Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here:¬†Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)

IMG_3340

Maple-Almond-Buns

IMG_3348

Giant Cinnamon Bun Cake

IMG_3352

Strawberry-Banana-Pops

 

 

IMG_3362

My Peach-Crumble-Cake/Pfirsich-Streuselkuchen

IMG_3361

 

Peach-Crumble-Cake

Ingredients:

  • 3 eggs
  • 120 g honey
  • 2 pk vanilla sugar or 2 tbsp vanilla extract
  • 100 g butter, soft
  • 250 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • about 600 g peach slices

Streusel:

  • 250 g unbleached all-purpose flour
  • 120 g honey
  • 150 g butter, soft
  • 1 pk vanilla sugar or 1 tbsp vanilla extract

-Line a 9×13-inch (23x32cm) baking dish with parchment paper.

-Preheat oven to 350F/180C.

-Cream together eggs, honey, vanilla sugar and butter. Mix together flour, baking powder and salt. Add to wet ingredients, mix well.

-For the Streusel: mix flour, honey, butter and vanilla sugar until crumbly.

-Fill batter into prepared baking dish. Top with peach slices and then cover with the Streusel.

-Bake for 25-30 minutes.

Tip: I’ve used frozen peaches from last summer, just left them to thaw a bit.

IMG_3364

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

Bee Sting Cake/Bienenstich

Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)

I thought you might like to see some photos I took:

 

IMG_3103

Lake Thun

IMG_3127.JPG

Eiger, Moench, Jungfraujoch

IMG_3132

Beatenbucht, Lake Thun

IMG_3101

Schloss/Castle Schoenau

IMG_3133

Spitzbub Cookie

IMG_3171

Nussgipfel

IMG_3222

Bienenstich/Bee Sting Cake

Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.

 

Bienenstich

Yeast Dough

  • 250 g all-purpose unbleached flour
  • 1/2 tsp salt
  • 2 tbsp sugar or honey
  • 50 g soft butter
  • 1 tbsp quick instant yeast
  • 200 ml milk, warm
  • 1 egg

For the topping:

  • 50 g butter
  • 2-3 tbsp honey
  • 1 tbsp milk
  • 100 g almond shavings

Vanilla Pastry Cream:

  • 3 tbsp corn starch
  • 400 ml milk
  • 3 tbsp sugar or honey
  • 2 eggs
  • 1 vanilla pod

For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.

For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.

For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.

-Preheat oven to 350F/180C. You can use a round cake pan or a square pan.  Line with parchment paper.

-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.

-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.

IMG_3214

 

 

Enjoy!

Ursula

 

 

Follow me on Instagram: #littleswisslittlecanadian

Mohnstrudel, Poppy Seed Strudel

Happy Friyay!!

Poppy seed pastries are very popular in Central and Eastern Europe. We have a wonderful Hungarian Restaurant in London where we went for lunch a while ago and we had a Mohnstrudel for dessert, it was amazing! Usually we buy a poppy seed pastry at our local Polish Delicatessen store.

It does not happen often that I make it myself;) But I tell you it was totally worth it, so good!

Poppy seeds are an excellent source of minerals like iron, magnesium, calcium, zinc, copper and potassium. They are also loaded with dietary fibers, vitamins and healthy fats.

IMG_3012

 

Mohnstrudel

Yeast dough:

  • 50 g butter, melted
  • 150 ml milk
  • 50 g sugar
  • 400 g unbleached white flour
  • 7 g instant dry yeast
  • 2 eggs

Filling:

  • 150 ml milk
  • 150 g poppy seeds, finely ground
  • 5 tblsp sugar
  • 1 vanilla pod, or 1 tbsp extract
  • 5 dried prunes, soaked in Kirsch Schnapps
  • 1 tsp cinnamon
  • milk for brushing
  • powdered sugar

-For the dough: Mix together butter, milk and sugar until creamy. In a mixing bowl add flour and yeast, add wet ingredients and using a standard mixer or you hands mix and knead until holds nicely together. Cover with a plastic wrap and let rise at room temperature for about 1 hour.

-For the filling: In a medium saucepan heat the milk then add poppy seeds and sugar, reducing heat to your lowest setting and continue stirring so it does not burn, for about 30 minutes, then add vanilla and cinnamon. I had to add a little bit more milk because it seemed so dry. It is suppose to be moist but not to wet.

-Cut prunes very finely. Mix prunes into the poppy seed mixture. Puree mixture in a blender or food processor. Let it cool.

-Preheat oven to 180C/350F

-On a floured surface or on a parchment paper, roll out dough to a rectangle. Spread filling evenly on the dough leaving a 2 cm space all around. Fold in edges then roll the dough up.

-Place Strudel on a baking sheet lined with parchment paper. Brush Strudel with some milk. Bake for about 30 minutes.

-Serve dusted with icing sugar.

 

–Was served at the Restaurant with a chocolate sauce–

 

IMG_3013

It was even better the next day!!

IMG_3011

 

Enjoy!

Happy weekend!!

 

 

Check out my Instagram @littleswisslittlecanadian

 

 

 

 

Apple-Crumb-Cake/ Apfelstreuselkuchen

Crumb Cakes or Streuselkuchen can be found in many European Countries. It is believed to be of German Origin. Depending on the Season it can be topped with fruits of you choice. Very popular are plums, cherries or sour cherries. No matter what topping, we truly love it.

img_2855

 

Apple-Crumb-Cake/Apfelstreuselkuchen

  • 175g butter, soft
  • 175g sugar
  • 4 eggs
  • 400g flour
  • 3tsp baking powder
  • 1,5tsp cinnamon

Topping:

  • 1,5kg apples

Streusel:

  • 200g flour
  • 100g sugar
  • 1/2tsp cinnamon
  • 150g butter

 

-Preheat oven to 350F/180C.

-Grease a 9×13 baking dish (23x32cm). (That’s the baking dish I used, but it can be larger)

-Whisk butter until foamy. Mix in sugar then add eggs one at a time.

-Mix together flour, cinnamon and baking powder, sift and mix into the wet ingredients.

-Spread into prepared baking dish.

-Peel apples and cut into thin slices. Layer onto the dough.

-For the Streusel: Mix flour, sugar and cinnamon. Add butter in small chunks and mix together until coarse crumbs form. Pour onto apples.

-Bake in preheated 350F/180C oven for about 40-45 minutes or until golden brown.

-Serve dusted with some icing sugar.

–You could add ground nuts to the crumb mix and add raisins to the apples–

 

img_2860

 

 

Enjoy!