German Plum Cake - Zwetschgendatschi
This is a very popular cake in Germany for the time of August and September. Usually you find it with a yeast dough but this one is made with a shortcrust pastry (Mürbeteigboden). The dough is enough for a very thin crust on a baking tray (very, very thin) or a springform pan (diameter 26 cm/ca. 10.2 in)
The shortcrust recipe originates from "Altbayerisches Kochbuch" (Old Bavarian cooking book). The prune topping follows the instructions of a dear friend of my family.
German Plum Cake - Zwetschgendatschi
This is a very popular cake in Germany for the time of August and September. Usually you find it with a yeast dough but this one is made with a shortcrust pastry (Mürbeteigboden). The dough is enough for a very thin crust on a baking tray (very, very thin) or a springform pan (diameter 26 cm/ca. 10.2 in)
The shortcrust recipe originates from "Altbayerisches Kochbuch" (Old Bavarian cooking book). The prune topping follows the instructions of a dear friend of my family.
Cooking Instructions
- 1
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).
- 2
Add the cold butter and start kneading with your fingers. Add the egg and the rum and knead until you have a dough.
- 3
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.
- 4
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.
- 5
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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