Name: German Yeast Cake
Cuisine: Australian
Ingredients: 2 cups milk; ½ teaspoon cinnamon; ⅓ cup sultanas; 1 tablespoon sugar; 625 g (4 cups) plain flour; 4 eggs; 2 teaspoons kuchen essence (or 1 teaspoon each of lemon essence and vanilla essence); 1¼ cups plain flour; 1 cup full-cream milk, warm; 25 g compressed yeast; ¼ teaspoon mace; 12 drops vanilla essence; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 440 g butter; 470 g (2 cups) sugar; melted butter, extra; 1 teaspoon nutmeg; 1.125 kg (7 cups) unbleached bread flour; 315 g (1¼ cups) sugar; ½ teaspoon mace; 265 g butter, melted

Preparation info

Difficulty
Medium

Appears in

The Blue Ribbon Cookbook

By Liz Harfull

Published 2008

About

Spend a little time in the Barossa Valley and you soon learn that making a German yeast cake, or streusel kuchen, is a highly respected art form – and every cook has their own way of doing it. Traditionally, people learnt how to make them working alongside their mother or grandmother, often using a commercial kuchen essence, which is now difficult to come by, and a secret recipe handed down through the generations but kept strictly within the family.

According to champion Tanunda co