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Details
Simply Add: Water, vegetable oil, butter and sour cherries. Baking mix for streusel cake with fruit layer. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in the fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/. Phone: 1-800-881-6419. This Package Contains: Mix for bottom layer, mix for fruit layer, mix for streusel, topping. Servings Per Container: About 12. Product of Germany.
Ingredients
Bottom Layer: Wheat Flour, Sugar, Wheat Starch, Low Fat Curd Powder, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Salt, Flavoring, Mix for Fruit Layer: Sugar, Modified Starch (Acetylated Distarch Phosphate, Acetylated Distarch Adipate (Contains Sulfite)), Mix for Streusel Topping: Wheat, Sugar, Wheat Starch, Salt, Flavoring.
Directions
You Will Need: Bottom Layer: 1/3 cup (80 ml) water, 3 tbsp (40 g) vegetable oil (e.g. sunflower oil). Fruit Layer: 1 can or jar of sour cherries - drained weight: 12.3 oz (350 g); 1 cup (250 ml) juice. Streusel Topping: 3.5 tbsp (50 g) softened butter. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) springform pan. Grease springform pan with cooking spray or butter. Preparation: Preheat oven. Let cherries drain well and collect juice in a bowl. Bottom Layer: Combine baking mix, 1/3 cup (80 ml) water and 3 tbsp (40 g) vegetable oil in a mixing bowl. Beat with an electric mixer (dough hooks) until dough is smooth. Then knead dough by hand to release air, roll it out on a well floured surface and put it in a prepared springform pan, by pressing it gently on the floor and halfway up the rim (Approx. 1 inch). Fruit Layer: Combine cherry juice and mix for the fruit layer in a mixing bowl. Beat with an electric mixer or by hand until smooth. Add cherries and pour everything evenly onto the dough. Streusel Topping: Combine mix for streusel topping and 3.5 tbsp (50 g) of softened butter in a mixing bowl. Beat with an electric mixer or by hand until streusels are formed. Put streusel evenly on top of the fruit layer and bake as directed. Bake: Bake Cherry Streusel Cake in preheated oven approx. 50-60 minutes on middle rack, until golden brown (baking times may vary depending on oven type and altitude). Kathi's Recipe Suggestion: Use other acidic fruits, such as apples, tangerines, plums or gooseberries instead of cherries. Add water to fruit juice as necessary. When using less acidic fruits, such as pears or blue berries, pour 1 tsp lemon juice to fruit mix.
Warnings
Allergen: May include traces of tree nuts, eggs and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 120mg5%
- Total Carbohydrate 29g11%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 3g
Details
Simply Add: Water, vegetable oil, butter and sour cherries. Baking mix for streusel cake with fruit layer. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in the fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/. Phone: 1-800-881-6419. This Package Contains: Mix for bottom layer, mix for fruit layer, mix for streusel, topping. Servings Per Container: About 12. Product of Germany.
Ingredients
Bottom Layer: Wheat Flour, Sugar, Wheat Starch, Low Fat Curd Powder, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Salt, Flavoring, Mix for Fruit Layer: Sugar, Modified Starch (Acetylated Distarch Phosphate, Acetylated Distarch Adipate (Contains Sulfite)), Mix for Streusel Topping: Wheat, Sugar, Wheat Starch, Salt, Flavoring.
Directions
You Will Need: Bottom Layer: 1/3 cup (80 ml) water, 3 tbsp (40 g) vegetable oil (e.g. sunflower oil). Fruit Layer: 1 can or jar of sour cherries - drained weight: 12.3 oz (350 g); 1 cup (250 ml) juice. Streusel Topping: 3.5 tbsp (50 g) softened butter. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) springform pan. Grease springform pan with cooking spray or butter. Preparation: Preheat oven. Let cherries drain well and collect juice in a bowl. Bottom Layer: Combine baking mix, 1/3 cup (80 ml) water and 3 tbsp (40 g) vegetable oil in a mixing bowl. Beat with an electric mixer (dough hooks) until dough is smooth. Then knead dough by hand to release air, roll it out on a well floured surface and put it in a prepared springform pan, by pressing it gently on the floor and halfway up the rim (Approx. 1 inch). Fruit Layer: Combine cherry juice and mix for the fruit layer in a mixing bowl. Beat with an electric mixer or by hand until smooth. Add cherries and pour everything evenly onto the dough. Streusel Topping: Combine mix for streusel topping and 3.5 tbsp (50 g) of softened butter in a mixing bowl. Beat with an electric mixer or by hand until streusels are formed. Put streusel evenly on top of the fruit layer and bake as directed. Bake: Bake Cherry Streusel Cake in preheated oven approx. 50-60 minutes on middle rack, until golden brown (baking times may vary depending on oven type and altitude). Kathi's Recipe Suggestion: Use other acidic fruits, such as apples, tangerines, plums or gooseberries instead of cherries. Add water to fruit juice as necessary. When using less acidic fruits, such as pears or blue berries, pour 1 tsp lemon juice to fruit mix.
Warnings
Allergen: May include traces of tree nuts, eggs and milk.
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