Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup Schmand (sour cream)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a large mixing bowl, combine 2 cups of flour, 1/2 cup of sugar, 1/2 tsp of baking powder, and 1/4 tsp of salt.
3. Add in the chilled and cubed unsalted butter and mix with an electric mixer until the mixture resembles coarse crumbs.
4. Add in 1 egg and mix until the dough comes together.
5. Press the dough into the bottom of the prepared springform pan, making sure it is evenly distributed.
6. In another mixing bowl, whisk together 1 cup of Schmand, 1/2 cup of sugar, 2 eggs, and 1 tsp of vanilla extract until smooth.
7. Add in 1/4 cup of flour and whisk until well combined.
8. Pour the Schmand mixture over the dough in the springform pan.
9. In a small mixing bowl, combine 1/2 cup of flour and 1/2 cup of sugar.
10. Add in 1/4 cup of chilled and cubed unsalted butter and mix with an electric mixer until the mixture resembles coarse crumbs.
11. Sprinkle the streusel mixture over the Schmand mixture in the springform pan.
12. Bake for 45-50 minutes or until the top is golden brown and the filling is set.
13. Remove from the oven and let cool in the pan for 10 minutes.
14. Remove the sides of the springform pan and let the Schmand-Streusel-Kuchen cool completely before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 409
Fat: 21g
Saturated Fat: 13g
Cholesterol: 108mg
Sodium: 142mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- Schmand can be substituted with sour cream or Greek yogurt.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add sliced fresh fruit, such as strawberries or peaches, on top of the Schmand mixture before adding the streusel.
- Add 1 tsp of cinnamon to the streusel mixture for a cinnamon flavor.
- Use brown sugar instead of granulated sugar in the streusel mixture for a caramel flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the dough and streusel mixture.
- Use a fork or pastry cutter to mix the butter into the flour mixture for the streusel.
- Let the Schmand-Streusel-Kuchen cool completely before slicing to prevent the filling from being too runny.
Storage instructions:
Store the Schmand-Streusel-Kuchen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Schmand-Streusel-Kuchen in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the Schmand-Streusel-Kuchen on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh fruit, such as berries or sliced peaches, or whipped cream.
Pairings:
Serve the Schmand-Streusel-Kuchen with a cup of coffee or tea.
Suggested side dishes:
Serve the Schmand-Streusel-Kuchen with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the streusel mixture is too dry, add more butter.
- If the filling is too runny, bake the Schmand-Streusel-Kuchen for a few more minutes until the filling is set.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the Schmand-Streusel-Kuchen. Store the leftovers in the refrigerator to prevent spoilage.
Food history:
Schmand-Streusel-Kuchen is a traditional German dessert that is popular in many regions of Germany. It is typically served during the holidays or for special occasions.
Flavor profiles:
The Schmand-Streusel-Kuchen has a buttery and crumbly crust with a creamy and tangy Schmand filling. The streusel topping adds a sweet and crunchy texture.
Serving suggestions:
Serve the Schmand-Streusel-Kuchen as a dessert or a sweet treat with coffee or tea.
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Region: German