Recommended, 2020

Editor'S Choice

Crunchy, crunchy, sweetcorn: 25 delicious crumble cake recipes

content
  1. Prassel-blueberry pie
  2. Mango cheesecake with nut crumble
  3. Crumble buttermilk cake from the tin (Usedom)
  4. Cherry quark Streusel
  5. Crumble wreath with cherries and marzipan
  6. Apple crumble Cake
  7. Chocolate crumble with cherries
  8. Cheese crumble cake
  9. Pudding biplane with marzipan
  10. Cake crumble cake from tin with cherry compote
  11. Cherry crumble cake with vanilla sour cream
  12. Apricot cake with macadamia sprinkles
  13. Puff pastry pudding with rhubarb and pistachio sprinkles
  14. Crumble tart with blackberries
  15. Mirabelle crumble cake
  16. White chocolate cake with creamery pears
  17. Chocolate cheese crumble cake with cherries
  18. Pretzels with plums and caramel and nut crumble
  19. Crunchy pear-Helene-crumb cake
  20. Apricot yeast stuffed with coconut sprinkles
  21. Plum snails with cinnamon crumble
  22. Brownie tart with walnut crumble
  23. Apple marzipan cake with chocolate sprinkles
  24. Florentine crumble cake
  25. Fig tart with honey crumble

Crunchy baking pleasure

Why do we love streusel cake? Because of the crunchy crumble, the juicy soil and the creamy filling. 25 times crispy treat for every taste!

The secret of a perfect crumble cake ? The crumble: crispy, strong, crispy. On a fine cream or a juicy soil - only the right filling makes the crumble cake perfect.

Grandma has traditionally baked her crumble cake as a cake. We like it in every shape and preferably fresh from the oven - lukewarm and refined with cream. The difference to the American Crumble? The ratio of butter and flour.

The German crumbles are made from butter, sugar and flour . Depending on the taste, they can be refined with all kinds of delicious. Our favorites: marzipan, chocolate and nut crumble.

Whether you prefer small or large sprinkles, always use cold butter. This makes the crumble especially crispy. And just knead until the dough just comes together. This preserves the fine buttery taste of the crumble cake .

Bake it! We like every single crumb cake recipe to crunch!

Prassel-blueberry pie

Ingredients (16 pieces)

300 g marzipan raw material, 225 g butter, 175 g sugar, 350 g flour, 1 egg, 1 tbsp breadcrumbs, 400 g blueberries, 250 g blueberry jam, 1 tbsp icing sugar, fat and flour for the mold

preparation

1. Grind the marzipan roughly. Butter in flakes, marzipan, sugar, flour and egg in a bowl. First knead with the dough hooks of the hand mixer, then with hands to sprinkles. Grease a springform pan (26 cm Ø) and dust with flour. Approximately Put 2/3 of the crumble on the ground and press on a flat ground. Sprinkle with breadcrumbs and refrigerate for about 30 minutes.

2. Wash blueberries, drain well. Mix with jam. Distribute on the floor. Give the remaining sprinkles on it. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) on the lower rail for 25-30 minutes. Remove and allow to cool on a wire rack. Remove from the mold and serve dusted with powdered sugar. It tastes of whipped cream.

Mango cheesecake with nut crumble

Ingredients (12-16 pieces)

100 g of ground hazelnuts, 300 g of flour, 225 g of sugar, 2 sachets of vanilla sugar, 1 pinch of salt, 5 eggs, 175 g of soft butter, 1 large ripe mango, 500 g of skimmed quark, 150 g of crème fraiche, 1 tablespoon of lemon juice, grated peel of 1/2 organic lemon, 25 g cornstarch, 50 g hazelnut kernels, possibly 1/2 tsp powdered sugar for dusting, fat and flour for the mold

preparation

1. Grease a springform pan (26 cm Ø) and dust with flour. Roast milled hazelnuts in a pan without fat, remove immediately and let cool. Mix flour, roasted hazelnuts, 150 g sugar, 1 packet vanillin sugar and salt in a bowl. Add 1 egg and butter. First knead with the dough hook of the hand mixer, then with your hands to sprinkle. Weigh 300 g of crumble and set aside. Add remaining crumble to the shape, press to a smooth bottom and an approx. 2 cm margin.

2. Cut mango from the stone. Peel the pulp and finely dice. Quark, crème fraîche, 75 g sugar, 1 packet vanillin sugar, 4 eggs, lemon juice and grated peel to a smooth cream. Dust and stir in starch. Put half of the mango cubes under the curd cheese. Add quark cream to the dish, smooth it out and sprinkle with the remaining mango cubes.

3. Bake in the preheated oven, bottom rail (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 50 minutes. Chop the hazelnut kernels roughly and mix with the remaining sprinkles. After about 25 minutes, spread the sprinkles on the cake and bake. Allow the cake to cool on a wire rack. Dust with icing sugar at will.

Crumble buttermilk cake from the tin (Usedom)

Ingredients (24 pieces)

900 g flour, 300 g + 2 tsp sugar, salt, 500 ml buttermilk, 1 cube yeast, 2 csp ground cinnamon powder, 4 drops bitter almond flavor, 1 egg, 335 g soft butter, 500 g strawberries, fat and flour for the Roasting tin

preparation

1. Pour 400g flour, 50g sugar and salt into a large bowl and mix. To press a hollow in the middle. Warm 50 ml of buttermilk lukewarm. Mix the buttermilk, yeast, 1 Msp cinnamon, bitter almond flavoring and 1 teaspoon of sugar and pour into the trough. Mix with flour from the edge and dust. Approximately Let rest for 15 minutes.

2. Add egg, 250 ml buttermilk and 60 g butter in little flakes and knead into a smooth dough. Cover and let rise for another 30 minutes in a warm place.

