Petersburger Streuselkuchen
INGREDIENTS
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For the crust
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150 g (5.3 oz) butter, at room temperature
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125 g (4.4 oz) sugar
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1 egg
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250 g (9 oz or 2 cups) all-purpose flour
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5 g (1 tsp) baking powder
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1 pinch of salt
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15 g (1 tbsp) cocoa powder
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For the filling
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100 g (3.5 oz) butter
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150 g (5.3 oz or ¾ cup) sugar,
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5 eggs at room temperature
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500 g (17.6 oz) ricotta
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For the streusel
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75 g (2.6 oz) sugar
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75 g (2.6 oz) butter
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150 g (5.3 oz) all-purpose flour
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15 g (1 tbsp) cocoa powder
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