Posted by Hans on October 31, 1997 at 01:52:39:
In Reply to: Re: klecherkuchen *Blecherkuchen*?? posted by Charles on October 17, 1997 at 22:11:24:
: Now that you have found the recipe would you post it here on the forum for the rest of us?
: Thanks a bunch,
: Charles Rivers, CEC
Boy, what a trip. 20 years out of the country, one letter wrong and I don't recognize the word. Darn Rheinischer Dialect.
Kleckerkuchen
Dough
500 grams Flour
40 grams Cake Yeast
80 grams Sugar
.25 liter Milk
80 grams Butter
1 each Egg
Pinch of Salt
Topping 1
.25 liter milk
20 grams butter
30 grams Cream of Wheat
100 grams Poppy Seeds
50 grams Sugar
1 each Egg
1TB Meyers Rum
1/4 ts Cinnamon
Topping 2
250 grams Bakers Cheese or Cream Cheese
4 TB Milk
1 each Eggyolk
100 grams Sugar
1 TB Vanilla
1 each Eggwhite
Topping 3
250 grams Cherry Confiture (Preserves with Cherry Pieces-Probably Smuckers or Hero)
2 TB Meyers Rum
Topping 4
175 grams Flour
100 grams Sugar
100 grams Butter
1 TB Vanilla
1 TB Lemon Zest
INSTRUCTIONS:
Make a Yeast Dough, like Brioche from Ingredients in Section DOUGH. Line Greased Baking Sheet
Combine First 5 Ingredients for TOPPING 1. Bring to one Boil. Let Cool Slightly. Add Remainder.
TOPPING 2 Whip Eggwhite to Soft Peaks Mix Bakers Cheese with Remainder and Fold in White.
Combine all Ingredients for TOPPING 3
Make Streusel out of TOPPING 4
Klecker (German Slang for when Babies make a Mess on the Table) or Spot all 3 Toppings on Yeast Dough. Top with Streusel. Let Rise to Double Volume. Bake at 325F for 30 Minutes or so.
28 grams equal 1 ounce.
If you use Cream Cheese You don't have to separate the Eggs, Just Fluff it together.
Bakers Cheese or Quark is Leaner, only 4% Fat in the Dry Mass.