Streisel cake

Category: Confectionery
Streisel cake

Ingredients

Shortcrust pastry:
Flour 500 g
Butter 250 g
Egg yolks 4 things.
Salt pinch
Powdered sugar 2 tbsp. l.
Baking powder 1 tsp
Cocoa powder 2 tbsp. l.
Interlayer:
Egg whites 4 things.
Sugar 5 tbsp. l.
Cognac 1 tbsp. l.
Coarsely chop walnuts (optional) 2.5 Art. l.
Plum jam thick 350 g

Cooking method

  • Delicious, absolutely not dry, shortbread cake with a layer of homemade plum jam and a light chocolate note, has long taken root in our family, I highly recommend it, try it!
  • Shortcrust pastry:
  • Grate the butter, add egg yolks, powdered sugar, salt, a little flour, to which add baking powder and chop with a knife. I punched in the blender.
  • Streisel cake
  • Place the resulting dough in a bowl and gradually add the remaining flour, knead the dough, it turns out tight and very difficult to knead.
  • Streisel cake
  • Divide the dough into 3 equal parts and, adding cocoa to one of them, mix it in.
  • Roll into balls and refrigerate for 30 minutes.
  • Streisel cake
  • Interlayer:
  • Beat the whites with sugar until soft, stable peaks (do not interrupt, so that they are not dry !!!)
  • Add cognac to the jam.
  • Cover the bottom of the 26 cm mold with baking paper, grease the entire mold with butter and sprinkle with ground breadcrumbs.
  • Distribute one of the white dough pieces in a mold, brush with a little beaten protein.
  • Streisel cake
  • Spread the jam evenly and sprinkle with coarsely chopped nuts.
  • Streisel cake
  • Grate the chocolate dough on top.
  • Streisel cake
  • Distribute the remaining whipped protein.
  • Streisel cake
  • And grate the second part of the white dough on a coarse grater.
  • Streisel cake
  • Bake in an oven preheated to 180 C for 45-50 minutes. Focus on your oven!
  • Streisel cake
  • Free the finished and cooled cake from the mold and sprinkle with powdered sugar.
  • Streisel cake
  • Incision:
  • Streisel cake
  • A piece.
  • Streisel cake

The dish is designed for

12

Time for preparing:

75

Cooking program:

oven

Note

Streisel cake

Streisel cake

celfh
Natasha, my favorite is shortbread dough. I will definitely make this cake!
natapit
Tanya, this cake is so easy to prepare and so unpretentious, but also delicious at the same time that it is not at all difficult to prepare it. good luck!
celfh
Natasha, in your hands all the simplest turns into a culinary masterpiece!
natapit
Vicushonok
Such a delicious piece !!!
Dragged away to bookmarks
Natasha, have you tried to cook with some other jam? I don't really like plum ..
natapit
Thank you! I love plum jam! I haven't tried it with another, I think. that no other jam will convey the full depth of taste of this cake!
Vicushonok
Clearly =)))
So we will look for plum in the bins of our homeland and try!
natapit
MariS
Seductive cake Natasha!
The combination of the taste of plums with a chocolate note is what I love !!! Definitely bookmarked, thanks !!!

P.S. What amazing cherries (or heavenly apples) !!! How are they prepared, aren't they real?
How good they are!
natapit
thanks, Marina! This is a ready-made cocktail cherry, sold in a super.
Merri
Natasha, thanks for another yummy recipe!
natapit
thanks, Ira!
Cooking class
Cool recipe, we'll try.
natapit
Vichka
Natasha, and the form is detachable, or does it come out of the form well?
natapit
better detachable!
Vichka
Quote: natapit

better detachable!
Got it. I have enough detachable forms, I thought to try in silicone, what do you think?
MariS
Take the report Natalochka!

Streisel cake
Cooking is very easy and pleasant! The result is very pleasing, thank you very much! Only next time I will increase the number of nuts ...

And yet, my chocolate layer turned out to be not as plump as yours. The mold was 23 cm in diameter.
natapit
Marish, thanks for the photo report! strange, my shape is 26 cm and the layers are higher !!!! but the most important thing is that you liked it!
natapit
Quote: Vichka

Got it. I have enough detachable forms, I thought to try in silicone, what do you think?

I don't use them, but I think you can!
Vichka
My cake, oh, two cakes

Streisel cake
One baked in a split form, the other in a silicone one.
Thanks, everyone liked it sooooo !!!
Summer resident
Natasha, as always, with gratitude took it to the bookmarks. Well it is necessary to turn a trivial grated pie into a cake !!!
natapit
Quote: Vichka

My cake, oh, two cakes

]Streisel cake
One baked in a split form, the other in a silicone one.
Thank you, everyone liked it sooooo !!!

I'm glad that everything worked out and everyone is happy !!!

Quote: Summer resident

Natasha, as always, with gratitude took it to the bookmarks. Well it is necessary to turn a trivial grated pie into a cake !!!

