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Streusel cake
Serves approx. 16
Pastry base:
400 g plain flour
2 tsp baking powder
125 g sugar
3 tsp vanilla sugar
200 g butter or margarine
1 egg
1 tbsp rum or rum essence
Filling:
200 g apricot conserve
Streusel topping:
350 g plain flour
175 g sugar
3 tsp vanilla sugar
1/2 tsp ground cinnamon
200 g butter, melted
Method:
1. Rub the dry ingredients into the
butter or margarine, add in the egg and
rum/rum essence, and knead lightly to
make pastry.
2. Roll out the pastry into the greased
glass tray, and prick several times with
a fork.
3. Spread the apricot conserve over the
pastry.
4. For the streusel topping, mix together
the flour, sugar, vanilla sugar and
cinnamon. Add the slightly cooled
butter. Rub together to make a crumbly
mixture. Scatter the crumble over the
pastry base, and bake until golden.
Use one of the following functions:
Automatic / Cook / Baked goods /
Streusel cake / Plain
Duration: approx. 38 minutes
or:
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 40–50 minutes
or:
Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 35-45 minutes
Baking recipes
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