This klatsch kuchen is a classic German bakery treat that pairs a moist sponge base with a crunchy crumb topping. Its contrasting texture and the bright acidity of fresh fruit make it the ultimate dessert for sharing with family.
Ingredients
How many are you cooking for?
Original recipe for 8 servings
- 200g all-purpose flour
- 150g white sugar
- 100g cold butter
- 10g baking powder
- 1 large egg
- 100ml whole milk
- 50g sliced almonds
- 300g seasonal fruit (strawberries, peaches, plums)
- 1 tbsp lemon juice
- zest of 1 orange
- powdered sugar for dusting
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 10 min
Combine sifted flour, sugar, and baking powder in a large bowl. Add cold butter cut into cubes and work with your fingertips until coarse crumbs form. Reserve one-third of the mixture for the topping.
- Step 2 Cut 5 min
Wash and slice the fruit into even quarters or thin rounds. Toss with orange zest and lemon juice to prevent oxidation and enhance their natural sweetness.
- Step 3 Mix 5 min
To the remaining bowl, add the egg, milk, and sliced almonds. Whisk until a smooth, light batter forms. Pour this base into a greased pan and evenly sprinkle the reserved crumbs over it.
- Step 4 Assemble 3 min
Arrange the sliced fruit neatly over the crumb base. Press down gently so they integrate without sinking completely. This ensures even baking and a visually appealing presentation.
- Step 5 Oven 45 min 180 °C
Bake at 180 °C for 40-45 minutes. The cake is done when edges are golden and a skewer comes out clean. Do not open the oven before 30 minutes to prevent collapse.
- Step 6 Cool 30 min
Cool completely on a wire rack before unmolding. Dust with powdered sugar right before serving. This step is crucial for the structure to set and prevent crumbling.