Kirschen Streuselkuchen in German
The recipe for “Streuselkuchen” in German.

This is the German text of the recipe. The good thing about German recipes is, that if you follow them to the letter, they are always successful.

And here follows my own translation of the recipe:


  • 250ml milk
  • 750g flour ( in principle this means wheat flour, but I used 50 % wheat and 50% whole grain wheat flour)
  • 1 cube frish yeast ( 42g )
  • 225g sugar
  • 350g butter
  • 1 egg + 1 yolk
  • 2 Tablespoons Cacao powder
  • 1 pince salt
  • 2 jars sour cherries ( each 720ml ) – I think an explanation is due here: The glass jars in Germany have 3 units printed on them: how much the fruits weigh by themselves, how much fruits AND juice weigh together, and what is the volume of the jar. In this case the volume of the jar is important.


  1. Warm 100ml milk for the dough. In a bowl sift 500g flour. Make a well in the middle. Crumble the yeast there and mix with a flour from the rim, 25g sugar and the milk. Leave the bowl covered for 15 min. Melt 150g butter and mix it with 150ml milk. Add to the yeast mixture 75g sugar, the egg, the cacao powder, salt and the butter – milk mixture. Knead well all the ingredients. The dough should be smooth. Cover it and place it in a warm place for about 30 minutes.
  2. For the crumbles mix in a bowl 200g cold butter, 125g sugar, 250g flour and the yolk. Note: if you have some experience in baking American pies, please use the recipe for the pie dough instead. The crumbles are then much tastier.
  3. Strain the cherries well. Knead the dough once again. Place baking paper on an oven tray ( 32 x 39cm ) and roll the dough on top. Put the cherries and the crumbles on top of the dough. Let it stand again for about 15 minutes.
  4. Preheat oven ( electical ovens: 200°C, circulating air: 180°C, Gas: step 3 ). Bake the kuchen about 35 minutes. Let it cool.

Bon apetit!

Sour cherry Streuselkuchen. The smell is heavenly.

One thought on “Schwarzwälder Streuselblech

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