German Streusel Kuchen

For the streusel, combine the sifted flour and sugar in a convenient bowl or blender cup. Add the cold butter. If using a blender, process until fine crumbs form.

If you prefer a manual method, grate the frozen butter directly into the dry ingredients using a coarse grater and quickly rub it in with your fingertips to prevent the butter from melting. If there's still time before baking, place the streusel in the refrigerator.

Spread the sour cream topping over the surface of the pie, distributing it evenly with a brush. Immediately after, generously sprinkle the streusel crumbs over the pie, ensuring the entire surface is covered without any gaps.

Place the baking sheet with the German Kuchen in the oven, preheated to 180 ºC. Bake the cake for about half an hour, until it rises and develops an appetizing golden crust. Let the cake cool slightly, then cut it into individual pieces and serve.

Begin crafting this delightful pie by preparing the dough. In a spacious bowl, combine 50 ml of warm milk (no hotter than 38ºC), crumbled fresh yeast, and one tablespoon each of flour and sugar from the total amount. Mix thoroughly and leave this mixture in a warm place for 10-15 minutes to allow the yeast to activate.

If your yeast mixture has started bubbling actively and is covered with a lush foam, it means the yeast is working perfectly, and you can confidently continue preparing the dough. Add the remaining warm milk (also around 38ºC), room-temperature eggs, salt, and sugar to the sponge. Gently mix all ingredients until smooth.

Now, pour the melted butter, previously cooled to a warm state, into the dough. Sift the flour directly into the dough and gently fold it in with a spatula or spoon. The dough will be very soft and not thick, so it will be inconvenient to work with by hand.

Brush the surface of the prepared dough with a small amount of vegetable oil. Cover the bowl with plastic wrap and place it in a warm, draft-free spot to allow the dough to rise properly.

Allow the dough for the German "Kuchen" cake to rise 2-3 times. After each rise, gently deflate it with a spatula and cover it again with film. During the final rise, prepare the aromatic streusel topping.

Once the dough has risen again, gently punch it down, lightly dust it with flour, and place it on a baking sheet lined with parchment paper. Spread the dough into an even layer, trying to make it as smooth as possible.