plumcake

Plumcake

Source:  Marcel in 2014

Personal Notes:
If you bought some plums but still have about 2 pounds left over then here is a recipe that will make them disappear.

plum cake, Zwetschgenkuchen

yeast dough for a whole tray:

500 gr. flour 100 gr. butter
20 gr. fresh yeast or 1 pack dry yeast 1 egg
250 ml milk 1 pinch salt
75 gr. sugar some breadcrums

Direction:
Mix the dough and let it rise for about 1 hour.
In the meantime take about 2 to 3 pounds of plums, wash them, then remove the pits. After the dough has risen, put it on the tray and form a boarder. Now put a little bit of breadcrumbs down. Now add the plums evenly.

For about 25 to 35min  bake by 200 °C.

Option 1 (Vanilla pudding filling):
while baking the cake, make a fresh vanilla pudding. After about 20min, take the cake out and fill all the gaps in the cake with the pudding. Now bake for another 5 to 10min.

Option 2 (crumble topping):
Instead of the vanilla pudding, you can add crumble topping. Prepare the crumbles like below and put on top of the plums.

Streussel:

300 gr. flour 200 gr. butter
125 gr. sugar some cinnamon or vanilla sugar

Directions crumble topping:
Mix the flour with the cold butter and sugar by hand for about 2min.

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