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Bavarian plum cake (traditional method & Thermomix)
Description
Zwetschgendatschi – difficult to pronounce, but impossible to forget! This plum cake, typical of southern Germany, is made with a soft yeast dough and filled with plums packed tightly together. A sprinkling of cinnamon, a bake in the oven... and your whole house is filled with the scent of late summer. In our house, this cake was synonymous with the start of the school year: we would make it as a family, often baking several trays at a time. As damsons are not available in some regions, I sometimes replace them with greengages, or even figs or apricots. In this case, I leave out the cinnamon.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method :
1. Prepare a quick sourdough starter:
In a bowl, mix 3 tablespoons of flour, 1 teaspoon of sugar, the yeast and half of the warm milk. Leave to rest for 15 minutes.
2. Knead the dough:
Then add the rest of the ingredients (flour, sugar, egg, milk, melted butter, salt, zest, vanilla) and knead until you obtain a smooth dough.
Cover and leave to double in volume in a warm place.
3. Prepare the fruit:
Wash, dry and stone the plums. Cut them in half or into quarters, depending on their size.
4. Assembly:
Preheat the oven to 190°C.
Spread the risen dough onto a large oiled baking tray.
If you are using Reines-Claudes or very juicy fruit, sprinkle the dough with crushed cornflakes.
Arrange the fruit tightly together, with the rounded side facing upwards. Sprinkle with cinnamon if desired.
5. Cooking :
Bake for 35 to 40 minutes.
Serve cold, with a little whipped cream if desired.
THERMOMIX® METHOD
Preparation - Thermomix method :
1. Prepare the dough: Place the milk, sugar, butter, lemon zest, vanilla and yeast in the bowl and heat for 2 minutes/37°C/speed 2.
2. Add 350 g of flour, 1 egg and a pinch of salt.
Knead for 2 minutes / kneading mode.
3. Transfer the dough to a lightly oiled bowl, cover and leave to double in size in a warm place.
4. Prepare the fruit:
Wash, dry and stone the plums. Cut them in half or into quarters, depending on their size.
5. Assembly:
Preheat the oven to 190°C.
Spread the risen dough onto a large oiled baking tray.
If you are using Reines-Claudes or very juicy fruit, sprinkle the dough with crushed cornflakes.
Arrange the fruit tightly together, with the rounded side facing upwards. Sprinkle with cinnamon if desired.
6. Cooking :
Bake for 35 to 40 minutes.
Serve cold, with a little whipped cream if desired.
