How to Cook Perfect German Plum Cake - Zwetschgendatschi

German Plum Cake - Zwetschgendatschi. The classic German plum cake topped with streusel on a bed of fluffy yeast dough, Zwetschgenkuchen is German baking at its best! Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry is topped with Italian plums and traditionally served with sweetened whipped cream.

Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not. A traditional German yeast cake topped with juicy plums and buttery streusel. You can cook German Plum Cake - Zwetschgendatschi using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of German Plum Cake - Zwetschgendatschi

Prepare 250 g of flour.
Prepare 140 g of butte, cold.
It's 50 g of sugar.
Prepare 1 pinch of baking powder.
You need 1 dash of salt.
Prepare 1 of egg (size m).
You need 1 tbsp of rum.
It's 1 sachet of vanilla sugar.
Prepare 1 kg (2 lb) of prunes (Zwetschgen).
It's 3 tbsp of sugar.
It's 1/2 tsp of cinnamon.

Baking concentrates the flavor of the juicy plums atop this classic German cake. The yeast in the cake's base gives it a tantalizing aroma, while the sugary, buttery streusel on top adds delicious crunch, and serves as a. This German Plum Cake is a very tasty cake with a name which is impossible to pronounce. This recipe comes from my Bavarian Mutti, who used to make this traditional Bavarian plum dessert when I was a little kid.

German Plum Cake - Zwetschgendatschi instructions

Preheat the oven to 200 °C (390° F). Line a baking tray or a springform tin with baking parchment. Mix dry ingredients (except tbsp sugar and tsp cinnamon at the end of the ingredients)..
Add the cold butter and start kneading with your fingers. Add the egg and the rum and knead until you have a dough..
Spread the dough on the tray or tin and pinch several times with a fork so it does not rise while baking. Put the tin in the fridge until the prunes are prepared..
Wash the prunes. Cut in the middle, open and remove pit without cutting the prune into half. Cut in fan-shape (kind of accordion) as seen in the photo. Lay tightly on the pie crust..
Bake for 30 min until crust turns light brown. In the mean time mix 3 tbsp sugar with 1/2 tsp cinnamon. As soon as the cake is removed from the oven scatter cinnamon sugar mix on the cake and cover with aluminium foil (for 20 min). A lovely juice will emerge that makes the cake moist. Enjoy with whipped cream!.

I loved the flaky pastry dough crust, and the slightly sweet and tart Italian Prunes (a plum that has a very short season from August until September) that is generously sprinkled with. Zwetschgenkuchen, Pflaumenkuchen or Zwetschgendatschi (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums. Great recipe for Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. One of my favorite German desserts and favorite ways to enjoy the plum and prune season! It's also called Zwetschgendatschi in some places in Germany.