Prasselkuchentorte

Prasselkuchentorte | www.seitanismymotor.com

“Do you know was Prasselkuchen is?” Erich Kästner asks in his memoir When I Was a Little Boy in which he describes his childhood in Dresden. “No? Poor you!” Even after living here for ten years I mostly feel like a stranger when I walk through this town. I am still not very familiar with the capital of Saxony. I admire people who know this place so well, every inch of town, who always know how to get somewhere, who can tell you the city’s history and how it looked like twenty or even forty  years ago. Exactly like Kästner who was born here in 1899 and who tells us about growing up in a poor family here in my neighbourhood Dresden Neustadt from 1907 to the beginning of World War One.

I, on the other hand, am one of those “poor you!” people. I did not know Prasselkuchen until last week when I read those Kästner sentences. And is right to pity us for not knowing about Prasselkuchen because this dessert is probably the most amazing thing in the world. Somebody came up with the idea to put a generous amount of jam and streusel on a sheet of puff pastry. So simple, delicious and comforting that it won’t get any better. Well, when I looked through my cookbooks for a Prasselkuchen recipe I found something even better: Prasselkuchentorte. Four layers of Prasselkuchen with more layers of jam and whipped cream between them. I showed the picture to F. and she decided we should make exactly that cake. Especially since she loves streusel.

So we prepared the cake together. F is small, so we decided to make four small cakes. F was responsible for the streusel topping, because she makes the best streusel toppings in the world:

help

And yes, these cakes look pretty but it is difficult to eat them. We just took one apart and shared it. Yeah, I know. Food blogs lie. But how does it say on the package? Serving suggestion. If you don’t like our cake tower you could go for these varieties:

1. Just bake the cakes, top them with jam, and serve them with the filling on the side.

2. Spread the jam on the puff pastry before baking and top with streusel. Bake.

3. Make a cake tower like I did, but use only two layers.

4. Do whatever you want, but eat this cake.

Recipe

Prasselkuchentorte

4 small and tall cakes

View PDF or print (English version on page two)

Recipe adapted from: Dr. Oetker 1000. Die besten Backrezepte. Dr. Oetker Verlag 2008, p. 292

For the filling:
200 g (7 oz.) raw cashews
200 ml (3/4 cup plus 4 teaspoons) almond cream
50 g (1/2 cup, sifted) vanilla sugar*
120 ml (1/2 cup) water
1/2 teaspoon locust bean gum

For the cake and the streusel topping:
275 g (9.7 oz) puff pastry

225 g flour (2 cups minus 2 tablespoons)
75 g (3/4 cup, sifted vanilla sugar*
110 g (1/2 cup) soft refined coconut oil
1/4 teaspoon salt

Plus:
1-2 tablespoons soy milk
4 tablespoons jam (blackcurrant or blueberry)

Powdered sugar for dusting

*For the vanilla sugar I used this recipe. You can use regular powdered sugar plus 1-2 teaspoons of vanilla extract instead.

Instructions:
Prepare the filling first: Combine cashews, almond cream, and sugar in a blender and process until smooth.
Add water to a small pot and stir in gum. Heat and boil until thickened, about 1-2 minutes.
Pour into cashew mixture and process until smooth. Place in the fridge.
Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper.
Make the streusel by combining flour, sugar, coconut oil, and salt. Mix with your hands until crumbs form.
Puff pastry probably comes in lots of different shapes. Mine was a large rectangle, which I folded into a smaller one and then rolled it into a 22 x 22 cm (8.7 inch x 8.7 inch) square. No matter how your puff pastry looks, you should shape and roll it into this square, then divide it into four smaller squares and roll them out to 22 cm again. Cut out four circles from each puff pastry square (10 cm or 3.9 inch in diameter.) and place them on the baking sheets.
Brush with milk and sprinkle streusel on top. Press lightly into the puff pastry and bake each sheet for 12-14 minutes or until the cakes are golden brown. Let cool.
Heat the jam and thinly spread it on all cakes except for four. Those will be your tops. Spread the cashew filling over the jam and then layer three of these cakes over each other and top with one of the reserved cakes. Dust with powdered sugar.

vegan month of cake | www.seitanismymotor.com

29 thoughts on “Prasselkuchentorte

  1. These are beautiful! We have layered puff pastry things over here but I love the addition of a streusel topping. I think taking one apart and sharing it sounds like a great way to eat them. :)

  2. Hab sie gerade in abgwandelter Form nachgebacken. War sehr lecker! Ich habe statt des Bläterteigs aber auch den Streuselteig genommen. Mit Blätterteig sind sie sicher noch viel besser, aber ich habe keinen ohne Palmöl gefunden. Ich habe es so wahrgenommen, dass du da auch drauf achtest. Hattest du einen bestimmten Blätterteig?

