My grandmother’s stuffed crumb cake – a classic recipe from the GDR bakery

With our recipe, the stuffed crumb cake tastes just like grandma used to make.
With our recipe, the stuffed crumb cake tastes just like grandma used to make. IMAGO/Westend61

There are recipes that make instant memories. For example, when my grandmother always had delicious crumb cakes on Sundays. Were you like that too?

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After more than 30 years of reunification, many recipes from the GDR era have survived. Fortunately. Otherwise, what do we miss! This crumb cake also evokes an “Ostalgic” feeling. But it was prepared in the same way in the West a long time ago.

Because “Ossie” or “Weasy” doesn’t matter – no one can escape the love of this recipe. And there’s more to this crumble cake recipe. You can taste it. Try it…

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Grandmother’s Crumb Cake – A recipe with many traditions

What do you want?

For the land: 100 grams of soft butter, 60 grams of sugar, 1 packet of vanilla sugar, 1/2 teaspoon of salt, 1 bag (or 1/2 cube) of yeast, 100 milliliters of warm milk, 340 grams of flour.

to fill 800 ml of milk, 2 bags of vanilla pudding powder, 4 to 6 tablespoons of sugar (to taste)

to sprinkle 300 grams of flour, 150 grams of soft butter, 130 grams of sugar, 1 teaspoon of vanilla sugar.

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Here’s how it’s done:

For the yeast dough, first mix the sugar, vanilla sugar and warm milk with the yeast slowly and delicately. Then add flour and salt. Knead the dough well. take your time. Kneading is important – especially with sweet and fatty sourdough. Please add softened butter only at the end and then fry for a very short time.

Now cover the dough with a kitchen towel and let it rise in a warm place for 30 minutes. Then spread it evenly on the tin and give it another 30 minutes to rise.

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Of course, the crumble cake tastes better with cream.
Of course, the crumble cake tastes better with cream. IMAGO/Westend61

Until then, you can prepare pudding and crumbles.

Cook the pudding according to the instructions on the package and then cool it in the refrigerator. It should not be completely cooled, but it should not be warmer than room temperature.

Until then, it is good to stir it regularly so that no skin forms. You can avoid this by placing cling film directly over the pudding while it cools.

Mix the cream with the above ingredients. First, put the dough in the refrigerator, then the butter will harden a little and it will be easier to break.

Preheat the oven to 200 degrees.

When the base has risen enough and the pudding and crumble batter have cooled enough, you can put everything together. Spread the pudding well on the base. Spread the sauce over the top.

Now the cake can be put in the oven at 200 degrees for half an hour – until the crumbs are golden brown.

Then let it cool. If desired, sprinkle powdered sugar on top before serving.

enjoy your meal!

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