This cake is absolutely successful: when the hunger strikes sweet things, we just conjure up a porch cake quickly.
Sometimes you just want to have something sweet, but no time (or patience), to stand in the kitchen for a long time. This is exactly what prassel cake is ideal. The classic GDR recipe works with a yeast dough. It is just as popular and much easier and faster with finished puff pastry, apricot jam, crispy sprinkles and a sweet layer of icing.
It is crispy, wonderfully uncomplicated and guaranteed to taste everyone - perfect for spontaneous coffee boards or just in between.
By the way: If you don't have apricot jam in the house, you can easily modify the recipe. For example, take another jam that you like, like cherry, raspberry or peach. If you are more of a chocolate fan, you instead use the nut-nougat spread.
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Recipe for porridge cake with puff pastry
Ingredients:
- 1 roll puff pastry (from the cooling shelf)
- 3–4 tablespoons of apricot jam (or another jam of your choice)
For the sprinkles
- 300 g Mehl
- 150 g of sugar
- 150 g kalte Butter
- 1 packet of vanilla sugar
For the icing
- 100 g of powdered sugar
- 2–3 tablespoons of water or lemon juice
Preparation:
1. Preheat the oven to 180 ° C (top/bottom heat). Roll out the puff pastry on a baking sheet lined with baking paper.
2. Spread the apricot jam evenly on the puff pastry.
3. For the crumble flour, sugar, butter and vanilla sugar, put in a bowl and process it with your hands or hand mixer (dough hook). Spread the crumbs evenly over the jam layer.
4. Bake the cake in the preheated oven on a medium shelf for about 15–20 minutes until the crumble is golden brown.
5. Mix the powdered sugar with water or lemon juice. The cast should be viscous, but be spread.
6. Let the cake cool down a bit, then generously spread the icing with a spoon or brush. Instead of covering with icing, you can only dust the cake with powdered sugar. Then cut the gorge cake into pieces and enjoy.
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