I posted already about my favourite Streusel cake recipe. Could a better recipe exist?
Add a layer of creamy vanilla custard between dough and streusel and you will get the best streusel cake ever!
I found the inspiration for this on Juttas Blog, who discovered the pudding streusel cake at Dampfi kocht und backt. I used my streusel cake recipe (which works greatly with sweet starter instead of pâte fermentée, too) but added a layer of homemade custard. And this mixture of soft custard and crisp streusel is just divine!
- 175g flour Type 550
- 125g Water
- 2g fresh yeast
- 3g Salt
- Pâte Fermentée (or 260g of a refreshed Sweet Starter + 40g Water)
- 275g Flour Type 550
- 50g Spelt flour Type 630
- 175g milk
- 3g Salt
- 10g fresh yeast
- 50g sugar
- 75g Butter
- 750g Milk
- 1 Vanilla bean
- 2 Egg yolk(40g)
- 60g Starch
- 60g sugar
- 400g flour type 550
- 250g Butter
- 200g sugar
- 2g baking powder
- a little bit water, if needed
Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Knead all ingredients except the butter for 5 min at slow speed.
The knead 7 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated.
Proof for one hour.
In the meantime mix the ingredients for streusel, at the end you should have a crumbly dough.
For the custard mix egg yolk, starch, sugar and 6 Tablespoons milk. Bring the remain milk and the pulp of the vanilla bean to boil and stir in the egg yolk mixture and continue stirring until the mixture thickens. Remove from heat and fill the pastry cream in a bowl and cover the surface with cling film. Let it cool to roomtemperature.
Roll the dough to the size of the baking tray. Transfer the dough to the paper lined baking Tray. Wisk through the custard until the custard is creamy and spread it on the dough and top with Streusel.
Proof for about 1 hour.
Preheat the oven to 180°C.
Bake at 180°C for about 50 in with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.