Strawberry Cake with Streusel
Strawberry Cake with Streusel - Streuselkuchen difference: with fruity-sweet strawberries!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 174 mg | (4 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 57 mg |
Ingredients
- For the cake
- 275 grams Cultured butter (175 grams, room temperature)
- 200 grams sugar
- 4 eggs
- 1 pinch salt
- 500 grams Pastry flour
- 2 tsps Baking powder
- 100 milliliters
- 160 grams ground almonds
- 1 kilogram Strawberries
- To garnish
- 1 kilogram powdered sugar
Preparation steps
Beat the butter at room temperature until light. Then mix in, alternating, 150 grams (approximately 3/4 cup) sugar and the eggs. Add a pinch of salt to taste.
Mix 400 grams (approximately 3 3/4 cups) flour with baking powder and quickly mix into the batter with the milk, alternately them. Turn out the batter onto a metal baking pan covered with parchment paper and smooth. Sprinkle with 60 grams (approximately 2 ounces) ground almonds.
Rinse strawberries and halve or quarter depending on size. Spread on top of the batter.
Mix remaining flour, almonds, and sugar. Crumble together with remaining butter using fingertips. Sprinkle the streusel over the strawberries.
Bake cake in a preheated oven at 180°C (convection oven 160°C; gas mark 2–3) (approximately 325°F) for about 50 minutes. Serve dusted with powdered sugar.