3. Melt 275 g of butter. Mix 500 g flour, 1 csp. Cinnamon, 250 g sugar and salt in a bowl. Slowly stir in butter and crumble with the dough hooks of the hand mixer.

4. Knead yeast dough again. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out the dough and let it rest for about 15 minutes. Distribute sprinkles on top. Bake cake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 30 minutes. Drizzle the cake halfway through the baking time with 200 ml buttermilk.

5. Take the cake out of the oven and let it cool on a wire rack. Wash strawberries, clean and quarter. Mix 1 teaspoon sugar and strawberries. Serve cake lukewarm or cold with the strawberries. It tastes of whipped cream.

Cherry quark Streusel

Ingredients (24 pieces)

750 g flour, 4 tablespoons cocoa powder, 500 g butter, 450 g sugar, salt, 2 sachets vanillin sugar, about 850 g sweet cherries, 2 kg curd cheese, 8 eggs, 2 sachets of custard powder 'vanilla' (for cooking), fat for the baking sheet

preparation

1. For the crumbles, place the flour, cocoa, fat in little flakes, 250 g sugar, 1 pinch salt and 1 packet vanillin sugar in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkles. Spread 2/3 of the sprinkles on a greased baking tray (32 x 39 cm) and press down with your hands.

2. Wash cherries, clean and stone. Put aside 120 g of cherries for the sauce. Mix cottage cheese and 200 g of sugar. Stir in eggs one after the other. Mix the custard powder, 1 pinch of salt and 1 packet of vanillin sugar and stir. Carefully fold in 3/4 of the cherries. Spread the cheese mass evenly on the chocolate base. Spread the remaining cherries and sprinkles over it. In the preheated oven on the lower rail (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 50-60 minutes.

3. Remove the cake from the oven and allow to cool. Cut cake into pieces.

Crumble wreath with cherries and marzipan

Ingredients (18-20 pieces)

525 g flour, 1 cube fresh yeast, 100 ml milk, 150 g + 1 tbsp sugar, 225 g butter, 1 egg, 1 packet vanillin sugar, 1 pinch salt, 750 g sour cherries, 150 g amarettini, 200 g marzipan raw material, 50 g Almond kernels with skin, 3-4 tablespoons cream, flour for the work surface, fat and bread crumbs for the mold, 1 large freezer bag

preparation

1. Pour 400g of flour into a bowl, squeeze a bowl into the center and crumble yeast. Heat 50 ml of milk. Add lukewarm milk and 1 tbsp sugar (15 g) to the yeast. Mix with some flour from the edge. Cover in a warm place for about 15 minutes. Meanwhile melt 100 g of butter and add 50 ml of cold milk. Add lukewarm fat-milk mixture, 75 g sugar, 1 egg, vanillin sugar and 1 pinch of salt to the pre-dough. Knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place for about 45 minutes.

2. Wash cherries, drain well and pebble. Place 50 g of Amarettini in a freezer bag and finely crush. Grate the marzipan roughly. Mix cherries amarettini and marzipan. Briefly knead yeast dough and roll out on a floured work surface into a long rectangle (about 22 x 70 cm). Spread the cherry filling over the dough so that there is an approx. 3 cm wide edge on the lower long side and a 3-4 cm wide edge on the upper longitudinal side. First beat the bottom of the dough over the filling, then roll up the dough sheet. If necessary, coat seam edge slightly with water and press firmly.

3. Place the roll into a greased springform pan with brimstone insert (26 cm Ø) and press the two ends together. Let wreath again for about 30 minutes.

4. Melt 125 g of butter. Put 100 g Amarettini in a freezer bag and crush roughly. Chop almonds roughly. Mix 125 g flour, 75 g sugar, amarettini and almonds. Add hot butter and knead with the dough hooks of the hand mixer to sprinkle. Let cool down. Heat the cream and brush the wreath with it. Spread the sprinkles on the garland and press lightly. Bake in the preheated oven, 2nd rail from below (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 50 minutes. Allow to cool in the mold on a wire rack for about 4 hours.

5. Mix icing sugar and lemon juice to a smooth pour. Loosen the wreath from the mold and decorate it with stripes. Approximately Let it dry for 30 minutes.

Apple crumble Cake

Ingredients (12 pieces)

340 g flour, 115 g sugar, salt, 2 tablespoons baking powder, 1 egg + 1 egg yolk, 225 g butter, 2 kg apples, 3 tablespoons lemon juice, 75 g maple syrup, 75 g sultanas, 1/2 teaspoon cinnamon, 1/4 TL ground clove, 1/4 teaspoon ground nutmeg, 1 packet vanilla flavored powder (for cooking), 1 tbsp (15g), cornflour, 75 g marzipan raw material, 2 tbsp almonds, fat and flour for the dish, Breadcrumbs, cling film, 1 large freezer bag

preparation

1. Put 250g of flour, 75g of sugar, 1 pinch of salt, baking powder, 1 egg and 175g of butter in little flakes into a mixing bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for approx. 1 hour.

2. In the meantime, peel apples, quarter and cut out the core. Cut apple quarters into pieces and mix in a large pot with lemon juice. Add maple syrup, sultanas, cinnamon, clove and nutmeg and mix. Bring to a boil, stirring occasionally, cover and simmer for 3-4 minutes. Pour the compote into a large sieve and collect the juice. Pour juice back into the pot. Pudding powder, starch and about 6 tablespoons of water. Stir in the hot juice, put back on the hot plate and simmer with stirring (whisk) for about 1 minute. Add apples and stir well with a mixing spoon. Put the compote in a bowl and let it cool for about 2 hours.

3. In the meantime, grate the marzipan roughly. Add 50 g butter in flakes, marzipan, 40 g sugar, 90 g flour, almonds and 1 egg yolk in a mixing bowl. First knead with the dough hooks of the hand mixer, then with hands to sprinkles.