    1. Das freut mich.

      Sagen wir mal so, ich achte meistens drauf. Blätterteig ohne Palmöl habe ich bis jetzt leider auch noch nicht gefunden. Wahrscheinlich ist es am besten, wenn man ihn mit veganer Butter (Rezept ohne Palmöl bei veganbaking.net) selber macht.

  3. It’s so sweet that you are cooking together. When she is on her own years from now, she will make these recipes and feel like you are there with her. What a cute photo of her making the topping! That looks very delicious but also difficult to eat! Haha :-)

  4. Neben “ohhh, sieht das aber toll aus” war “das ist sicherlich schwer zu essen” gleich mein zweiter Gedanke beim Anblick der Prasselkuchentorte! Witzig, dass du auch darauf eingegangen bist. Speisen, die nicht “unfallfrei” zu essen (siehe Falafel-Döner, Burger, Torten) sind aber meistens am besten ;)

  5. Check out little F’s streusel mastery! I love the looks of the Prasselkuchentorte towers. Even if they’re difficult to eat like that, they still look beautiful.

  6. Ich weiß gar nicht, wann ich all diese Rezepte nachbacken soll. Aber dafür sind die ersten Rezepte dieses Mofos bei dir ja alle recht einfach und sehen zumindest schnell zu machen aus. Das hier wird auf jeden Fall gemacht!

  7. Himmel – wie leeeecker!!!
    Das sieht verdammt gut aus und hört sich noch besser an :-) Und so schön einfach und schnell – großartig.
    Vielen Dank, das wird definitiv nachgebacken. Blätterteig, Creme, Streusel, Marmelade…eine bessere Kombi kann ich mir kaum vorstellen :-)
    Viele Grüße*

  8. that looks totally delicious. I think it so charming that you discovered the recipe whilst reading a book. It is great how life sends us little gifts like that. Looks delicious. I am gluten free so no puff pastry for me but I can dream..and drool!

  9. This looks amazing, and totally something I could manage with what I have in my kitchen right now (except for subbing the coconut oil so it doesn’t make me super ill).
    I can imagine trying to get all four layers in would be messy, but would be super worth it.

  10. how do you do it?? these look and sound totally amazing. Poor me! I had never heard of them. But now I have. Your cake towers do look marvelous, but they also do look hard to eat. I think a double layer seems manageable though. So pretty!

  11. vielen dank für die rettung einer vom aussterben bedrohten spezies sächsischer bäckertradition. auf die liste gehörten auch noch – wie das vegan hinzukriegen wäre ?Fragezeichen? – kirmeskuchen (wenig hefeteig, luftiger frischer wenig süßer quark und süße knackige streusel) und wahrhafter blätterteig, ordentlich gefüllt und nicht total zugekleistert mit zuckerguss.
    beste grüße, heike

    1. Das mit dem Bläterteig musst Du mir nochmal genauer erklären. Was würde ihn wahrhaftig machen? (Du weißt ja, ich bin nicht von hier:))

      1. oh bitte nicht! blätterteig ist doch, ja was eigentlich, zumindest mitteleuroäisch, k.und k? die franzosen kennen ihn (pate . wo sind die sonderzeichen auf meinem computer? hier fehlt noch ein dach über dem A . also pate feuilletée. und zumindest zu ostzeiten wußten ihn die bäcker richtig gut zu machen, richtig blättrig eben. heute ist das irgendein mischteig, weniger luftig, viel massiver. ich muss mal den bäcker meines vertrauens fragen, was da eigentlich los ist. eine aussterbende spezies jedenfalls. leider.

        1. Ach so, da haben wir uns falsch verstanden. Ich dachte, Du spielst jetzt auf irgendwas an, dass ihn ganz besonders sächsisch machen würde. Blätterteig kenne ich ja (siehe oben).

  12. This looks absolutely amazing, I definitely want to try this recipe. Just one question, is the locust bean gum essential in the filling? Could I use another thickener? (I never used it before, wouldn’t know where to buy it…)

    1. I think arrowroot powder should work, too. Or you can just blend the cashews, sugar, and cream and see how you like the texture and if it’s ok leave out the thickener and the water.

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