A Kleckskuchen in German interprets to something like “blob cake”. A yeasted cake base with four separate topping factors introduced on top in blobs creates an unusual patchwork effect.
This streusel-topped cake is a forte of Oberlausitz or the Upper Lusatia area of Germany and Poland dating returned to the 1400s.
Kleckskuchen is a laugh to make with children. However, in case you are involved about the tablespoon of rum in the poppy seed filling and cherry jam, just go away it out.
Alternatively, alternative vanilla extract. Instead of cherry jam, use any range, or an aggregate of jams you’ve got accessible. This is an extremely good opportunity to cast off the ones pesky 1/2 and quarter full jars left on your refrigerator.
The recipe makes a number of cake. Consequently, it is a superb holiday dessert answer.
However, it also freezes nicely. Make certain you wrap every character piece in plastic grasp movie and seal them in a ziplock bag before tossing into the freezer.
Kleckskuchen – Cherry Poppy Seed Streusel Cake
Prep Time: forty five mins
Rise time: 1 hour five mins
Bake time: half-hour
Yield: 20 portions
Ingredients:
For the cake base:
• 400g flour
• 125ml lukewarm milk
• 30g moist yeast
• 60g white granulated sugar
• 100g butter, melted
• 1 egg
• half of the teaspoon salt
For the poppy seed filling:
• 1 tablespoon lemon zest
• 250ml milk
• 20g unsalted butter
• 30g semolina or spelled flour
• 100g overwhelmed poppy seeds
• 50g white granulated sugar
• 1 egg
• 1 tablespoon rum
• 1/4 teaspoon cinnamon
For the bitter cream filling:
• 1 egg
• pinch of salt
• 250g quark
• 4 tablespoons milk
• 80g white granulated sugar
• 1 teaspoon natural vanilla extract
For the streusel:
• 175g flour
• 100g white granulated sugar
• half of package vanilla sugar
• 100g melted butter
Topping:
• 250g cherry jam
• 1 tablespoon rum
Directions:
Make the cake base:
• Place the flour in a bowl. Make a nicely in the center of the flour.
• Add 3 tablespoons of the lukewarm milk and split the yeast into the
milk.
• When the yeast begins to bubble, upload the sugar and rub the aggregate
between your hands to distribute the yeast.
• Cover the bowl and allow stand in a heat vicinity for 15 minutes.
• Add the melted butter, the relaxation of the milk, egg, and salt and knead
together right into a smooth dough.
• Cover the bowl once again and permit stand 15 mins.
• Line a 25 cm x 35 cm sheet pan with baking paper. Grease the sides.
• Roll out the dough into a rectangle, transfer it to the pan and unfold it out
to the rims.
• Let stand for 20 mins.
Make the poppy seed filling:
• Mix collectively the lemon zest, milk, butter and semolina in a skillet and
bring to a boil.
Reduce the warmth to low and simmer for 5 minutes. The combination should come to be thick like pudding.
• Let cool and whisk in the poppy seeds, sugar, egg, rum, and cinnamon.
Make the buttercream filling:
• Separate the egg.
• Place the egg white in a mixer, upload the pinch of salt.
• Beat the egg white till stiff peaks shape.
• Mix together the quark, milk, egg yolk, sugar, and vanilla.
• Fold the egg white into the aggregate.
Make the streusel:
• Whisk collectively the flour, sugar and vanilla sugar.
• Add the melted butter. Use your hand or a fork to mix together until
the streusel bureaucracy.