4. Grease a springform pan (26 cm Ø) and sprinkle with flour. Cut freezer bag and also lightly dust with flour. Roll out shortcrust pastry on the freezer bag into a round plate (34 cm Ø). Lay out the shape with the dough. Press the dough on the springform edge. Pierce the dough with a fork several times and sprinkle with breadcrumbs. Fill apple compote, smooth it out. Distribute sprinkles over it. In the preheated oven on the lower rail (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 40 minutes.

5. Remove cake, place on a wire rack and allow to cool for 4-5 hours. Release cake from the mold. This tastes whipped cream.

Chocolate crumble with cherries

Ingredients (12 pieces)

500 g cherries, 250 g cherry jam, 250 g flour, 100 g ground hazelnuts, 2 tbsp cocoa powder, 250 g butter, 125 g sugar, 1 pinch salt, 1 packet vanillin sugar, 3 heaped EL powdered sugar, 1 tbsp lemon juice, fat for the form

preparation

1. Wash cherries, drain well, stalk, halve and stone. Mix the cherries with the jam. Put the flour, hazelnuts, cocoa, fat in little flakes, sugar, salt, vanillin sugar in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkles.

2. Spread 2/3 of the crumble on a greased springform (26 cm Ø), with your hands pressed to a ground. Distribute cherries on the crumble top. Sprinkle over remaining crumb evenly.

3. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 50 minutes. Remove from the oven and allow to cool. Smooth the icing sugar and lemon juice into a smooth mixture. Decorate cake with it and cut into pieces. It tastes of beaten cinnamon cream.

Cheese crumble cake

Ingredients (16 pieces)

250 g flour, 1/2 coated teaspoon baking powder, 300 g sugar, 1 pinch of salt, 7 eggs, 150 g soft butter, 750 g quark, 3 tablespoons lemon juice, 50 g cornstarch, 250 g whipped cream, 1 packet vanilla sugar, powdered sugar for dusting, Flour for the work surface, fat for the Springform, cling film, aluminum foil

preparation

1. Put 150 g flour, baking powder, 75 g sugar, salt, 1 egg and 75 g butter in small pieces in a bowl. First knead with the dough hook of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap in foil and refrigerate for approx. 45 minutes.

2. Separate 6 eggs. In a bowl of cottage cheese, mix 150 g of sugar, lemon juice and egg yolks with the whisk of the hand mixer. Sieve and fold the starch onto the quark mass. Beat egg whites and cream separately until stiff. First cream, then fold in egg whites carefully.

3. Roll out the dough on a floured work surface (approx. 34 cm Ø), place in a greased springform (28 cm Ø) and push up on the edge. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 10 minutes.

4. Knead 100 g flour, 75 g sugar, vanillin sugar and 75 g butter to sprinkle. Remove the mold from the oven, fill with quark mixture and sprinkle with sprinkles. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour, after about 40 minutes, cover the cake with foil. Remove cake, allow to cool and dust with icing sugar. This tastes whipped cream.

Pudding biplane with marzipan

Ingredients (12 pieces)

1 sachet of custard powder 'vanilla flavored' (for cooking), 270 g sugar, 650 ml low-fat milk, 750 g flour, salt, 1 cube yeast, 265 g butter, 75 g marzipan raw material, 25 g ground almonds, 1 packet vanillin sugar, 1 Päckchen cream stick, 400 g whipping cream, powdered sugar for dusting, flour for the work surface, cling film, baking paper

preparation

1. Pudding powder, 45 g sugar and 100 ml milk until smooth. Boil 300 ml of milk in a saucepan, remove from the heat and stir in the pudding powder. Put back on the hot plate and stir. simmer for about 1 minute. Pour the pudding into a bowl, cover the hot surface directly with foil and allow to cool for at least 2 hours.

2. Put 625 g of flour, 150 g of sugar and salt in a bowl. To press a hollow in the middle. Heat 250 ml of milk lukewarm. Crumble yeast in a bowl. Stir the yeast and 100 ml of milk until smooth. Pour the yeast milk into the trough, stir it with some flour from the edge and let it rest covered in a warm place for about 15 minutes.

3. Melt 165 g of butter and remove from heat. Add the butter and the remaining milk to the yeast dough and use the dough hooks of the hand mixer to make a smooth dough. Cover in a warm place for about 40 minutes until the dough volume has doubled.

4. Knead dough again and form into a roll on a well-floured work surface. Cut roll into 12 equal pieces and shape to round flat bread. Place the flatbread on 2 baking sheets lined with parchment paper and let it rest covered for another 15 minutes.

5. Grate marzipan. Knead 125 g flour, 75 g sugar, almonds, marzipan and 100 g butter into crumbles. Cover the flat bread with water, sprinkle with crumble and lightly press. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes.

6. Remove and allow to cool. Halve each little kitchen horizontally. Mix vanillin sugar with cream stabilizer. Whip up the cream with the whisk of the hand mixer, let it trickle cream stabilizer. Smooth the pudding with the whisk of the hand mixer. Add the cream and spread on the lower bottoms. Put the upper parts of the casserole back on and let them cool for about 30 minutes. Sprinkle with icing sugar and serve.

Cheese crumble cake from the tin with cherry compote

Ingredients (24 pieces)

750 g flour, 600 g butter, 500 g sugar, 1 pinch of salt, 2 sachets vanillin sugar, 2 glasses of cherries, 70 g cornstarch, 1.5 kg curd cheese, juice of 1/2 lemon, 7 eggs, 2 sachets of custard powder 'vanilla flavor' (for cooking), powdered sugar for dusting, fat for the fat pan

preparation

1. For the crumble flour, place 500 g butter in flakes, 250 g sugar, salt and 1 packet vanillin sugar in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkles. Spread 2/3 of the crumble on a greased oven pan (36 x 41 x 3.5 cm) and press down with your hands.

