The German Cherry Strudel Cake – Kirschstreusel Kuchen

This is the gf’s favourite dessert nom. It’s delicious and fruity and it’s a wonderful centre piece for a dinner party! Here we made double, but I have given the ingredients for ONE cake. It should serve anything from 10-16 people depending on how you cut it!

120g caster sugar

200g unsalted butter

1 egg

350g plain flour

1 teaspoon of baking powder

1-2 bottles of sour cherries (I like sour ones, but get morello or whatever ones you like! I also substituted with blueberries, as I had some I needed to use!)

Firstly get the pastry made by sifting the flour and baking powder in to a bowl. Add softened butter, egg and sugar and mix thoroughly using a hand held mixer. If the pastry is still sticky add a little extra flour until it firms up.

Dough ready

Let the pastry rest in the fridge for 10-20 minutes.  (The picture above is two lots!)
De-stoned cherries

If you can, buy bottled pitted cherries – I bought ones that still had the stone in them and spent some time de-stoning them!

pastry/dough case

Roll out dough and spread over a 23-26cm tin, making sure to build a good solid wall up the side, this will hold the fruit and the juice mixture in place later – on reflection the wall I made here was a little thick.

gelatine cherry juice

Pop the cherry juice, left over from the bottled cherries into a pot and dissolve 1 sachet of gelatine (18-25g of powdered gelatine or one leaf of gealtine). The gelatine isn’t meant to make a jelly, but rather provide structure to the cake and prevent the strudel from collapsing in on the fruit! Heat fruit juice plus gelatine until boiling and then remove from heat, make sure to stir continuously!

Berries and CherriesFruit is evenly spread across the cake case.

Filling the case

Pour the gelatine-cherry juice mixture over the fruit evenly, making sure to fill all the gaps!

Then get the Streusel going by grabbing the remaining dough left over from making the case and pop it back in to another bowl. Add four tablespoons of flour to this, because it needs to be extra crumbly! [Germans at this point would normally add a little sachet of Vanillazucker, from Dr. Oetker or some other similar baking company] I add half a teaspoon of vanilla essence and a dessert spoon of icing sugar.  Crumble this mixture between your fingers until its like fine breadcrumbs, but still sticking in small clumps in places.

Drizzle over the juice covered fruit in the cases. There should be enough to not leave any gaps!

The streusel starts!

The streusel-ing continues

Bake in the preheated oven (175 Degrees celcius) for 50-60 minutes.
Baked to Perfection

Cut a slice and serve.

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