Concept in Definition ABC

Streusel is a German word, which could be translated as scattered, spilled, or sprinkled. Etymologically the word streusel comes from the verb streusen, which means to spread.

This term is used in the world of cake shop, since there are various desserts in which there is a part covered with an ingredient, usually sugar or butter. Thus, certain cakes or muffins incorporate this technique. The purpose of the streusel is to provide a flavor singular and at the same time a texture crunchy.

How to make streusel

The basic ingredients are: butter, sugar and flour (usually two equal parts butter and sugar and twice the flour). To make streusel you first have to melt the butter and then mix it gently with the rest of the ingredients. For this you can use the fingertips and thus form some crumbs similar to sand.

To complement its flavor, it is possible to incorporate other ingredients, such as cinnamon, vanilla, nuts or pieces of fruit. The final mixture is placed as a topping on the dough of a cake or a sponge cake that must be placed in the oven for about 40 minutes to heat up.

The goal of this process is to create a texture that contrasts with the contents juiciest of the cake, the sponge cake or the cupcake.

Streusel in German confectionery

In German confectionery cakes with this coating are known as streuselkuchen. In this way, this crunchy topping is presented in apple pie, sponge cakes and all kinds of desserts. In Germany, streuselkuchen are very popular in select coffee shops and are also consumed in the home on some special occasions.

Other typical desserts with international projection

The streusel as a topping and the streuselkuchen cakes remind us that the local confectionery in some cases reaches the dimension international. The ensaimada is a dessert medieval typical of Mallorca and currently a high number of tourists who visit the island return home with an ensaimada under their arms. Something similar happens with the Greek baklava, the Japanese cheesecake, the Portuguese cake, the Israeli honey cake or the Salvadoran quesadillas.

The internationalization of confectionery has a direct relationship with the tourism, since one of the options of any tourist is to know the flavors of the place he visits.

Photos: iStock - ehrlif / woolzian