2. Pour the cherries into a sieve and catch the juice. Stir starch with approx. 100 ml cherry juice. Bring remaining cherry juice and 50 g of sugar to a boil. Remove the pot from the heat, stir in the starch and simmer again for about 1 minute while stirring. Add the cherries, allow to cool slightly and spread on the crumble top.

3. Melt 100 g of butter. Mix the quark, 200 g sugar, 1 packet vanillin sugar, lemon juice, eggs and custard powder with the whisk of the hand mixer until smooth. Stir in the butter quickly. Spread quark mixture on the cherries and sprinkle evenly with the remaining sprinkles.

4. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour. Remove from the oven, allow to cool and cut into pieces. Dust with powdered sugar. It tastes cream.

Cherry crumble cake with vanilla sour cream

Ingredients (24 pieces)

750 g + 1 tbsp flour, 250 g sugar, salt, 300 g soft butter, 1 egg, 250 ml milk, 1 cube of fresh yeast, 100 g amarettini, 2 glasses sour cherries, 1 vanilla pod, 500 g sour cream, 1 sachet of vanilla powder sauce '(for cooking), 1 sachet of custard powder' vanilla '(for cooking), 1 egg yolk, 50 g of ground almonds (skinless), cocoa powder for dusting, fat and flour for the mold

preparation

1. Put 500 g flour, 50 g sugar, 1 pinch salt, 75 g soft butter and egg in a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also pour into the mixing bowl. Knead with the dough hooks of the hand mixer for approx. 2 minutes to a smooth yeast dough. Cover in a warm place for 30-40 minutes.

2. Melt 225 g of butter in a saucepan. Crumble amarettini. Mix 250 g of flour, 150 g of sugar, amarettini and 1 pinch of salt in a bowl. Add hot butter all at once and knead into crumbles with the dough hooks of the hand mixer, then briefly with your hands. Sprinkle 1 tablespoon (15 g) of flour over the crumble and shake briefly in the bowl. Drain the cherries on a sieve.

3. Cut the vanilla pod longitudinally and scrape the pith out with the back of the knife. Mix vanilla pulp, sour cream and 50 g of sugar with the whisk of the hand mixer. Stir in the sauce powder, custard powder and egg yolk one after the other.

4. Grease a fat pan of the oven (32 x 39 cm) and dust with flour. Knead yeast dough on a floured surface and roll it out evenly on the drip tray. Mix cherries and almonds and spread evenly on the dough. Add sour cream and smooth. Sprinkle with crumble and bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 45 minutes. Allow the crumble cake to cool in the frying pan on a wire rack. Dust with cocoa just before serving and cut into pieces.

Apricot cake with macadamia sprinkles

Ingredients (24 pieces)

750 g flour, 130 g sugar, 2 sachets vanillin sugar, salt, 220 g soft butter, 1 egg, 250 ml milk, 1 cube fresh yeast, 150 g macadamia nut kernels, 2 can apricots, 4 tablespoons apricot jam, fat and flour for the fat pan, Flour for the work surface

preparation

1. Put 500 g of flour, 50 g of sugar, vanillin sugar, 1 pinch of salt, 50 g of soft butter and egg in a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also pour into the mixing bowl. Knead with the dough hooks of the hand mixer for approx. 2 minutes to a smooth yeast dough. Cover in a warm place for 30-40 minutes.

2. Grease the fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Place the yeast dough on a floured work surface, knead briefly and roll evenly on the drip pan. Cover in a warm place for about 20 minutes.

3. Meanwhile chop macadamia seeds roughly. Put 250 g flour, 170 g butter in flakes, 80 g sugar, 1 pinch salt and macadamia nut into a mixing bowl. Mix with the dough hooks of the hand mixer. Then use your hands to crumble and chill.

4. Put the apricots in a sieve and drain. Evenly spread the jam dough with jam, cover with apricots and press lightly. Sprinkle with macadamia sprinkles. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 20-25 minutes. Allow the butter cake to cool on the frying pan.

Puff pastry pudding with rhubarb and pistachio sprinkles

Ingredients (12 pieces)

500 g rhubarb, 1 tsp cornstarch, 50 g + 6 tbsp sugar, 200 ml cherry nectar, 1 package (450 g, 6 slices) deep-frozen puff pastry, 30 g pistachio nuts, 75 g flour, 50 g butter, 5 tbsp + 250 ml milk, 1 packet of vanillin sugar, 1 packet of custard powder 'almond flavor' (for cooking), 200 g of whipped cream, 2 eggs + 1 egg yolk, cling film, fat for the hollows

preparation

1. Clean and wash 400 g rhubarb and cut into slices approx. 0.5 cm thick. Cut remaining rhubarb into small cubes. Stir the starch with 2 tablespoons of water. Caramelise 50 g of sugar in a pot. Deglaze with nectar. Add the rhubarb slices and simmer for about 1 minute. Stir in the starch mixture and bring to a boil, stirring constantly. Put compote in a bowl. Approximately Allow to cool for 1 hour. Lay the puff pastry slices next to each other and allow to thaw for approx. 10 minutes at room temperature.

2. In the meantime, chop pistachios. Use flour, 3 tablespoons sugar, butter in flakes and pistachios first with the dough hook of the hand mixer, then crumble with your hands to sprinkle. Stir 5 tbsp milk, 3 tbsp sugar, vanillin sugar and custard powder until smooth. Boil 250 ml of milk and cream. Stir in stirred pudding powder and simmer for about 1 minute while stirring. Fill in a bowl, cover the surface with foil and set aside.

