I’ve more or less missed the strawberry season. As well as the apricot-season. But yes! I’ve made it! Finally I bought some plums (which is the perfect translation for Zwetschge?! Watch the pictures and you’ll see that there are differences between plums and plums) – and it’s obligatory to make a Zwetschgendatschi.
Le gros père (who doesn’t come from Bavaria) told me: “well… why is it called Datschi? It’s just normal Plum-cake”, but I said: “no, no, it’s Zwetschgendatschi!”. I would say, that Datschi is something flat in the Bavarian/Austrian kitchen. And Zwetschgendatschi is a flat yeast cake with plums. So, yes… le gros père is right. But I’m right, too. The important thing is: it’s good, whether you call it plum-cake or Zwetschgendatschi.
Of course, you’ll find recipes with other doughs. Or with Streusel (I like this version, too). Or with a mix of sugar and cinnamom. This time, I made kind of a “plain” Zwetschgendatschi. But what they all have in common: if you serve them with wipped cream, the whole world will be perfect for a moment.
It takes a little time, but it’s not complicated. For one baking sheet, you need:
about 350 g flour
100-150 ml milk
5/8 cube yeast (=about 18-20 g fresh yeast)
30 g sugar
a pinch of salt
30 g butter (creamy)
1 tblsp butter
1,5-2 kg plums
1-2 handfuls of sugar
Prepare the dough:
Dissolve the yeast in about 1/2 of the milk. Use this liquid to make a dough with 1/2-1/3 of the flour and let it raise for about 1 hour. If you are in a hurry, warm (it shouldn’t be hot, just warm) the milk, then the yeast will be quicker.
Then put all of the other ingredients for the dough (rest of the flour, the egg, the creamy butter, salt and sugar) with the first dough together. Add a part of the milk and knead well. Knead until you obtain a firm, but elastic dough. If it’s too dry or too hard, add a little bit of milk.
Cover (I always use a kitchen towel) and let it raise for about 1 hour. When it has about doubled its volume, roll it out in the size of your baking sheet.
Put the dough on your baking sheet (don’t forget the parchment paper), make some holes into the dough (using a fork). Melt the tblsp of butter and brush it on top of the dough. Pit the plums and cut them. Put the plums on top of the dough, in the way of a fish’s skin (the dictionary tells me the word “imbricated”. If you don’t know what I mean, watch the picture. Just a way to put as many plums as possible on top of the dough…). While doing this, preheat the oven (200°C)
Let once again raise the dough for about 10 minutes. Then bake the cake for 20-30 minutes. Sprinkle it with a handful of sugar when it’s still hot (but not before you bake the cake as the sugar would make the plums produce too much juice!). Just before serving it, you can repeat this, depending on your taste. I like it, when it’s a little bit sweeter.
And then… don’t forget to whip some cream…. and serve!
Filed under: Recipes: Cake | 5 Comments
Tags: German, plums, yeast