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LOCATION: Recipes >> German >> Streuselkuchen 02

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Gefuellter Streuselkuchen (Filled Streusel Cake)

1 package instant vanilla pudding, 3.5 oz.
2 cup milk
2 large egg yolks
3/4 cup sour cream

1 can blueberry pie filling

1 3/4 cup (3 1/2 cubes) margarine, softened
1 2/3 cup sugar
1 tsp. vanilla
1 lemon peel, grated
2 large eggs
4 cups flour
pinch salt
1 Tbsp.baking powder
1/2 cup hazelnuts, finely ground (optional)

2 3/4 cup flour
1 2/3 cup sugar
2 tsp. vanilla
1 1/8 cup (2 cubes plus 2 Tbsp.) margarine, chilled

Preheat oven to 400 F.

Prepare pudding according to package directions. Add egg yolks
and sour cream and blend well. Place in refrigerator until ready
to use.

Cream margarine, sugar, and vanilla. Stir in lemon peel and eggs.
Sift flour salt, and baking powder into a separate bowl. Add
hazelnuts, if using, and stir well. Add flour/nut mixture by
spoonfuls to sugar mixture. Grease a 10" X 15" X 2" pan well.*
Press dough (should be fairly stiff) evenly into pan. Spread
pudding mixture evenly on top o f dough, then blueberries on top
of that.

Put remaining flour, sugar, and vanilla in a bowl. Chop well-chilled
margarine into small chunks and sprinkle into the bowl. With both
hands, rub mixture until crumbly chunks (Streusel) form. Sprinkle
over blueberries. Bake on middle oven rack for 45-50 minutes,
until Streusel are golden brown.

If your pan does not have a 2" rim, the cake will overflow a bit
in the oven. If you only have a jelly-roll pan will an 1" rim,
you can prevent overflow by lining the pan with aluminum foil,
shiny side up, leaving 4" extra all the way around. Fold the edge
under, and presto! A 2" rim! (Saves on cleanup as well.)


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