Tatyan, thank you and good luck!
Vichka
Natasha, take my next cake
Streisel cake
Still lukewarm, did not take it out of the mold.
Changed the layers a bit. Meringue laid out in one top layer and on top is already white dough.
Thanks again for the cake. It is done quickly, but delicious! In appearance, it turned out to be pretty, because of the meringue, but I think it will be cool in the context.
MariS
Quote: Vichka


Changed the layers a bit. Meringue laid out in one top layer and white dough on top.
Thanks again for the cake. It is done quickly, but delicious! In appearance, it turned out to be pretty, because of the meringue, but I think it will be cool in the context.
What a good idea - top layer the meringue !!! And I kept thinking: "Somehow I do not have enough meringue, because I whipped the proteins ..."

Vichka
Quote: MariS


What a good idea - top layer the meringue !!! And I kept thinking: "Somehow I do not have enough meringue, because I whipped the whites ..."
So the meringue was not enough for me, the layers were even, and the bottom layer of meringue was not visible at all, but here there is a lot of it, I laid it out with a spoon and pipette!
celfh
Vichka, tell me how you got the cake out of the silicone mold. I should get cold. There is no large detachable form, so I made it in silicone. And it is so delicate, fragile, the top layer can be disassembled straight along the shavings, they are all separate from me, they are not caked. I thought I would first turn it on one plate, then turn it over onto another. But I'm afraid that it will break, it is still so huge in diameter. And it's a pity it smells very tasty, although I blindly bought blackcurrant jam, not plum jam. The habit of reading the first letters, I read: prune And I was so surprised ... jam with prunes, but it is inexpensive, but I noticed a mistake when I opened the can in order to smear the cake, so it was too late to drink Borjomi ... combinations: plum, chocolate, nuts, I won't succeed, but I think the taste should be gorgeous anyway. Just to get it without any losses
nut
Tatyana, let the cake cool completely - it will become stronger and then gently turn the plate on top, turn it over with a sharp movement, remove the form and press on top with another plate and again a sharp movement and you will be happy
celfh
I did so. But, as I expected, the streusel slid slightly. Then I literally leveled him with my hands.
Natasha! delicious! despite the fact that I have currant jam. Thank you!!!
Streisel cake

nut
It turned out great, I really wanted to too - I'll do it tomorrow
celfh
Ira, maybe you won't forget to sprinkle it with powdered sugar
natapit
Tan, it's a beautiful cake! the form just had to be turned out, but the main thing was that it was delicious and it worked!
Vichka
Quote: natapit

Tan, it's a beautiful cake! the form just had to be turned out, but the main thing was that it was delicious and it worked!
But I couldn't turn out the silicone mold, the cake was cracking, I had to turn the cake onto a plate and then turn it over to another.
This is my cake in a cut, meringue in one layer.
]Streisel cake
And one art. a spoonful of cognac, gives a taste not weak!

natapit
class !!!!
celfh
Quote: natapit

Tan, it's a beautiful cake! the form just had to be turned out, but the main thing was that it was delicious and it turned out!
Natasha, I turned over from plate to plate.My problem is that the streusel didn’t bake to the squirrel and, during the coups, walked around the cake and past the cake. I, apparently, beat the whites too much, I see no other reason. Or is there something else wrong?
For myself, next time I decided to beat the whites right away with sugar, then I certainly won't be able to interrupt
Vichka
Quote: celfh

Natasha, I turned over from plate to plate. My problem is that the streusel didn't bake to the squirrel and, during the coups, walked around the pie and past the pie. I, apparently, beat the whites too much, I see no other reason. Or is there something else wrong?
For myself, next time I decided to beat the whites right away with sugar, then I certainly won't be able to interrupt
Tatyana, I beat the whites to the peaks and the crumb baked well.
celfh
Vichka, you can see it very well in the last photo.
Oh, I remembered. I had deviations from the recipe. I put the dough in the freezer, and even without a bag, and it lay there for about forty minutes.
Vichka
Quote: celfh

Vichka, you can see it very well in the last photo.
Oh, I remembered. I had deviations from the recipe. I put the dough in the freezer, and even without a bag, and it lay there for about forty minutes.
Tan, but I didn’t keep the dough in the refrigerator for ten minutes.
nut
And my dough also lay in the sea for 30 minutes and everything was normal
Streisel cake
Tatyana- I whipped the squirrels to steep peaks, there were so many of them, I smeared about 1 cm thick on the first layer, and sooo much and thick on the top layer, the streusel stuck tightly, even sprinkled it with powder
natapit
Nut! great job!

Tatyan, the whites should be whipped until soft, stable peaks, and the crumb can be pressed down a little with your palm! I corrected the proteins.
Kusya
Thank you for the delicious cake! ... The cake is already over ... well, very tasty ... it was!

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