A Kleckskuchen in German interprets it as something like “blob cake”. A yeasted cake base with four different 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, if you are involved with the tablespoon of rum in the poppy seed filling and cherry jam, go away it out—alternatively, alternative vanilla extract. Instead of cherry jam, use any range or an aggregate of holes 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 several cakes. Consequently, it is a great holiday dessert answer.
However, it also freezes nicely. Please make sure you wrap every character piece in a plastic grasp movie and seal them in a ziplock bag before tossing them 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 the package vanilla sugar
• 100g melted butte
