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Streuselkuchen

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A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 1 inch (25 mm) thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns
238: 349: 1995: 1909: 298: 1966: 255:. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of 2000: 337: 388: 1902: 1959: 460: 274:
Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries,
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Apple cake, partially covered with streusel before being baked
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Streusel mixed, before being put on top of a cake and baked
278:), poppy seeds or creme or using a shortening-based dough. 19:"Crumb cake" redirects here. For the Norwegian cookie, see 528: 1940: 1883: 1996:
Polish products with protected designation of origin
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