Ratz-Fatz-Streuselkuchen – Birthday Cake No. 3

Ratz-Fatz-Streuselkuchen – Birthday Cake No. 3
Ratz-Fatz-Streuselkuchen – Birthday Cake No. 3

Hello Everybody!

Ratz-Fatz Streuselkuchen. crumble/streusel cake from gingerlemonandspice

Finally you get to see the recipe for my 3rd birthday cake. It is kind of the signature cake of my godmother and I begged her for the recipe! ๐Ÿ™‚ My other birthday cakes were Buttermilk Banana Bread and Cherry Chocolate Cake!

And now I am sharing it with you!! This cake really is a crowd pleaser! Everybody loves it – it is so simple and yet sooo delicious!!

Ratz-Fatz Streuselkuchen. crumble/streusel cake from gingerlemonandspice

You can get streusel cake at nearly every bakery in Germany and this one just looks like it. You will get asked if you are a professional baker a lot of times ๐Ÿ˜‰

But here is the secret: The cake is not actually very difficult to make! You might even have all those ingredients in your pantry already. Just make it yourself!


Ratz-Fatz Streuselkuchen / Streusel Cake / Crumble Cake

Ratz-Fatz Streuselkuchen. crumble/streusel cake from gingerlemonandspiceRatz-Fatz Streuselkuchen. crumble/streusel cake from gingerlemonandspice








cake base:

4 eggs

200g (a little less than 1 cup) sugar

200g (1 3/4 cup) flour

1 teaspoon baking powder



250g (1 1/8 cup)ย butter, softened

250g (1 1/8 cup) sugar

400g (3 1/3 cups) flour

1 package vanilla sugar or 1 teaspoon extract


for the finish:

200g (7 oz) cream

powdered sugar



1. Preheat oven to 180ยฐ C (350ยฐF). Line one baking sheet with baking paper.

2. First prepar the cake base: Beat eggs and sugar with a hand mixer until foamy. Add flour and baking powder and mix until incorporated. Pour onto the baking sheet and smooth out with a pastry spatula.

3. Now prepare the streusel. You need dough hooks on your hand mixer now or you could use your hands! Put butter, sugar, flour and vanilla into a bowl and mix. This takes about 5 minutes until everything is evenly distributed. Put the mixer away and press the streusel to small lumps together and put on top of the cake base. Try to spread evenly.

4. Bake this cake for approx. 20-25 minutes! You can use a knife to lift up the cake at the corners to see if its done from the bottom. Take it out of the oven and immediately pour the cream evenly on top of the cake. Let the cake rest for at least half an hour. The cream will soak in!

5. Coat with powdered sugar with the help of a small sieve and a teaspoon. Dig in!! ๐Ÿ™‚

Ratz-Fatz Streuselkuchen. crumble/streusel cake from gingerlemonandspice


© Copyright 2013 gingerlemonandspice, All rights Reserved. Written For: ginger, lemon & spice

12 Responses »

  1. I would like to make this for an event but freeze it until needed. What would happen if I omit the cream. Have you ever made it without it?

    • Yes, you can leave out the cream if you want. Actually I think this would be the best choice if you plan on freezing the cake! The cream makes the cake more dense and it will be more dry without it, but it is still yummy.
      Just put the cake out of the freezer and rebake it for like 10-15 min. at 200ยฐC (but watch it, this is just an estimate, I didn’t try this myself!) and the sprinkle on the powdered sugar if you want.

  2. Your cake looks delicious!

    I have only one question: “for the finish: 200g cream” – what kind of cream is it? cream cheese? sour cream? Thank you for assistance!

    • Hello Aysa! Thank you ๐Ÿ™‚ It’s just heavy cream, the one you can use for whipping. You should use it in it’s liquid state here! In Germany you can only by the regular, but if you can get it where you live I guess a lower fat content may work too ๐Ÿ™‚ Does this answer your question? Love, Kathrin

    • Hello Nettie! Yes you should!! I am thinking about making this cake too this weekend, maybe I try it with some rhubarb! ๐Ÿ™‚ It is very easy, give it a try!

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