Hi, I am Joana. Today, I will show you a way to make german plum cake - zwetschgendatschi recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
German Plum Cake - Zwetschgendatschi Recipe
German Plum Cake - Zwetschgendatschi is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. German Plum Cake - Zwetschgendatschi is something that I have loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can cook german plum cake - zwetschgendatschi using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make German Plum Cake - Zwetschgendatschi:
- Take 250 g flour
- Prepare 140 g butte, cold
- Prepare 50 g sugar
- Prepare 1 pinch baking powder
- Make ready 1 dash salt
- Get 1 egg (size m)
- Make ready 1 tbsp
- Get 1 sachet vanilla sugar
- Prepare 1 kg (2 lb) prunes (Zwetschgen)
- Take 3 tbsp sugar
- Get 1/2 tsp cinnamon
Steps to make German Plum Cake - Zwetschgendatschi:
- Preheat the oven to 200 °C (390° F). Line a baking tray or a springform tin with baking parchment. Mix dry ingredients (except tbsp sugar and tsp cinnamon at the end of the ingredients).
- Add the cold butter and start kneading with your fingers. Add the egg and the and knead until you have a dough.
- Spread the dough on the tray or tin and pinch several times with a fork so it does not rise while baking. Put the tin in the fridge until the prunes are prepared.
- Wash the prunes. Cut in the middle, open and remove pit without cutting the prune into half. Cut in fan-shape (kind of accordion) as seen in the photo. Lay tightly on the pie crust.
- Bake for 30 min until crust turns light brown. In the mean time mix 3 tbsp sugar with 1/2 tsp cinnamon. As soon as the cake is removed from the oven scatter cinnamon sugar mix on the cake and cover with aluminium foil (for 20 min). A lovely juice will emerge that makes the cake moist. Enjoy with whipped cream!
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