![]() ![]() ![]() Plums are also a good source of potassium, which is important for heart health. They also contain antioxidants that can help fight free radicals in the body, protecting cells from damage. The fiber in plums can help promote healthy digestion. Yes, plums are healthy! They contain many important nutrients such as fiber, vitamins (especially vitamin C) and minerals. When is Plum Season?ĭepending on the variety, the plum season in Germany begins in July and continues till October. The cake is then topped with plums and often sprinkled with cinnamon and sugar and then baked. According to the traditional Bavarian cake recipe, it is a yeast dough cake, usually prepared with butter, sugar and eggs. You can bake Zwetschgendatschi with shortcrust pastry or with yeast dough as well as with or without „streusel“. The word “Datschi” is derived from the Upper and Middle German word “detschen” or “datschen”, which can be translated as “hineindrücken” (“tatschen”) (the plums are pressed into the dough). In this blog post I would like to show you how you can easily bake this delicious plum cake according to grandma’s recipe without using eggs and dairy! What is Zwetschgendatschi? The dough is spread on a baking sheet and topped with halved or quartered plums and often crumble topping. Zwetschgenkuchen (plum cake) or Pflaumenkuchen is a delicious and popular sheet cake in Germany! It is traditionally made from yeast dough and is especially popular in late summer when plums are ripe. Served warm with vanilla ice cream, this simple fruit crumble cake is a popular dessert! Grandmas German Plum Cake Recipe Garnish each serving with whipped cream, if desired.Plum Cake or German Zwetschgendatschi with crumble topping is a delicious traditional tray bake sheet cake recipe that grandma baked every year in plum season. Let it cool to lukewarm or room temperature before serving. Remove the cake from the oven and place it on a rack (still on its pan). Place cake in the oven and bake it for 30 to 40 minutes, until the edges are golden brown and the center registers about 200F on a digital thermometer. Brush egg wash on the crust and sprinkle with pearl sugar (if using). Cover the cake and allow it to rise for 20 to 30 minutes. Sprinkle the streusel topping over the plums. While the cake is rising, preheat the oven to 350F.Īrrange the plum halves on the cake in 6 to 7 rows of 4 to 5 plum halves per row, flesh side up, pressing them in gently. Cover with lightly greased plastic wrap or a reusable cover and let it rise for 30 minutes. Using your fingertips, gently press and stretch the dough into a neat 10” x 15” rectangle. Transfer the dough (on its parchment) to a baking sheet if you’re not using parchment, lightly grease the baking sheet. Roll it into a rough 10” x 15” rectangle. Gently deflate the dough and place it on a lightly floured or lightly greased work surface, or on a piece of lightly greased parchment. Don’t mix too long you don’t want it to become a cohesive mass. Pour in the melted butter, first tossing with a spoon then working it in with your fingers until the mixture starts to become crumbly. In a medium-sized bowl, whisk together the flour, sugars, and salt. Make your streusel topping so it can sit in the fridge for a few minutes to firm up. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size. Turn out onto a well-floured counter and knead until you have cohesive dough. Combine wet and dry ingredients until well mixed. In another bowl (or large measuring cup), combine warm milk, starter, melted butter, almond extract and the egg. ![]() Pearl sugar, to garnish the edge (optional)Ĭombine flour, salt and sugar in a mixing bowl. It’s delicious and reminds me of my aunt, who had a plum tree in her yard when I was a little girl.ġ/2 cup (120 grams) active sourdough starterģ 1/2 to 4 pounds Italian (prune) plums, cut in half or quartered and pittedġ egg mixed with 1 tablespoon milk, for egg wash This version uses sourdough as the base for the cake, instead of being yeast-based. In Southern Germany, this is the quintessential late summer cake to be served at coffee time or even as dessert. This is a Zwetschgenkuchen (a plum cake). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |