Simple last-minute cake made from a thin, crispy base, fruity jam and an extra thick layer of butter crumble
Prasselkuchen is certainly not the best-known pastry, but it is incredibly delicious! I only recently heard about this puff pastry cake with streusel from a friend. But my enthusiasm was just as great: A pretzel cake like this really tastes heavenly.
Because one thing is certain: anything with sprinkles is good. And everything with lots of sprinkles is even better ?! There are more than enough of them here. It is a puff pastry cake with an extremely rich layer of crumbly butter crumbles. In between there is only a little jam. The whole thing is done super quickly, so a real last minute recipe. The result: a Prasselkuchen like from the bakery. The original recipe for Prasselkuchen is originally an East German specialty. For you I have tested back and forth how you can make the puff pastry cake with jam and sprinkles yourself.
Base of “mine” Prasselkuchen recipe is, as already mentioned, puff pastry. Admittedly, I almost always buy it, even if I would never buy other doughs ready-made. There are also recipe variations with shortcrust pastry. But puff pastry only turns the result into something special that you don’t already know from dozens of other sheet cakes.
This makes the crackling cuts particularly beautiful
I like to put a thin layer of berry jam under the pretzel cake crumble. This provides a fruity note and a nice optical contrast. Plum jam or apricot jam are also good. But I don’t know whether it will still be an original Silesian pound cake (or from the former GDR).
Contrary to what is usually desired, the puff pastry shouldn’t really fluff up. Otherwise it will be more of a kind of pillow ?. If you prick the bottom a few times with a fork, it works wonderfully. Would you like to try my quick puff cake recipe with puff pastry, jam and crumble? Then get started right away! Or try one of my many, many other delicacies with crumble – from the classic crumble cake to the streuseltaler to the apple crumble or the crumble fruit cake from the tray.
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Great puff pastry crumble cake from the former GDR, which inspires with its different consistencies
Quantity: 1 sheet
For the ground
- 275 Gram puff pastry 1 roll, from refrigerated shelf
- 100 Gram jam see tip
For the optional glaze
For the crumble, knead the cold butter in pieces, sugar and flour first with the dough hook, then with your hands and shape into crumble. Chill for about 15 minutes; like to use it longer or when there is little time, just use it directly.
Get the streusel out of the fridge. Preheat the oven to 180 degrees top and bottom heat. Roll out the puff pastry on the paper provided and roll it a little thinner with a rolling pin. Place on a tray of at least 40 * 30 cm. Prick the dough several times with a fork so that it doesn’t fluff up too much.
If the jam is quite firm, heat it up slightly. Stir until smooth and spread thinly on the base with a brush or a small cake palette.
Spread the thick sprinkles generously on the floor with your fingers. Bake the cake for 18-20 minutes and cut it into pieces while still warm. Either eat straight or sprinkle with a little frosting after cooling.
To do this, stir sifted powdered sugar with very little milk to form a viscous mass. Add the milk in sips.
- The pretzel cake is particularly tasty and visually beautiful with a rather dark jam (e.g. cherry, blueberry or raspberry jam) or plum jam. But apricot jam also tastes good.
- The more jam and the lush the layer of crumble, the less the puff pastry base will naturally rise. That may also be the case; if you prefer it more airy, you should use less topping.
- The cake can be frozen well.