Quick Custard Cake with Streusel Topping

Ingredients

• 370 g Flour (Plus a little flour for rolling out)
• 1 TL Baking powder
• Salt (A pinch)
• 120 g Sugar for the shortcrust pastry
• 2 Päckchen Vanilla sugar (About 16 g in total)
• 1 Egg
• 210 g Butter (Cold and cut into small pieces; plus a little for greasing the springform pan)
• 100 g Sugar for the custard
• 2 Päckchen Vanilla custard powder (About 74 g in total)
• 600 ml Milk (Reserve some of the milk for mixing with the custard powder)
• 200 g Sour cream (Alternatively, according to the source: 200 g quark, 200 g crème fraîche, or 1–2 eggs)

Steps

1. 1

   For the shortcrust pastry, thoroughly mix the flour, baking powder, salt, 120 g sugar, and vanilla sugar in a large bowl.

2. 2

   Add the egg and cold butter, cut into small pieces, to the flour mixture.

3. 3

   Quickly knead everything by hand or with the dough hooks until you have an even, smooth dough. Do not knead longer than necessary so that the shortcrust pastry remains tender.

4. 4

   Shape about two-thirds of the dough into a round, flat disk, wrap it in cling film, and chill it in the refrigerator. Cover and chill the remaining third as well.

5. 5

   For the custard, whisk 100 g sugar and the vanilla custard powder with some of the milk in a bowl until smooth. There should be no lumps.

6. 6

   Bring the remaining milk to a boil in a saucepan. Pour in the mixed custard powder while stirring constantly, and let the mixture simmer gently for a short time until the custard thickens noticeably.

7. 7

   Remove the custard from the heat and let it cool until lukewarm, stirring occasionally to prevent a skin from forming.

8. 8

   Preheat the oven to 160 °C convection. Carefully grease a springform pan, preferably 26 cm in diameter.

9. 9

   Roll out the chilled disk of dough into a round on a lightly floured work surface. Place it in the springform pan and press it into an even base, pulling the dough slightly up the sides.

10. 10

    Add the sour cream to the lukewarm custard and mix thoroughly until smooth and creamy.

11. 11

    Pour the custard and sour cream mixture over the shortcrust pastry base and spread it evenly.

12. 12

    Tear the remaining third of the dough into streusel of different sizes with your fingers and distribute them evenly over the custard layer.

13. 13

    Bake the cake on the middle rack for about 50 minutes, until the streusel are golden brown and the filling appears set. Let the cake cool completely in the pan before removing it from the springform pan.

Notes

The cake tastes best fully cooled and after it has had time to set, and it can be prepared the day before. Stored airtight in the refrigerator, it keeps for about 2–3 days. For especially crunchy streusel, the source suggests mixing 40 g rolled oats, chopped nuts, or desiccated coconut exclusively into the third of the dough reserved for the streusel. Suitable fruity additions include raspberries, rhubarb, cooked cherries, or well-drained canned mandarin oranges.

Nutrition per serving

• Dessert
• Cake
• vegetarian
• baked
• German cuisine
• streusel cake
• custard
• for guests