Easter without a cake – not possible in many families. If you get together for an Easter brunch or simply for a coffee date during the long Easter weekend you need cake. Right?! It’s essential for the whole shablam. This year I am probably baking again this delicious German Eierlikör Custard Streusel Cake. We’ve been baking this cake for many years already but the recipe never made it onto the blog… until now ;P
This cake has been in my notebook for recipes that should go on the blog for quite some time. I often thought about taking pictures and uploading them to the website, but somehow I always thought there were more interesting things I should show first. Well… then a friend told me to publish it because she liked it so much, and she wanted the recipe. Alright. Sure can do that;P
Anyway. It’s almost the end of the month and that means it’s time for another »Bake Together – The Baking Surprise« with Andrea from Zimtkeks & Apfeltarte. Once a month, we pick a topic together, bake something (each of us in our own kitchen) and then we surprise each other with the results. Easter is coming up soon, so baking something with »Eierlikör« was the quite obvious thing to do. What a coincidence that my custard streusel cake was perfect for this topic ;P
Some people love Eierlikör – some hate it ferociously. I was not a fan either when I was younger but now… it’s actually quite delicious. In small doses, I have to admit. I would never drink half a bottle (or even half a glass) at once – shots are fine though ;) Added to bakes it’s actually really really nice! But I can totally understand if not everyone jumps up with great enthusiasm when you tell them this cake here has Eierlikör in it…
The love or hate relationship with Eierlikör is normally based on one (!) bad experience. Similar to how people react to Jägermeister ;P But as I said already – if you dose the liquor a little more carefully, it’s actually really delicious! That’s why there is not that much liquor in this cake… just enough to taste great and not overwhelming. It’s less than half a cup tbh. Together with all the other flavors of vanilla and chocolate, it’s simply a very tasty combination.
If you really really hate Eierlikör and would never go anywhere here it… prepare this cake without it. No problem at all. You just have to use more milk instead of the liquor – that’s all. This means the cake is suitable for smaller kids again. They will love the custard and streusel combination (without the alcohol) ;)
I love to use smaller baking tins to bake small cakes – we normally don’t need cakes for twenty people. You can use a larger baking tin if you want or if you don’t have a small one at hand. If you stick to the recipe as it is this will result in a flatter cake – which is absolutely fine. If you want to keep the height as is you need more custard for the filling – the amount of streusels can stay as it is. That’s still enough for a larger cake ;)
You can bake so much more with Eierlikör for Easter, of course. A family favorite and very popular cake for Easter with Eierlikör is, for example, a German Hazelnut Eierlikör Layer Cake. Also great for Easter but without alcohol – my cute Easter Bunnies made with quark oil dough.
INGREDIENTS / ZUTATEN
For the custard filling:
2 1/2 cups (600ml) milk
3.4 fl. oz. (100ml) Eierlikör* (or more milk)
2.7 oz. (75g) cornstarch
2 tbsp. sugar
2 tsp. vanilla extract
2 medium egg yolks
For the chocolate streusels:
3 1/2 cups (450g) all-purpose flour
1/2 cup (100g) cane sugar
1.8 oz. (50g) cocoa powder
2 1/2 tsp. baking powder
5.3 oz. (150g) butter (or margarine), at room temperature
2 medium eggs
1 tsp. vanilla extract
For the regular streusels:
3/4 cup (100g) all-purpose flour
1/4 cup (50g) cane sugar
2.3 oz. (65g) butter (or margarine), at room temperature
1 tsp. vanilla extract
Für die Puddingfüllung:
600ml Milch
100ml Eierlikör* (oder mehr Milch)
75g Speisestärke
2 EL Zucker
2 TL Vanille Extrakt
2 Eigelb (M)
Für die Schokostreusel:
450g Mehl (Type 405)
100g Rohrzucker
50g Kakao
2 1/2 TL Backpulver
150g weiche Butter (oder Margarine)
2 Eier (M)
1 TL Vanille Extrakt
Für die hellen Streusel:
100g Mehl (Type 405)
50g Rohrzucker
65g weiche Butter (oder Margarine)
1 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
1. Start with the custard by mixing the cornstarch, sugar, and vanilla extract with some milk in a small bowl until well combined. Pour the rest of the milk with the eggnog into a small saucepan and heat up on the stove, stirring constantly. As soon as the milk starts to bubble, stir in the starch mixture. Allow the custard to thicken, stirring constantly. The custard will be slightly thicker/firmer than usual. Remove from the heat and stir in the two egg yolks. Place a piece of plastic wrap directly on top of the custard to prevent skin from forming, and let cool down.
2. Mix the flour with sugar, cocoa powder, and baking powder for the chocolate streusels in a large bowl. Add the soft butter (or margarine), eggs, and vanilla extract and mix with a fork/spoon fist, then with your fingers to create different-sized streusels.
3. For the regular streusels, mix flour with cane sugar, then add the soft butter (or margarine) and vanilla extract. Mix to get different-sized streusels.
4. Preheat the oven to 350°F (180°C). Line a 9.5-inch (24cm) springform tin* with baking paper and grease lightly. Add about 2/3 of the dark streusels to the baking tin and press to the bottom and sides. If you like, you can sprinkle a few more of the streusels loosely over the base. Stir the custard again to get a smoother texture, then spoon evenly over the crumble base. Sprinkle the remaining dark and light sprinkles over the custard – either in the pattern I did or whatever way you like.
