Streusel cake
Serves approx. 16
Pastry base:
400 g plain flour
2 tsp baking powder
125 g sugar
2 tsp vanilla sugar
200 g butter or margarine
1 egg
1 tsp rum essence
Filling:
200 g apricot conserve
Streusel:
350 g plain flour
175 g sugar
2 tsp vanilla sugar
1/2 tsp cinnamon
200 g melted butter
Method
1. For the pastry, rub the dry
ingredients into the butter or margarine,
add 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.
Settings
Automatic programmes \ Baked
goods \ Streusel cake \ Plain
Duration: Approx. 38 minutes
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 40–50 minutes
Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 35–45 minutes
Baking recipes
151
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