Bavarian Zwetschgendatschi German Plum Sheet Cake Recipe Recipe 45

ZWETSCHGEN DATCHI (BAVARIAN PLUM CAKE)

Steps:

• For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour.
• For the topping: Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche.

BAVARIAN ZWETSCHGENDATSCHI - GERMAN PLUM SHEET CAKE RECIPE RECIPE - (4/5)

Steps:

• Crust: Whisk together all of the dry ingredients and the lemon zest (the zest is optional, but I love the flavor it adds). Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. Optional: I use my food processor, and use short pulses to combine-- careful not to over mix. Generously flour the surface of the counter and the rolling pin, so the dough won't stick. Roll into a rectangle shape, to fit the quarter pan sheet. Place the parchment paper on top of the dough, set the pan on top and flip. (Some of the dough will break apart, but just piece it back together with your fingers. Chill in the refrigerator while you prepare the plums. With a paring knife, cut along the "seam" of each plum, then pull the fruit apart, removing the seed. I prefer to cut each half into quarters, not quite all the way through-- so that the plums fan into four pieces (it's the way my mother taught me, and it's how I continue to do it). Remove the crust from the fridge, and spread an even layer of jam. This step is optional, but I find that it helps to prevent a soggy crust. Begin layering the plums in even rows, overlapping them a bit, as they do shrink while baking. Brush melted butter over the plums and then generously sprinkle with cinnamon sugar. Bake at 400°F for about 30 to 40 minutes or until the edges of the crust are a golden brown, and the plums are golden and bubbly. Sprinkle an additional 2 to 3 tablespoons of cinnamon sugar. Allow to cool, ideally, until to room temperature. Serve with a dollop of freshly whipped cream (or vanilla ice cream). NOTE: I especially love a slice with my morning coffee!

ZWETSCHGENKUCHEN (BAVARIAN PLUM CAKE)

Steps:

• In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
• Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
• Preheat oven to 350°F (175°C).
• Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
• Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
• Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
• Allow cake to sit and rise for another 30 minutes.
• Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
• Remove cake from oven and allow to cool completely.
• Serve at room temperature, with a dollop of whipped cream.