3. Halve the puff pastry slices transversely. Grease a muffin sheet (12 wells). Press a puff pastry square into each trough, pressing dough pieces outwards. Separate 1 egg. Put egg whites aside. Stir rhubarb cubes, egg and yolks under the cream. Distribute cream in the wells. Evenly sprinkle with sprinkles. Brush protruding puff pastry with egg whites. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 25 minutes.

4. Allow the muffins to cool on a wire rack for about 15 minutes. Release from the mold and allow to cool. Serve with rhubarb compote.

Crumble tart with blackberries

Ingredients (12 pieces)

375 g flour, 1/4 teaspoon cinnamon, 350 g sugar, 1 packet vanillin sugar, 275 g soft butter, 1 pinch of salt, 325 g blackberries, 75 g blackberry jam, fat and breadcrumbs for the mold, baking paper, dried peas

preparation

1. Put the flour, cinnamon, sugar, vanillin sugar, butter and salt into a bowl and knead with the dough hooks of the mixer, then with your hands to a crumbly dough.

2. Approx. Put 2/3 of the crumble in a greased tart tin with lift-off bottom (10 x 34 cm) spread with breadcrumbs. Press the sprinkles as ground and edge (about 1.5 cm high) firmly. Tarte form and other crumbles cold.

3. Wash blackberries and drain well. Heat jam in a saucepan over low heat. Remove from heat, let cool for about 5 minutes and mix in blackberries.

4. Cut the baking paper into a rectangle (about 12 x 36 cm), place it on the bottom of the dough. Place the peas on the preheated oven (cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) Bake blind for 10-15 minutes. Remove the bottom, remove the baking paper and the dry peas. Distribute the blackberry mixture and the remaining crumble on the ground and bake at the same temperature for approx. 35 minutes. Remove and allow to cool on a wire rack for about 6 hours (better overnight). It tastes of whipped cream.

Mirabelle crumble cake

Ingredients (10 pieces)

500 g of mirabelles, 1 piece of ginger, 50 g of macadamia nuts, 175 g of flour, 2 sachets of vanillin sugar, salt, 150 g of sugar, 150 g of butter, 1 egg, 1 coated baking powder, 100 g of white couverture, fat and Flour for the mold, disposable pastry bag

preparation

1. Wash mirabelles, drain, halve and remove stones. Peel ginger and chop very finely. Mix mirabelles and ginger. Coarsely chop nuts for the crumble. Put 75 g of flour, 1 packet of vanillin sugar, 1 pinch of salt, 75 g of sugar, 75 g of butter and 1-2 tbsp of water into a mixing bowl and use to sprinkle with your hands.

2. For the batter mix 75 g of butter, 1 pinch of salt, 1 sachet of vanillin sugar and 75 g of sugar with the whisk of the hand mixer until creamy. Stir in egg. Mix 100 g of flour and baking powder and stir. Put the dough in a greased springform (20 cm Ø) sprinkled with flour and smooth.

3. Distribute the mirabelles evenly. Sprinkle on it and bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 35 minutes on a medium rail. Remove from the oven, place on a wire rack and allow to cool for about 1 hour.

4. Coarsely chop the couverture and melt over a warm water bath. Allow to cool slightly. Loosen cake from the mold, place on a cake plate. Fill the couverture into a piping bag, cut off the top and decorate the cake in strips. Let the couverture dry and let the cake cool completely.

White chocolate cake with mulled wine pears

Ingredients (16 pieces)

750 g pears, 300-375 ml mulled wine, 100 g white couverture, 25 g double cream cheese, 4 eggs, 250 g sugar, 3 sachets vanillin sugar, 35 g cornstarch, 250 g butter, 400 g flour, 75 g macadam nut kernels, fat and flour for form

preparation

1. Peel the pears, diced, core and cut into pieces. Put mulled wine and pear cubes in a saucepan and simmer for 6-8 minutes. Remove and drain.

2. Chop couverture for filling and melt over a warm water bath, cool. Cream cheese, eggs, 50 g sugar, 1 hand mixer stir for about 3 minutes. Stir in the couverture.

3. Melt butter in a saucepan over low heat. Put flour, 200 g sugar, 2 sachets of vanilla sugar and melted butter in a mixing bowl. First knead with the dough hooks of the hand mixer, then briefly with your hands to sprinkle. Grease a square springform pan (24 x 24 cm) well, dust with flour and add about 2/3 of the crumble to the dish. Push to a smooth floor. Distribute pears on the cake. Pour the fresh cheese over the pears. Bake in the preheated oven on the bottom rail (cooker: 175 ° / circulating air: 150 ° / gas: stage 2) for approx. 15 minutes.

4. Chop the macadamia seeds and mix with the remaining crumbly dough. Spread the sprinkles on the cake and bake for approx. 45 minutes at the same temperature. Remove the cake and let it cool in the mold.

Chocolate cheese crumble cake with cherries

Ingredients (16 pieces)

400 g flour, 325 g butter, 1 pinch salt, 350 g + 5 tbsp sugar, 3 eggs, 1 tbsp cocoa powder, 2 sachets vanillin sugar, 20 g cornstarch, 500 g skim curd cheese, 1 glass of white morels, 4 g gelatine, 200 g whipped cream, 400 g double cream cheese, 225 g cherry jam, fat and flour for the mold

preparation

1. Put flour, 250 g butter in little flakes, salt, 250 g sugar, 1 egg and cocoa in a bowl. First knead with the dough hooks of the hand mixer, then with your hands to a crumbly dough. Wrap dough in foil and refrigerate for approx. 30 minutes.

2. Stir 75 g butter, 100 g sugar and 1 sachet vanillin sugar creamy with the whisk of the hand mixer. Stir in 2 eggs one after the other. Stir in starch and cottage cheese. Drain the cherries and drain well.

