German apfelkuchen (or rhubarb)- Gâteau allemand aux fruits- الكيك الألماني بالفواكه

Recette en français un peu plus bas

The Germans love their streusel, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart. (look up for German cakes in the "search" box).

I usually enjoy any fruit tart topped with streusel topping. During the berry season which has already started, all bakeries will have different tarts-pies or trays to be sold cut into bars.

This recipe I'm sharing today is the basic for a decent classic Apfelkuchen (German apple cake) but as you see I used rhubarb instead, which shows how versatile it is.

So here is the list of the ingredients and below is the video on how to make it.

This incredible combination of texture in a German cake is irresistible


25 cm diameter
Prep: 10 min/ baking: 35-45 min at 160 C
For the base
- 115 g of sugar
- 115 g of soft butter
- 160 g of flour
- 2 eggs
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1 tsp of vanilla extract
- 1 tsp of lemon zest
- 1 tsp of ginger or 1 tbsp of cinnamon if using apples
For the fruit layer
-3 apples or 3 stalks of rhubarb
- 1 tbsp of lemon juice
- 3 tbsp of sugar (rhubarb) or 2 tbsp for the apples
For the crumble
- 160 g of flour (of which 1/4 is marzipan 50/50)
- 85 g of butter
- 85 g of brown sugar
- spices or vanilla sugar for flavour


Watch me make the cake on my YouTube channel:

Gâteau allemand aux fruits - الكيك الألماني بالفواكه  

Une recette qui fera plaisir aux petits et aux grands. J'adore la facilité avec laquelle on peut préparer ce gâteau et surtout ce melange de textures qui fera le bonheur de tout le monde.

Il faudra

Pour un moule rond de 25 cm
Prépa: 1 min/ Cuisson: 35-45 min/ 160 C

Pour la base
- 115 g de beurre mou
- 115 g de sucre
- 2 œufs
- 160 g de farine
-  1/2 cc sel
- vanille, cannelle, zeste de citron
- 1 1/2 cc levure chimique
- 2 cs de lait ou de jus de pommes
Pour les fruits
- 2 ou 3 pommes épluchées ou rhubarbe
- sucre pour les fruits si nécessaire
Pour le crumbre
- 160 g de farine
- 85 g de beurre mou
- 85 g de sucre brun
- Épices ou vanille pour aromatiser

La méthode

C'est ici, sur ma chaine YouTube

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