Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, german plum cake - zwetschgendatschi. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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 German Plum Cake with yeast dough I show you in this article.
German Plum Cake - Zwetschgendatschi is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. German Plum Cake - Zwetschgendatschi is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have german plum cake - zwetschgendatschi using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make German Plum Cake - Zwetschgendatschi:
- Take 250 g flour
- Make ready 140 g butte, cold
- Take 50 g sugar
- Get 1 pinch baking powder
- Make ready 1 dash salt
- Get 1 egg (size m)
- Get 1 tbsp rum
- Get 1 sachet vanilla sugar
- Make ready 1 kg (2 lb) prunes (Zwetschgen)
- Get 3 tbsp sugar
- Take 1/2 tsp cinnamon
NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. This German Plum Cake is a very tasty cake with a name which is impossible to pronounce. This cake is basically the best thing you can do when you spot gorgeous prune plums at the farmers' market or have some sitting on your kitchen counter waiting for their destiny.
Instructions to make German Plum Cake - Zwetschgendatschi:
- 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!
Zwetschgendatschi - German Plum Sheet Cake. The recipe yields one large sheet and is adapted from a handwritten note. A traditional German yeast cake topped with juicy plums and buttery streusel. 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.
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