For cake: cream butter and sugar. Add eggs. Sift flour with baking powder, soda, and salt. Add to creamed mixture. Stir in sour cream and vanilla. Grease tube pan. Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of the streusel, then the remainder of the dough and end with streusel. Bake at 350F for 55-60 minutes.
Credit: Rose Jablonski, 12/2003
2013-03-31: Made this Easter Sunday afternoon for a treat. Used 1/4 t salt instead of 1/8 t since I had unsalted butter. (I also added a bit of salt to the streusel.) German sour cream is better than Dutch, but it still isn’t quite right. I used 600ml plus some extra flour (Weizen type 405), rather than 500ml, since it comes in 200ml containers. I baked at 170C, since our oven runs a bit hot.
Preheat oven to 190C. Cook the pasta according to directions on package, adding the broccoli for the last minute. Mix pasta and broccoli with spinach, and add to greased baking pan. Cut the tomatoes in small pieces and mix with the eggs, along with 2 T oil from the tomatoes, the ricotta, and the cream. Season with salt and pepper to taste. Pour over pasta and veggies, and bake 30 min.
27-03-2013: Frozen spinach is nasty disgusting stuff and so we instead used most of a 500g bag of fresh spinach, picked over. The baking pan should be MUCKIN’ HUGE, since this makes a lot. Our oven seems to run hot, so far 15 min. I reduced the temp to 150C.
During prep, this seemed like a rather bizarre cousin of my attempt at Käsepätzle. We’ll see how they compare when done!
Verdict: Smelled delicious coming out of the oven, and was indeed tasty. However, I’d double the amount of ricotto.
In medium saucepan, bring water, cinnamon, cardamom, cloves, and ginger to a boil. Turn off heat, add tea, and cover pan. Let stand for three minutes. Strain tea-and-spice mixture into another saucepan. Add milk and sugar and bring to a boil. As soon as tea begins to boil, remove from heat and serve.