Blueberry Cheesecake Crumb Cake
This week I present a variation of the "Streuselkuchen" that I prepared a few months ago. On this occasion I made a base with baking powder instead of yeast, a cherry filling that gives it another flavor and more moisture and a layer of more traditional crunchy crumbs. I hope you like it!
Blueberry Cheesecake Crumb Cake INGREDIENTS:
For the custard:
4 egg yolks
2 tbsp. (20g) All-purpose wheat flour
2 tbsp. (25g) Cornstarch or cornstarch
1 3/4 Cup (450ml) Whole milk
2/3 cup (125g) White Sugar
1 cinnamon stick
1 tsp Vanilla extract
1/4 cup (50g) Butter without salt
2 jugs of 350g sweet or sour cherries. Strain them and reserve 1/2 Cup. of the juice or syrup. If you use fresh cherries, 800g of the fruit, remove the seed and use milk or cream to spread the dough.
For the base:
3 1/2 Cup (500g) All-purpose wheat flour
2 tbsp. Baking powder or chemical yeast
1/2 tsp Salt
3/4 Cup (175g) Butter without salt
2/3 TZa. (125g) White Sugar
2 eggs at room temperature
3 tbsp. whole milk
For the crumbs:
2 cups (300g) All-purpose wheat flour
1 cup (200g) white sugar
1/4 tsp Salt
1/2 tsp Cinnamon
1 cup (100g) filleted almonds
3/4 Cup (200g) unsalted butter
Mold: 38 x 26 cm
Oven temperature: 180 ° C / 350 ° F, heat up and down
Bake for 40-45 minutes until the crumbs are golden brown.
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