Old Fashioned Silesian Streusel Cake

silesian streusel cake

Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich).  The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!

Ingredients Silesian Streusel Cake

450 g flour, all purpose
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt

German Baking Mix for a Yeast Dough Cake – So Easy to Make!

berliner yeast dough baking mix

200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark
1 package vanilla pudding, Dr Oetker

350 g flour
200 g sugar
little bit of cinnamon
200 g butter

Baking Instructions Silesian Streusel Cake

Make the Dough
– Place all ingredients in a bowl and knead them until you get a smooth dough. The dough needs to be soft but not sticky.
– Let sit covered with a kitchen cloth for about 30 minutes.

Quark Filling
– Beat butter, sugar and eggs until bubbly.
– Add quark, then vanilla pudding powder, mix well.

Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.

 photo credit

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