Marzipan Streusel Kuchen Recipes

STREUSEL KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch pan.
• Mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
• Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
• Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together.
• Add the rest of streusel over top and bake for 20 to 25 minutes.

MARZIPAN STREUSEL KUCHEN

Steps:

• Preheat oven to 350 F. Cream together the butter and white sugar until fluffy. Beat in the eggs one at a time. Add vanilla and sour cream. Mix the baking powder, salt and flour together and slowly incorporate it into the mixture. Pour half of the batter into a greased 9" spring-form pan. Mix the ingredients for the topping in one bowl and spread half of it over the batter in the spring-form. Shred marzipan using either a cheese grater or cuisinart and add over center streusel mixture. Pour the remaining batter on top and cover the cake with the remaining streusel mixture. Bake approx. 50 minutes. If the top begins to look too dark, remove the cake.

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE

Steps:

• Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
• Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
• Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
• Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
• Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

CHERRY (MARZIPAN) ALMOND STREUSEL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 inch springform.
• To make the streusel topping: Combine the flour and sugar in a medium bowl. Add the almond paste and butter and use your fingers to combine the mixture until it resembles sandy clumps. Set aside.
• Using an electric mixer, beat the butter and sugar together for several minutes until light and fluffy. Add the almond paste and vanilla extract and beat until combined. Add the egg and beat until combined.
• In another bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• Using a rubber spatula, stir in half of the buttermilk followed by half of the flour mixture. Fold in the remaining buttermilk followed by the rest of the flour mixture. Be careful not to over-stir.
• Spoon the mixture into the greased springform, smoothing the top. Place the cherries on the top, then sprinkle the streusel topping over it.
• Bake on the middle rack for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake sit in the springform for 10 minutes before removing, then allow to cool completely on a wire rack. Once cooled, sift powdered sugar over the top. Serve plain, with whipped or ice cream.
• This cake tastes even better the next day.