5. Bake the cake in the center of the oven for about 40-45 minutes. Remove the cake from the oven and let cool down completely inside the tin. When cooled, run a knife around the cake and remove it carefully from the baking tin. Pull the cake with the baking parchment onto a serving plate (and then pull the paper out from under the cake, of course), and serve.
1. Mit dem Pudding anfangen und dafür Stärke, Zucker und Vanille Extrakt mit etwas Milch in einer kleinen Schüssel glatt rühren – den Rest der Milch mit dem Eierlikör in einen kleinen Topf geben und auf dem Herd unter ständigem Rühren erhitzen. Sobald die Milch anfängt zu blubbern, die Stärkemischung einrühren. Die Mischung unter ständigem Rühren eindicken lassen. Der Pudding wird etwas dicker/fester sein als sonst üblich. Den Topf vom Herd ziehen und die beiden Eigelbe unterrühren. Ein Stück Klarsichtfolie direkt auf den Pudding legen, damit sich keine Haut bildet und dann abkühlen lassen.
2. Für die dunklen Streusel das Mehl mit Rohrzucker, Kakao und Backpulver in einer großen Schüssel vermischen. Die weiche Butter (oder Margarine), die Eier und den Vanille Extrakt dazugeben und erst mit einer Gabel, dann mit den Händen zu Streuseln verarbeiten. Zur Seite stellen.
3. Für die hellen Streusel das Mehl mit dem Rohrzucker vermischen, dann weiche Butter (oder Margarine) und Vanille Extrakt dazugeben und zu Streuseln verarbeiten.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und leicht einfetten. Etwa 2/3 der dunklen Streusel in die Form schütten und dann am Boden und den Seiten festdrücken. Wer mag, kann noch ein paar der Streusel locker auf dem Boden verteilen. Den Pudding einmal gut durchrühren, dann auf dem Streuselboden verteilen. Die verbliebenen dunklen und hellen Streusel dann bunt gemischt oder in einem Muster auf dem Pudding verteilen.
5. Den Kuchen in der Mitte des Ofens für etwa 40-45 Minuten backen. Aus dem Ofen holen und in der Form komplett abkühlen lassen. Den Kuchen mit einem Messer vorsichtig aus der Form lösen und dann mit dem Backpapier auf eine Servierplatte ziehen (und das Papier dann natürlich unter dem Kuchen herausziehen).
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Here is a version of the recipe you can print easily.
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German Eierlikör Custard Streusel Cake
- Prep Time: 00:25
- Cook Time: 00:45
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious cake for Easter (or any other day of the year): a German Eierlikör Custard Streusel Cake. So good and so easy to prepare!
Ingredients
For the custard filling:
2 1/2 cups (600ml) milk
3.4 fl. oz. (100ml) Eierlikör* (or more milk)
2.7 oz. (75g) cornstarch
2 tbsp. sugar
2 tsp. vanilla extract
2 medium egg yolks
For the chocolate streusels:
3 1/2 cups (450g) all-purpose flour
1/2 cup (100g) cane sugar
1.8 oz. (50g) cocoa powder
2 1/2 tsp. baking powder
5.3 oz. (150g) butter (or margarine), at room temperature
2 medium eggs
1 tsp. vanilla extract
For the regular streusels:
3/4 cup (100g) all-purpose flour
1/4 cup (50g) cane sugar
2.3 oz. (65g) butter (or margarine), at room temperature
1 tsp. vanilla extract
Instructions
1. Start with the custard by mixing the cornstarch, sugar, and vanilla extract with some milk in a small bowl until well combined. Pour the rest of the milk with the eggnog into a small saucepan and heat up on the stove, stirring constantly. As soon as the milk starts to bubble, stir in the starch mixture. Allow the custard to thicken, stirring constantly. The custard will be slightly thicker/firmer than usual. Remove from the heat and stir in the two egg yolks. Place a piece of plastic wrap directly on top of the custard to prevent skin from forming, and let cool down.
2. Mix the flour with sugar, cocoa powder, and baking powder for the chocolate streusels in a large bowl. Add the soft butter (or margarine), eggs, and vanilla extract and mix with a fork/spoon fist, then with your fingers to create different-sized streusels.
3. For the regular streusels, mix flour with cane sugar, then add the soft butter (or margarine) and vanilla extract. Mix to get different-sized streusels.
4. Preheat the oven to 350°F (180°C). Line a 9.5-inch (24cm) springform tin* with baking paper and grease lightly. Add about 2/3 of the dark streusels to the baking tin and press to the bottom and sides. If you like, you can sprinkle a few more of the streusels loosely over the base. Stir the custard again to get a smoother texture, then spoon evenly over the crumble base. Sprinkle the remaining dark and light sprinkles over the custard – either in the pattern I did or whatever way you like.
5. Bake the cake in the center of the oven for about 40-45 minutes. Remove the cake from the oven and let cool down completely inside the tin. When cooled, run a knife around the cake and remove it carefully from the baking tin. Pull the cake with the baking parchment onto a serving plate (and then pull the paper out from under the cake, of course), and serve.
Notes
It’s time to whip up something delicious!
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