You can scold me for coming up with this recipe now, add the end of plum season. But the cake is too good to vanish for another year in the draft folder and I had to wait to try this idea for to long time. Problem was the freeze during spring that left us nearly no good plums. And so I had to wait for the late plums until baking this cake.
The special twist I longed to try was baking the streusel separately. This helps do avoid soaked streusel and adds a nice crunch to the cake. The cake itself and the streusel recipe as well are old friends you know already. But combined they make a great team. Save the recipe for next year in case you get no plums any more!
There are big changes in the job lying ahead of me and so we decided to take a short vacation to refill our energy. But to find a free vacation home in the middle of the summer was a bit troublesome. But finally we found a beautiful one at the border of the “Alte Land”. The Alte Land is one of the most prominent growing area for fruits in Germany, especially for apples and cherries. A dream place for a food blogger! Beginning of August we were just in time for the very last cherries and first Damsons and Mirabelle plums. And as the vacation home kitchen was well equipped with an oven baking cake was a must. A damson cake for my love and a cherry streusel cake for me, baked in two small ceramic dishes. But the cake will work well in a “normal” spring form, too.
The dough is my “normal” dough for plum cake, a mixture of yeast dough and short crust. It is a fluffy dough that stays fresh for a long time and which keeps the fruit juice in the dough very well. A perfect cake for lazy summer days!
There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as well. You can replace the Quarkfilling with a poppy seed filling or make them without quark but with an increased amount of streusel. It is a basic recipe that can changed to meet your own preferences.
When working with doughs containing much sugar and butter you have to take in account that they inhibit gluten development (as described here as well). Due to this fact they are added at the end of the kneading in small portions. And you can feel how the added sugar will change the consistency of the dough and becomes more soft and sticky when the sugar draws away water formerly bound in the dough.
Der Liebste ist puristisch, wenn es um Zwetschgenkuchen geht: Hefeteig, Zwetschgen und vielleicht ein bisschen Zucker. Ich hingegen mag Streusel sehr, auch auf den Zwetschgen. Bis ich ihn aber von der Idee eines Zwetschgenstreusel überzeugt hatte, dauerte es. Ich musste versprechen, dass die Streusel keinesfalls hart und das Teig – Zwetschgenverhältnis ausgewogen sein würde. Das tat ich leichten Herzens, denn die Streusel für meinen liebsten Streusekuchen (mit oder ohne Pudding) haben die perfekte mürbe Struktur. Zusammen mit einem dünnen Hefemürbeteigboden (der nicht durchsaftet) und einer kräftigen Portion Zwetschgen ergeben sie einen köstlichen Zwetschgenstreusel, der auch den Zwetschgen-Purist sehr gut schmeckt hat!
When August changes into September it marks the beginning of autumn for me.
Now I start to search for my scarfs for the already cool, misty mornings and in the evening I will lit the first candles when the light goes down. Saying goodbye to the summer is not so hard for me, especially when between the cool morning and early evening lies a sunny, golden day. And when I can spent the light filled afternoon with a cup of hot tea together with a pieces of streusel cake filled with the autumn flavours of plum sauce and hazelnuts, then I will welcome autumn light-hearted!
Some recipe ideas develop spontaneously. Like the idea for this cake. It started when my favourite colleague asked me if I had a good recipe for a rhubarb streusel cake. Instantly the custard streusel cake come to my mind. Rhubarb and vanilla pairs so greatly and so I suggested to add another layer to the custard streusel. My colleague liked the idea as well and after a short discussions we decided that the rhubarb should be slightly cooked and then bound with some starch like a custard. When I bought my groceries this evening, I saw rhubarb in the fruit section of the supermarket and decided that I had to bake this cake as well. And I’m happy that I did it, because the combination of rhubarb, custard, streuel and a fluffy yeast dough is really divine!
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!
Before I decided to bake a nut cake for a spontaneous family meeting last saturday I planned to bake poppy seed pastry later the same day. I already mixed my sweet starter for the dough. But seeing my sisters family and my parents were more important and so I placed the well risen starter in the fridge instead.
The next morning I checked the starter and it smelled and tasted terrific with a complex but mild flavour. And so I decided that I would use it as I would use a Pâte Fermentée. It added a good flavour to the dough, and together with some yeast it helps to give the dough a good oven spring. And with a soft poppy seed filling and some applesauce and crunchy streusel it is a delicious Sunday afternoon treat.