Seasonal fruit, a little of sugar and it’s still so tasty. This recipe is one of my favourites.
It’s a traditional Bavarian plum cake called Zwetschgendatschi. You can choose also other fruits depends on your taste or season, the dough fits to almost every kind.
For the dough:
150 ml milk
50 g butter
350 g all purpose flour
1 package dried instant yeast
60 g sugar
1 egg (middle size)
800 g pitted plums
100 g all purpose flour
50 g sugar
1 package bourbon vanilla sugar
75 g softened butter
How to do it:
- Heat the milk and dissolve butter in it. Mix dried ingredients and then mix everything altogether. Make a smooth dough. Cover and let rise until double.
- Cut the plums into quarters so it looks like a moon.
- Mix the ingredients for crumb topping and mix with a hand mixer until you have a little balls/crumb. If you don’t have a hand mixer use your hand.
- There are two ways how to use the dough – you can roll it out on the whole baking tray OR divide it into 8 balls and then roll out. The dough should be about 0,5cm high.
- Place the plums on the dough so it “stands”. It means half of a plum is sitting on it and half is in the air, it should be very rich covered. Let rise for 15min and preheat the oven on 180°C (conventional heat) or 160°C (hot air)
- Cover with crumb topping and bake for about 20min in the centre of the oven.