German Plum Rolls Zwetschgenschnecken Food

ZWETSCHGENKUCHEN (BAVARIAN PLUM CAKE)

Steps:

• In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
• Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
• Preheat oven to 350°F (175°C).
• Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
• Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
• Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
• Allow cake to sit and rise for another 30 minutes.
• Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
• Remove cake from oven and allow to cool completely.
• Serve at room temperature, with a dollop of whipped cream.

GERMAN PLUM CAKE

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)

Steps:

• Sift flour into a large bowl and make a well in the middle.
• Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
• Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
• Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
• Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
• Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
• Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
• Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
• Preheat oven (425 F, 220 C).
• Bake the plum cake in the middle of the oven for 20 to 25 minutes.
• Meanwhile mix sugar and ground cinnamon for topping.
• Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
• NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
• NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
• NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
• There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.