Streusel with the Thermomix® using 160 g butter, 250 g flour, 100 g brown sugar, 20 g vanilla sugar and 1 pinch of salt. Cut the butter into pieces, add everything to the mixing bowl and stir for 10 seconds at speed 6. Ready in 3 minutes and enough for a whole cake.
Streusel with the Thermomix®
Ingredients 0 / 5 ✓
- 160 g butter cold
- 250 g flour
- 20 g vanilla sugar
- 100 g brown sugar
- 1 pinch salt
Instructions 0 / 3
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1
Cut the butter.
Cut the butter into pieces and place in the mixing bowl.
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2
Mix the streusel.
Add the remaining ingredients to the mixing bowl and stir for 10 seconds / speed 6.
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3
Use as required.
Tip: Replace part of the flour with ground nuts. Brown sugar can be swapped for white sugar, though we find brown sugar gives a richer flavour.
Nutrition per serving
10 seconds at speed 6: butter, flour and brown sugar
Cut 160 g butter into pieces and place in the mixing bowl. Add 250 g flour, 100 g brown sugar, 20 g vanilla sugar and 1 pinch of salt. Stir for 10 seconds at speed 6. The Thermomix® combines everything into coarse crumbs that turn crisp on the cake.
Important: the butter must be cold, not at room temperature. Soft butter produces a dough rather than streusel. Taking it straight from the fridge gives the right texture. Do not over-mix. 10 seconds is enough. A longer run causes the butter to blend too thoroughly with the flour and the streusel will be too fine.
Chocolate, nut, coconut, fruit: 7 streusel variations
- Chocolate streusel: Add 2 tbsp cocoa powder or white cocoa drink powder to the mixing bowl.
- Lemon streusel: Add the zest of one lemon and 1 tbsp lemon juice to the mixture. Goes well with berry cakes.
- Nut streusel: Fold in 50 g chopped hazelnuts, almonds or walnuts after blending.
- Coconut streusel: Add 50 g desiccated coconut to the mixing bowl.
- Maple syrup streusel: Replace the brown sugar with maple syrup. Goes well with pumpkin and apple cake or on Thermomix® pancakes.
- Honey streusel: Replace brown sugar with honey. Slightly stickier but gives a richer flavour.
- Fruity streusel: Finely chop dried raisins, cranberries or apricots and fold in after blending.
Streusel cake, crumble, dessert: how we use streusel
Most often the streusel ends up on a tray bake. Our quick streusel cake without yeast made with the Thermomix® is the classic. Topped with fruit they work beautifully on a plum crumble cake, a blueberry crumble cake or a cheesecake with rhubarb and streusel.
Streusel also works well as a crumble topping: simply scatter over fresh fruit in a baking dish and bake at 180 °C until golden. Or sprinkle over ice cream and yoghurt as a decoration.
1 week in the fridge, 3 months in the freezer
Store unbaked streusel in an airtight container in the fridge and they will keep for 1 week. Freezing is also an option: spread the streusel on a tray, freeze until firm, then transfer to freezer bags. They will keep for 3 months and can be placed directly on the cake from frozen. If you keep streusel in the freezer, all you need is a yeast dough or shortcrust pastry and the cake will be in the oven within half an hour.
Also goes well with: muffins and pudding.
Also worth a look: cake release spray with the Thermomix®.
More on this topic: Operating tips and basics for every mixing bowl can be found in our Thermomix® basics hub. Or browse the complete guides overview.
