Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, german plum cake - zwetschgendatschi. One of my favorites. For mine, I am going to make it a little 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 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.

German Plum Cake - Zwetschgendatschi is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. German Plum Cake - Zwetschgendatschi is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin 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:

1. Get 250 g flour
2. Make ready 140 g butte, cold
3. Make ready 50 g sugar
4. Make ready 1 pinch baking powder
5. Prepare 1 dash salt
6. Get 1 egg (size m)
7. Make ready 1 tbsp rum
8. Get 1 sachet vanilla sugar
9. Get 1 kg (2 lb) prunes (Zwetschgen)
10. Take 3 tbsp sugar
11. Prepare 1/2 tsp cinnamon

This deliciousness is juicy, sweet and sour at the same time and perfect for breakfast or with a. 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. Zwetschgendatschi - German Plum Sheet Cake. The recipe yields one large sheet and is adapted from a handwritten note.

Steps to make German Plum Cake - Zwetschgendatschi:

1. 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).
2. Add the cold butter and start kneading with your fingers. Add the egg and the rum and knead until you have a dough.
3. 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.
4. 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.
5. 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!

This is a very popular dessert cake in Germany during the plum season in autumn. You can find many variations of this cake but this is the most common one without any toppings or filling. This is the same Bavarian delicacy that you will find in the beer gardens. 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.

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