Streuselgebäcke

Streuselgebäcke refers to a category of baked goods characterized by a topping made from a crumbly mixture of flour, sugar, and butter, often called streusel. This topping is spread over a base, which can vary widely in type and flavor. The streusel mixture typically has a ratio of roughly equal parts flour, sugar, and butter, though variations exist. Some recipes incorporate spices like cinnamon or nuts for added flavor and texture.

The base beneath the streusel can be a simple cake batter, a yeast dough, a shortcrust pastry, or even fruit filling. Common examples include streusel cake (Streuselkuchen), where the streusel covers a yeast or sponge cake, and fruit tarts or crumbles, where the streusel is layered over cooked fruit. The contrast between the moist, tender base and the crisp, sweet streusel topping is a defining feature of these pastries.

Streuselgebäcke are popular across many European countries, with regional variations in ingredients and preparation methods. They are enjoyed as a dessert, a snack, or with coffee. The simplicity of the streusel topping makes it a versatile element that can be adapted to a wide range of sweet baked goods, making it a staple in many bakeries and home kitchens.