Dec 072018

Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich).  The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!

silesian streusel cake

Ingredients Silesian Streusel Cake

450 g flour
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt

200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark
1 package vanilla pudding, Dr Oetker

350 g flour
200 g sugar
little bit of cinnamon
200 g butter

Baking Instructions Silesian Streusel Cake

Make the Dough
– Place all ingredients in a bowl and knead them until you get er smooth dough. The dough needs to be soft but not sticky.
– Let it sit covered for about 30 minutes.

Quark Filling
– Beat butter, sugar and eggs until foamy, add quark, then vanilla pudding, mix well.

Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.

 photo credit

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  3 Responses to “Silesian Streusel Cake”

  1. well, sometimes it needs more flour, has happened to me too with some recipes. How much more did you use?

  2. I made it the other day but only used 1 cup of milk and it turned out perfectly.

  3. Thanks, I will note that.

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