3. Divide 2/3 of the dough into a greased, flour-sprung springform (26 cm Ø). Press evenly as ground and edge. Fill curd mass. Spread cherries on top and bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 50 minutes. Remove and allow to cool on a wire rack.

4. Spread the remaining dough on a baking sheet lined with baking paper as a crumble and bake at the same temperature for about 15 minutes, remove and allow to cool.

5. Soak gelatin in cold water. Whip the cream. Cream cheese, 1 packet vanillin sugar and 5 tablespoons sugar with a whisk until smooth. Gradually fold in cream. Express the gelatine, dissolve and stir in 4 tablespoons of the cream cheese mixture, stir in the rest of the mixture. Put the jam in streaks. Carefully remove the cake from the springform pan and place it on a cake plate. Spread the cream cheese dome-shaped on the cake and keep it cold for at least 1 1/2 hours. Distribute chocolate sprinkles on top.

Pretzels with plums and caramel and nut crumble

Ingredients (20 pieces)

700 g of flour, 200 ml of milk, 1 cube of yeast, 100 g of sugar, 250 g of room-warm butter, 2 eggs, 1 pinch of salt, 275 g of caramel spread, 50 g of chopped hazelnuts, 1.3 kg of plums

preparation

1. Pour 500g of flour into a bowl and press in a bowl. Heat 100 ml of milk lukewarm. Crumble the yeast into the trough, add 40 g sugar and milk and mix with some flour from the edge to a thick porridge. Cover in a warm place for about 15 minutes.

2. Melt 150 g of butter, add 100 ml of milk and warm lukewarm. Add 35 g sugar, milk mixture, eggs and salt to the batter and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest for another 30 minutes.

3. Knead 100 g of butter, 25 g of sugar, 75 caramel spread, 200 g of flour and chopped nuts with the dough hooks of the hand mixer to sprinkle with crumble.

4. Wash plums, stone and quarter. Knead dough again and divide into approx. 20 pieces. Roll out half of the pieces of dough on a floured surface slightly oval (about 5 x 10 cm). Lay the baking tray with baking paper and place the dough pieces on it. Spread 1 teaspoon of caramel spread on the pieces of dough. Place the Zwetschenviertel on it and spread the sprinkles on it. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes, remove and allow to cool. Do the same with the second half of the dough. This tastes whipped cream.

Crunchy pear-Helene-crumb cake

Ingredients (20 pieces)

1.5 kg pears, 150 ml dry white wine, 500 g sugar, 1/2 teaspoon + 10 g cinnamon, 525 g flour, 1/2 teaspoon + 2 teaspoons baking powder, 75 g grated coconut, salt, 500 g butter, 1 packet vanillin sugar, 6 eggs, 20 g cocoa powder, 1 tablespoon powdered sugar, fat for the fat pan

preparation

1. Peel pears, cut in half, cut out core casing. Boil wine, 250 ml of water, 25 g of sugar and 1/2 teaspoon of cinnamon in a large saucepan. Add the pears and simmer for 12-15 minutes. Carefully lift with a skimmer, drain well and allow to cool. Remove 5-6 tablespoons of pear water and set aside.

2. In the meantime, place 250 g flour, 1/2 teaspoon baking powder, 200 g sugar, grated coconut, 10 g cinnamon, 1 pinch salt and 225 g fat in a very large bowl for the crumble. Use to sprinkle with your hands.

3. Mix well 275 g fat, 275 g sugar, 1 pinch salt and vanillin sugar with the whisk of the hand mixer. Stir in eggs one at a time. Mix 275 g of flour and 2 teaspoons of baking powder, add and stir. Smooth cocoa with 5-6 tablespoons of pear water. Stir 4 tablespoons of the dough under the cocoa.

4. Put the light dough on a greased oven pan (32 x 39 cm), smooth it out. Carefully spread the dark dough on it, pass it with a fork (marinate), smooth it out again. Insert pears with the curvature upwards. Distribute the sprinkles evenly. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 40-50 minutes. Remove, put on a wire rack, allow to cool. Dust with powdered sugar and cut into pieces. Arrange on a cake plate. It tastes of whipped cream.

Apricot yeast stuffed with coconut sprinkles

Ingredients (12 pieces)

100 ml of milk, 400 g of flour, 110 g of sugar, 1 pinch of salt, 1/2 cube of yeast, 200 g of soft butter, 25 g of grated coconut, 1 packet of vanilla sugar, 1 egg, approx. 600 g of apricots, 75 g of apricot jam, powdered sugar Dusting, baking paper

preparation

1. Warm the milk lukewarm. Put 250 g of flour, 35 g of sugar and salt in a bowl. To press a hollow in the middle. Stir the yeast and 5 tbsp milk and place in the flour pan. Mix with some flour from the edge. Cover in a warm place and let it rest for about 15 minutes.

2. Melt 125 g of butter and allow to cool slightly. Mix 150 g of flour, grated coconut, vanillin sugar and 75 g of sugar. Stir in liquid butter with the kneading hooks of the hand mixer and knead into crumbles. Chill the crumble.

3. Add 40 g butter, egg and the remaining milk to the yeast dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover covered again for about 30 minutes.

4. Wash the apricots, rub dry, halve and stone. Briefly knead the dough on a floured work surface, then roll out to a flat bread roll (3-4 mm thin). Place the flatbread on a baking tray lined with baking paper. Cover with 35 g butter flakes. Spread apricots and jam on top, leaving a 1 cm wide rim free. Distribute sprinkles on top. Bake for 20-25 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Remove crumble patties from the oven and allow to cool on a wire rack. Serve lukewarm or cold. Dust with powdered sugar.

