Ingredients
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Wheat Flour – 14 oz (400 g)
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Dry Yeast – 1 tsp
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Salt – 1 pinch
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Butter – 4 ¼ oz (120 g)
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Milk – 4 ⅔ fl oz (140 ml)
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Sugar – 3 ½ oz (100 g)
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Plums – 2 ¼ lb (1 kg)
Recipe
In addition to knowing how to cook delicious dishes, the fascination with culinary art makes it possible to study the traditions of other countries through their national cuisine. Today, let’s transport to Germany! After all, in honor of the plum season, they prepare delicious Zwetschgenkuchen — traditional German plum cake. Depending on which region of Germany you are in, people will call it Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche, or Pflaumenkuchen. Good enunciation training, huh?
There are, of course, numerous variations of the German plum cake: with shortcrust or yeast pastry, round or rectangular, with or without nuts. The version we are going to make today is typical of Stuttgart and all the Southwestern Germany. This recipe features yeast dough and streusel.
Steps
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You can use other stone fruits for this recipe: nectarines, peaches, apricots. Try experimenting with streusel: use instant oatmeal instead of flour — it will make the texture even more original.
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Hello just wanted to give you a brief heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different web browsers and both show the same outcome.|
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