This week’s recipe was Prasselkuchen (Crackling Cake) a cake from the Saxony region of Germany.
It is pretty easy to make. You set out some frozen puff pastry to warm to room temperature, then roll it out, cut it into pieces, brush them with water, cover them with streusel, bake them, then brush them with icing.
I wasn’t sure if the butter was supposed to be soft, or if it was supposed to be combined cold with the flour and sugar to make the streusel, so I just guessed and cut it into the dry ingredients with a pastry blender.
I also accidentally used the lemon for something else, so I was stuck without lemon juice on a Sunday in Germany. I had a lime and I had orange juice. I decided I was in more of an orange mood and substituted that for the lemon juice.
These were delicious. They were light and airy and crispy and tangy and sweet. A great combination of flavors. They were also pretty easy to make, so I can totally imagine making these on a regular basis. The only problem I see with this though, is that they are totally addictive. I don’t want to think about how many pieces I consumed today. Surprisingly, Oliver was not really a fan and only ate half a piece.
Oh you devilishly addictive Prasselkuchen
Other participants (will be updated throughout the day):
- Rita at rita’s kleine welt – a real saxon, making saxon cake, in Saxony! She gives some great tips for making the topping. Wish I’d read her post before making this!
- Stephanie at A Greenville Life
- Yelli at 50% of my DNA
Next challenge!
- For Monday, May 25: Berliner Frikassee (Berliner Fricassee) – This recipe uses 300g of veal sweetbread, which needs to be ordered from a butcher. I forgot to translate the notes for this recipe last week, so you should check it again if you’ve already read through. The recipe mentions that you can substitute chicken for the sweetbread and veal (you can also substitute veal tongue, but I guess no one will really take up that option).
- For Monday, June 1: Leipziger Allerlei (Leipziger Potpourri) – described as “vegetables for gourmets.” This one looks like a lot of work, but sounds very delicious.
After these two, I’m gonna try to go with some lower cost dishes, as we’ve done quite a few expensive ones so far. Rainer is half-complaining that this challenge is gonna cost us several thousand Euro. I countered that we’ve been going out to dinner a lot less since it started, and it’s a once in a lifetime kind of thing, so, uh, there.
If you haven’t done a challenge, feel free to join in anytime you want. You can do it as a one-time thing, or as often as you’d like.
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you said yours didn’t turn out right, but they look just right to me. btw. next time, i’ll brush the pastry dough with some apple sauce. just for variation. if it turns out well, i’ll give you the thumbs up. this recipe is just so easy, it practically begs for variation.
and thank you for providing the recipe and the challenge!!!
I return home in a week to my mother who is not only a baker but who lived in Germany for 8 years. I think I’ll see if I can get her to make this!
Kelseys last blog post..Two Things I Will Not Miss:
Your cake topping looks like mine! I also cut the butter into the mixture cold with a pastry cutter.
Stephanies last blog post..Prasselkuchen (Crackling cake)
My post is up on time finally. I also made the Erdbeer Bowle too! Both were wonderful and simple! Thanks again!
http://50percentdna.blogspot.com/2009/05/real-german-cuisine-challenge_18.html
Yellis last blog post..Real German Cuisine Challenge: Prasselküchen (Crackling cake) and Erdbeer Bowle
There is bakery here in Munich (Rischart) that makes and sells these. But they call it something else (I can’t remember what though). They are really good and addictive.
Hi there,
I just spent the day with your blog. You’ve given me a lot to think about as an American in Germany. I’ve been here two years and I’m still in the “Buy the big vanilla extract every visit to the US” stage (and pseudofed, tea, neosporin, tampons, splenda…).
I identify with the statement made by one of the expatriates, “Your ability to enjoy being an expat is directly proportional to how much your hometown in the states sucks.” I come from Seattle, which makes it hard here.
Although I still haven’t found a job here, my husband and I recently moved to a very small town and get this — people are friendly!! People I don’t even know say hi to me on the street. Just like home.
I’m in NRW too and would love a meetup if there are any here.
~lytha
http://horsecrazyamerican.blogspot.com/
Oh they do look devilishly good! Thanks for sharing these!
I’m also stopping by to award you a Great Expat Blog
Come check my blog at this blog entry to get your award:
http://atouchofdutch.blogspot.com/2009/05/awe-sum-and-more.html
I wonder why yours are so much puffier than mine? I also have to admit that after writing that blog post yesterday saying I wouldn’t make them again, I went home and took some grief for it from my husband. And then we proceeded to eat ALL the leftovers. Maybe I will have to try them again. Also, the Thai pancakes idea is great, especially since I’ve got a can of condensed milk in the cupboard that I’ve been wondering what to do with. Thanks! I’ll let you know how they turn out.
Ambers last blog post..Pretty Pictures
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