Streuselkuchen

Crumb Cake is originally a flat cake of sweet dough with a coating of sprinkles, a crumbly mixture of sugar, fat and flour that are mixed in the ratio 1:1:2. He was formerly particularly common in Silesia, but is now known throughout Germany. A variant is the Shoofly Pie of the German -born Pennsylvania Dutch in the USA.

To produce a sweet yeast dough is first rolled out thinly on a greased baking sheet. Then crumble in two parts wheat flour, and of one part fat and sugar are kneaded and abundant scattered on the pastry. For better adhesion of the batter before coating is coated with water, Eistreiche or with sugar or honey water. Countless variants are known, for example, with vanilla cream, fruit, poppy seeds or cottage cheese, which are then covered with sprinkles.

It is often used as fat butter. After the German Food Code must Butter 30 percent butter or the corresponding amount of pure butter fat, calculated on milled grain products and / or starch. Other greases may be used only as a release agent. Flavoring agents, disguised as butter content, may be used.

History

Although the invention of the Streuselkuchens is often attributed to the Silesian cuisine, there is no written evidence to support this assumption. " Even though it can not exactly say today where the crumb cake was baked for the first time, he belonged in the 19th century and later both in Silesia and in the neighboring Prussian provinces of the most famous home-made cakes. From there, the crumb cake spread further. The latter is (...) helps to explain the migration of Silesians in other regions. "

Not later than the 19th century, it was definitely well known in Silesia and spread and was baked at numerous occasions in private households, including the fair. So the poet Eichendorff reported in August 1857 in a letter: "Today is the Kirchweihfest the castle chapel, therefore, there was a large Sträuszelkuchen for breakfast. " Others were Thanksgiving, weddings and baptisms. Occupies the crumb cake for the 19th century is also in East and West Prussia.

By the beginning of the 20th century was the streusel in the Rhineland generally known where he was often eaten after funerals, which is why he received the nickname " funeral cake".

Quote / poem

" Which would not mind Silesian taken intimately, it thinks of crumb cake, at this landmark of our fatherland. " (Karl von Holtei, writers from Silesia )

And the Lower Silesian dialect poet Hermann belly dedicated to the Sträselkucha an eight - strophiges poem:

1) Schlä'scher Kucha, Sträselkucha, doas is Kucha, bang, how 's uff Herrgoots Grusser Arde narnt nich su woas Gude's hot. Heat woas yet so delicious crazy, eim taste OOCH still seemed su: About schlä'sche Sträselkucha tutt stop eemool nothin giehn nich. 2) woas is spray and Äppelkucha, Babe with and without Moh? Woas be Krabbla, Pratzeln, pie, Striezel, Ee and rusks o? Nischt as latschiges Gepomper, doas ma yarn makes an Ruh; but from schlä'scha Sträselkucha koan ma assa all the time!

( Verses 1 and 2)