Zwetschgendatschi. Bavarian Zwetschgendatschi

German Plum Cake

Zwetschgendatschi

The yeast should be somewhat bubbly, then you know its activated and good to go. German Plum tart is probably a lot easier to remember. Allow dough to sit in a warm place until double in volume, approximately 1 hour. Turn the dough out onto a lightly floured surface. Every time they had the cake, it felt like a special occasion.

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Zwetschgendatschi, A Mouthful That Captures The Perfect Plum : NPR

Zwetschgendatschi

Shape into a ball and cover with a clean kitchen towel. He asked if she could bake him one. Although she said yes, she knew it wasn't going to be easy. Note: You can make the dough in a stand mixer if you prefer. If you have any leftover tart dough, crumble it evenly on top of the plums. My Bavarian Mutti made this dessert for as long as I can remember.

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Zwetschgenkuchen

Zwetschgendatschi

A generous dollop of whipped cream is almost mandatory, although, to be honest with you I was too lazy to whip cream this time, so I enjoyed the Zwetschgendatschi plain. Dont try to make it with ordinary plums; theyre too sweet and too juicy. Augsburg, a city in Bavaria northwest of Munich and one of the oldest cities in Germany, claims to have invented the original German plum cake, which they call Zwetschgendatschi. My Bavarian Mutti made this dessert for as long as I can remember. They're oval and very dark purple, almost black. In the and it is eaten with or vegetable soup as a main dish for lunch.

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Original Augsburger Zwetschgendatschi

Zwetschgendatschi

Courtesy of Gesine Bullock-Prado If it's early August, it must be time for Damson plums. Italian prunes sometimes called Empress Plums are seasonal autumn fruits. Roll out dough to fit the size of the baking sheet. I don't work with my old friend anymore, but now I can make this myself! I did not blind bake the pastry but it ended up the best part of the pie, short and tasty, anyway. The one I have I brought with me from Germany. Serve liberally topped with freshly-made whipping cream. Slowly add the egg yolk mixture to the flour mixture while pulsing; continue until the dough just begins to come together.

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Original Augsburger Zwetschgendatschi

Zwetschgendatschi

Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. She went light on the cinnamon, a spice she felt was overused in this country. There are a lot of variations to Pflaumenkuchen, but here is maybe the simplest style - baking the plums or prunes on a sweet yeast dough, not toppings or other fillings. Spray an 8-inch fluted tart pan with nonstick cooking spray. Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size. Lay the plums close together in rows over the whole length of the dough on the sheet pan. Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

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German Plum Cake

Zwetschgendatschi

If you prefer a crispy crumble, increase the heat to 430°F for the last 10 minutes. To make the streusel In a small bowl, combine flour, sugar, salt, and butter until you have a crumbly mixture. Perfect while stone fruits are in season! Roughly translated from Bavarian to German, this is Pflaumenkuchen, which, roughly translated from German to to English is Plum cake. One thing that the three of us agreed on, is that they much prefer a buttery tart-like dough, versus the more traditional yeast based dough. Gradually add flour and knead.

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