Plum snails with cinnamon crumble

Ingredients (18 pieces)

800 g flour, 275 g sugar, 2 sachets vanillin sugar, salt, 200 ml milk, 1 cube fresh yeast, 2 eggs, 230 g soft butter, 1 ground EL ground cinnamon, 175 g ground hazelnuts, 750 g pears, 3 1/2 -4 tbsp lemon juice, 1 tin plum jam, 125 g powdered sugar, flour for kneading and rolling, baking paper, 1 disposable piping bag

preparation

1. 500 g Mehl, 75 g Zucker, 1 Päckchen Vanillin-Zucker und 1 Prise Salz in einer Rührschüssel mischen. Milch lauwarm erwärmen. Von der Herdplatte nehmen, Hefe hineinbröckeln und unter Rühren auflösen. Zur Mehlmischung gießen. 1 Ei und 50 g Butter in Flöckchen zufügen und mit den Knethaken des Handrührgerätes zu einem glatten Teig verkneten. Cover in a warm place for about 45 minutes.

2. Inzwischen 1 Ei trennen. 300 g Mehl, Eigelb, 125 g Zucker, 1 Prise Salz, 1 Päckchen Vanillin-Zucker, Zimt und 180 g Butter in Flöckchen in eine Rührschüssel geben. Erst mit den Knethaken des Handrührgerätes, dann kurz mit den Händen zu Streuseln verkneten.

3. Haselnüsse in einer Pfanne ohne Fett rösten, sofort herausnehmen und auskühlen lassen. Birnen schälen, vierteln, Kerngehäuse herausschneiden. Birnenviertel fein schneiden und mit ca. 2 EL Zitronensaft mischen.

4. Hefeteig mit bemehlten Händen gut durchkneten. Einen großen Bogen Backpapier oder ein sauberes Geschirrtuch mit Mehl bestäuben. Hefeteig darauf zu einer quadratischen Platte (ca. 42 x 42 cm) ausrollen. Pflaumenmus gleichmäßig auf den Hefeteig streichen, dabei rundherum einen 2–3 cm breiten Rand frei lassen. Eiweiß steif schlagen, dabei zum Schluss 75 g Zucker einrieseln lassen. Birnen und Haselnüsse mischen, Eischnee unterheben und die Masse auf dem Pflaumenmus verteilen. Teigränder über die Füllung einschlagen. Teig mit Hilfe des Backpapiers oder Geschirrtuches aufrollen.

5. 3 Backbleche mit Backpapier auslegen. Rolle mit einem scharfen Messer in ca. 18 Scheiben schneiden. Messer dabei immer wieder in Wasser tauchen. Je 6 Schnecken mit möglichst viel Abstand zueinander auf ein mit Backpapier ausgelegtes Backbleche setzen. Zimt-Streusel auf den Schnecken verteilen. Schnecken nochmals ca. 10 Minuten gehen lassen.

6. Bleche nacheinander im vorgeheizten Backofen (E-Herd: 225 °C/ Umluft: 200 °C/ Gas: Stufe 4) ca. 12 Minuten backen. Herausnehmen, auf einem Kuchengitter auskühlen lassen. Puderzucker und 1 1/2–2 EL Zitronensaft zu einem dicken Guss verrühren. Guss in einen Spritzbeutel füllen, eine kleine Spitze abschneiden und die Schnecken damit verzieren. Let dry.

Brownie-Tarte mit Walnuss-Streuseln

Ingredients (20 pieces)

125 g Walnusskerne, 400 g + 1 EL Mehl, 325 g Zucker, Salz, 275 g Butter, 200 g Zartbitterschokolade, 5 Eier, 1 Päckchen Vanillinzucker, 2 gestrichene TL Backpulver, evtl. 1 TL Puderzucker zum Bestäuben, Fett und Mehl für die Form

preparation

1. Walnusskerne grob hacken und mit 150 g Mehl, 75 g Zucker und 1 Prise Salz in einer Schüssel mischen. 125 g Butter schmelzen, heiß zur Mehlmischung gießen und erst mit den Knethaken des Handrührgerätes, dann kurz mit den Händen zu Streuseln kneten. Zum Schluss 1 EL Mehl darüberstreuen und unter die Streusel schwenken.

2. Schokolade grob hacken und mit 150 g Butter in einem Topf bei schwacher Hitze unter Rühren schmelzen. Allow to cool slightly. Eier, 250 g Zucker, Vanillezucker und 1 Prise Salz mit den Schneebesen des Handrührgerätes kurz verrühren. 250 g Mehl und Backpulver mischen und zur Ei-Zucker-Mischung geben. Schokolade ebenfalls zufügen und alles mit den Schneebesen des Handrührgerätes zu einem glatten Teig verrühren.

3. Ein Springblech (30 cm Ø) fetten und mit Mehl ausstäuben. Brownieteig in die Form geben, glatt streichen und die Walnussstreusel darauf verteilen. Im vorgeheizten Backofen (E-Herd: 175 °C/ Umluft: 150 °C/ Gas: Stufe 2) 35–40 Minuten backen. Allow the cake to cool on a wire rack. Vor dem Servieren eventuell mit Puderzucker bestäuben. It tastes of whipped cream.

Apfel-Marzipan-Kuchen mit Schokostreuseln

Ingredients (24 pieces)

80 g Zartbitterschokolade, 500 g Butter, 650 g Mehl, 2 TL Kakaopulver, 350 g Zucker, 2 Päckchen Vanillinzucker, Salz, 100 g kernige Haferflocken, ca. 2 kg Äpfel, 4 EL Zitronensaft, 300 g Marzipan-Rohmasse, 6 Eier, 75 g Speisestärke, 3 TL Backpulver, Fett und Mehl für die Fettpfanne

preparation

1. Schokolade grob hacken und mit 200 g Butter in einem Topf bei schwacher Hitze schmelzen. 300 g Mehl, Kakao, 150 g Zucker, 1 Päckchen Vanillin-Zucker, Salz und Haferflocken in einer Schüssel mischen. Heiße Schokoladen-Buttermischung zugießen und erst mit den Knethaken des Handrührgerätes, dann kurz mit den Händen zu Streuseln verkneten.

2. Äpfel waschen, schälen, halbieren und das Kerngehäuse herausschneiden. Apfelhälften fächerförmig einschneiden und mit Zitronensaft beträufeln.

3. Marzipan reiben. 300 g weiche Butter, 200 g Zucker, 1 Päckchen Vanillin-Zucker, Salz und Marzipan cremig rühren. Eier nacheinander im Wechsel mit der Stärke zufügen und unterrühren. 350 g Mehl und Backpulver mischen und zum Schluss kurz unterrühren.

4. Teig in eine gefettete, mit Mehl ausgestäubte Fettpfanne (ca. 32 x 39 cm) geben und glatt streichen. Äpfel mit der Schnittfläche nach unten auf den Teig legen. Zum Schluss Schokostreusel darüberstreuen. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes. Allow the cake to cool on a wire rack.

Florentiner Streuselkuchen

Zutaten (40 Stücke)

75 ml + 10 EL Milch, 675 g Mehl, 30 g frische Hefe, 1 EL + 385 g Zucker, 450 g Butter, 1 Ei, 3 Päckchen Vanillinzucker, Salz, 20 g Kakaopulver, 2150 g Mandelkerne ohne Haut, 150 g Haselnusskerne, 100 g Walnusskerne, 100 g Zartbitterkuvertüre, 100 g weiße Kuvertüre, Fett und Mehl für die Form

preparation

1. 75 ml Milch lauwarm erwärmen. 375 g Mehl in eine Schüssel geben, in die Mitte eine Mulde drücken und die Hefe hineinbröckeln. 1 EL Zucker und lauwarme Milch zufügen und mit etwas Mehl vom Rand zu einem dicken Brei verrühren. Cover in a warm place for about 15 minutes.

2. 5 EL Milch lauwarm erwärmen. 75 g weiche Butter, Ei, 45 g Zucker, 1 Päckchen Vanillin-Zucker, 1 Prise Salz und lauwarme Milch zum Vorteig geben. Knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place for 30-40 minutes.

3. 225 g Butter in einem Topf zerlassen. 300 g Mehl, 140 g Zucker, 1 Päckchen Vanillin-Zucker, Kakao und 1 Prise Salz in einer Schüssel mischen. Heiße Butter auf einmal zufügen, erst mit den Knethaken des Handrührgerätes, dann kurz mit den Händen zu Streuseln verkneten.

4. Mandeln und Nüsse grob hacken. Hefeteig auf einer gefetteten, mit Mehl bestäubten Fettpfanne des Backofens (32 x 39 cm) ausrollen. An einem warmen Ort nochmals 20–30 Minuten gehen lassen.

5. 150 g Butter, 200 g Zucker und 1 Päckchen Vanillin-Zucker in einem Topf unter Rühren kurz aufkochen. Erst Mandeln und Nüsse unterheben, dann ca. 5 EL Milch unterrühren. Set aside to cool.

6. Lauwarme Nussmischung vorsichtig auf dem Hefeteig verteilen und mit Schokoladenstreuseln bestreuen. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 20 minutes. Kuchen in der Fettpfanne auf einem Kuchengitter auskühlen lassen.

7. Kuvertüre getrennt grob hacken und nacheinander über einem warmen Wasserbad schmelzen. Kuchen in 20 ca. 8 x 8 cm große Quadrate schneiden und diese diagonal halbieren. Jeweils die Hälfte der Dreiecke mit dunkler bzw. weißer Kuvertüre streifenartig verzieren und trocknen lassen.

Feigen-Tarte mit Honigstreuseln

Ingredients (12 pieces)

425 g Mehl, 50 g Zucker, 1 Prise Salz, 1 Ei, 200 g Butter, 25 g Honig, 10 Feigen, 250 g Mascarpone, 2 Eigelb, abgeriebene Schale von 1/2 Bio-Orange, 2 Päckchen Vanillinzucker, 2 EL Orangenlikör, 3 EL Pinienkerne, Fett für die form, Mehl für die Arbeitsfläche, Backpapier

preparation

1. 250 g Mehl, Zucker, Salz, Ei und 125 g Butter in Stückchen erst mit den Knethaken des Handrührgerätes, dann mit den Händen zu einem glatten Teig verkneten. Eine rechteckige Tarteform mit Lift-off Boden (21 x 29 cm) fetten. Roll shortcrust pastry on a floured work surface rectangular (about 24 x 32 cm). Lay out the tart mold, press on, cut off protruding edges. Approximately Refrigerate for 1 hour.

2. Ein Stück Backpapier auf den Teig legen. Spread the peas on it. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 10 minutes. Backpapier mit Trockenerbsen entfernen, weitere ca. 5 Minuten backen.

3. 75 g Butter, Honig und 175 g Mehl zu Streuseln verkneten. Feigen waschen, trocken tupfen und vierteln. Mascarpone, Eigelbe, Orangenschale, Vanillin-Zucker und Likör glatt rühren. Tarte aus dem Ofen nehmen, Feigen darauf verteilen und den Guss über die Feigen gießen. Streusel darauf verteilen und bei gleicher Temperatur ca. 30 Minuten backen.

4. Pinienkerne in einer Pfanne ohne Fett goldbraun rösten, herausnehmen und auskühlen lassen. Tarte aus dem Ofen nehmen, auskühlen lassen und aus der Form lösen. Sprinkle with pine nuts.

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