This is actually a Pflaumenkuchen but in some regions of germany they also call this cake "Datschi".
At the moment we have the season for plums, and you can find the plum cake in all the Bakers, but making it yourself is better.
For the Yeast Dough:
17 1/2 oz of plain flour
1 oz fresh yeast
1 cup of warm milk
2 oz of butter - melted
1 egg
2 oz sugar
1/4 teaspoon salt
4 lbs of plums, stoned and cut into quarters
For the Crumble:
12 oz plain flour
7 oz butter
7 oz sugar
baking tray
Sieve the flour into a bowl. Add the yeast to the warm milk, and then make a hole in the flour and add milk/yeast. Cover the bowl with a towel and put aside somewhere warm for about 20 mins.
Add the melted butter, the whiped egg,sugar and salt to the dough mixture. Now kneed the dough until it is smooth. Cover again with a cloth and put aside, and leave until the dough has reached double size.
Now destone the plums and cut them into quarters or slices. Roll out the dough, grease the baking tray and place the dough to completly cover the tray. Using a fork, stab into the dough all over.
Place the plums on top in rows, but close so that there are no gaps left.
For the Crumble: Place flour, sugar and butter into a bowl and rub between your fingers until you have crumbles. Sprinkle over the plums and leave for another 15 mins, so that it can rise a little.
Place in preheated oven 400 F or Gas 6 for 20 - 30 mins.
It tastes best with whipped cream and whilst it is still warm. It keeps quite well for a few days if you store it in a cool place.
Hope you enjoy this cake its a great tradition here.
Susi
At the moment we have the season for plums, and you can find the plum cake in all the Bakers, but making it yourself is better.
For the Yeast Dough:
17 1/2 oz of plain flour
1 oz fresh yeast
1 cup of warm milk
2 oz of butter - melted
1 egg
2 oz sugar
1/4 teaspoon salt
4 lbs of plums, stoned and cut into quarters
For the Crumble:
12 oz plain flour
7 oz butter
7 oz sugar
baking tray
Sieve the flour into a bowl. Add the yeast to the warm milk, and then make a hole in the flour and add milk/yeast. Cover the bowl with a towel and put aside somewhere warm for about 20 mins.
Add the melted butter, the whiped egg,sugar and salt to the dough mixture. Now kneed the dough until it is smooth. Cover again with a cloth and put aside, and leave until the dough has reached double size.
Now destone the plums and cut them into quarters or slices. Roll out the dough, grease the baking tray and place the dough to completly cover the tray. Using a fork, stab into the dough all over.
Place the plums on top in rows, but close so that there are no gaps left.
For the Crumble: Place flour, sugar and butter into a bowl and rub between your fingers until you have crumbles. Sprinkle over the plums and leave for another 15 mins, so that it can rise a little.
Place in preheated oven 400 F or Gas 6 for 20 - 30 mins.
It tastes best with whipped cream and whilst it is still warm. It keeps quite well for a few days if you store it in a cool place.
Hope you enjoy this cake its a great tradition here.
Susi
