Zwetschgen Datchi (Bavarian Plum Cake)
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Sugar1 cup
Milk (hot)1 pinch
Salt1 tbsp
Canola Oil3 tbsps
Butter1 tbsp
Vanilla Sugar1
Egg680 g
Plum (ripe)1 tbsp
Ground Cinnamon2 tbsps
Bread CrumbDirections:
1
For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve
2
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
3
Add the egg
4
Add the yeast/sugar mixture
5
Add the remaining cake flour and mix well at low speed until all ingredients are incorporated
6
Let rise at a warm place until dough doubles
7
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
8
For the topping: Preheat oven to 360 degrees
9
Sprinkle hazelnut flour over the dough
10
Cut the plums open but not in half, remove the pit and cut a small insert into the top
11
Layer standing on top of the dough
12
Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums
13
Top with almonds and butter
14
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
15
Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche