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Peach Marzipan Streusel Cake

Peach Marzipan Streusel Cake

Course Dessert
Cuisine German
Keyword german cakes, Peach almond Cake, peach cake, Peach Marzipan Cake, Peach sheet cake, peach streusel Cake, Yeasted Cakes
Prep Time 45 minutes
Cook Time 30 minutes
Rest & Rise Time: 55 minutes
Servings 12
Author Lora Wiley-Lennartz

Ingredients

For the dough:

  • 1/3 cup plus scant 1/2 cup lukewarm milk
  • 1+1/2 packets (10 grams) active dry yeast
  • 2+1/2 cups flour
  • 1/2 cup almond flour
  • 1/4 cup sugar
  • 1/3 cup raw marzipan
  • 1 egg
  • 1 egg yolk
  • 3+1/2 tablespoons melted butter
  • 1/2 teaspoon salt.

For the streusel:

  • 1/2 cup flour
  • 3 tablespoons cold butter
  • 1/4 cup marzipan
  • 2 tablespoons sugar

For the topping:

  • 3/4 cup peach jam
  • 4 large peaches
  • 1/2 cup blanched almond leaves.

Instructions

Make the dough base:

  1. Combine 1/3 cup milk, yeast, and 2 tablespoons of flour.
  2. Let it rest for 15 minutes.
  3. Mix the remaining flour, almonds, sugar, marzipan, remaining milk, egg, egg yolk, butter, and salt.
  4. Knead together with the starter into a smooth dough.
  5. Cover with a dish towel.
  6. Let rise for 45 minutes.

Make the Streusel:

  1. Place all the streusel ingredients in a bowl.
  2. Rub together with your fingers until big crumbs form.
  3. Place in the fridge.

Finish the Tart:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Roll the dough out on the parchment-lined sheet pan.
  3. Pinch a 1/2 inch frame around the edges.
  4. Brush with peach jam within the frame. *
  5. Cut the peaches into crescent slices.
  6. Layer the peach slices in a shingle-like pattern.
  7. Scatter the almond leaves over the top.
  8. Sprinkle with the prepared streusel.
  9. Bake for 25-30 minutes.
  10. Let cool completely. Cut and serve.

Recipe Notes

*If the jam is chunky or too thick, blitz it in a food processor or blender until smooth.