperial and metric as well as cup and spoon measures.

Cups is a volume measure rather than a weight measure. Depending on density of the flour (how tightly it's packed) you could have a variation between each cup scoop of flour you measured. I guess recipes all have some sort of leeway with it being 1/2 an ounce too little or too much. Having favoured measuring stuff out by weight more than volume, I find cups are somewhat hit and miss affairs.

 

[Seasoned]

Commercial size recipes all use weight measures for the reasons you mention. We do fine with with a single or double batch with our measures. The key is to not pack the flour and/or sift it before measuring.

Here's a conversion article for you:

http://allrecipes.com/howto/cup-to-gram-conversions/

 

[star-warrior]

I made a version of this cake, and here it is

The recipe was

Base
DRY
140g self raising flour (I added 1/2 teaspoon of baking powder to that)
50g golden caster sugar
WET
1 egg
4 tablespoons of milk
85g of butter, melted
1 teaspoon of almond essence

"Filling"
1 drained can of cherries (which weighed around 280 grams), remove the stones

Topping:
50 g butter
75 g plain flour (sifted)
50 g golden caster sugar (sifted)

(Add a few drops of almond essence after this topping is made, and sprinkle over with sliced almonds)

I set my fan oven to 160 degrees celcius, slotted the middle shelf in. Greased an 18cm diameter foil tin, to use later.

Whilst the butter is melting, I placed the dry ingredients in one bowl and make a well in the middle. Then heat the butter until melted. In another bowl lightly whisk egg with milk, add the almond essence. Now pour the butter into the well in the dry ingredients, then pour in egg mixture. With a spoon, mix the lot until it is smooth and all the flour has disappeared into a sticky mass. Pour this rather thick batter into greased tin and level out.

Press the cherries into the batter mix all around.

For the topping, place all ingredients into a bowl, chop the butter up into smaller cubelets first before using a clean hand to rub the mixture until it gathers into lumpy crumbs. Drip a few drops of almond essence over the crumbs then stir in evenly. Scatter over the cake and then bake on a baking sheet/tray on the middle shelf of the oven for 30-35 minutes.

Delicious and aromatic, not too sweet, and the crumb topping was crunchy. I used canned cherries, but the original recipe used fresh cherries, and also instead of the almond essence, it used cinnamon powder in both the base and the topping. The topping in the original recipe was half the amount, but equal amounts of butter, flour and sugar. No almonds in the original recipe, but I thought it'd be nice to have it since I use almond essence.

 

[HunterM]

Sorry, I'm strictly a pounds and ounces (fluid or otherwise) man. Metric is foreign.

Sure...I bet you like to pound and play with fluids.

 

[zoltanspawn]

I made a version of this cake, and here it is

Lovely.

 

[gsdx]

Depending on density of the flour (how tightly it's packed) you could have a variation between each cup scoop of flour you measured.

Flour should never be packed and it should never be scooped (which packs it). In order to measure out flour, you use a smaller measuring cup to do the scooping. You pour each smaller scoop into the larger cup until it is heaping, and then you use a knife to scrape off the overflow.