in Germany

Saxon syrup cake

updated

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Ingredients for 1 servings:

  • 1 cube of yeast or 1 packet of dry yeast
  • 2 tsp sugar
  • 125 ml milk
  • 100 g sugar
  • 100 g margarine, soft
  • 500 g flour
  • 250 ml beet syrup, dark
  • 75 g butter
  • 2 tbsp semolina
  • 500 g flour
  • 200 g butter
  • 200 g sugar
  • possibly raisins and almond sticks

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and tasty

Make a yeast dough from the first 6 ingredients. Let it rise for 20-30 minutes, knead again, and then roll it out onto a greased baking sheet. While the dough is rising, bring the syrup to a boil, stir in the butter and semolina, and let it cool. Next, make the crumble topping. Cover the rolled-out dough with half of the crumble topping. Spread the cooled, but not cold, syrup on top. Sprinkle the remaining crumble topping on top. For a finishing touch, sprinkle with raisins and slivered almonds. Bake the cake at medium heat (175°C) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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