Clatter cake
Prasselkuchen or clatter cake got its name from the sound when you bite into the cake. The crispy thin puff pastry “patter” and crunch. Originally, the cake is baked from a puff pastry, which is thickly topped with butter crumbles. On top comes a lemon-sugar glaze.
Very popular is an additional topping with a favorite marmalade among the crumbles.
Recipe Clatter cake
Old clatter cake recipe with butter sprinkles.
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Servings: baking tray
Ingredients & Shopping list
Dough
- 200 g puff pastry from the freezer or frozen
- 250 g flour
- 125 g sugar
- 125 g butter
- 1 pinch salt
Glaze
- 100 g powdered sugar
- 2 tbsp lemon juice
- 1 tbsp melted butter
Preparation
- Rinse a baking sheet with cold water. Do not dry.
- Preheat the oven to 225°C.
- Cut the already finished puff pastry (height approx. 5mm) into rectangles of approx. 5 x 10 cm. Place the rectangles on the baking sheet.Defrost frozen puff pastry for 20 minutes beforehand.
- Lightly brush the dough pieces with water.
- Knead a crumble mixture from flour, sugar, butter and salt by hand. Spread the crumble on the puff pastry pieces.
- Bake for 15 minutes.
Glaze
- Sift the powdered sugar. Add lemon juice and butter and mix everything evenly.
- Spread the glaze with a pastry brush or drop by drop af the finished cake pieces.
Tips & Hints
A quick and tasty cake. When you bite into it, it pops and crunches.
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