ReceptnaptárZwetschgenkuchen (plum tart on yeast or shortcrust base)
Zwetschgenkuchen is the king of German late-summer and early-autumn bakes: a flat, thin yeast base topped with densely packed plum slices. The tart, sweet juice of the plums soaks into the dough and makes a perfect pair with cinnamon. Seasonal, homely and a favourite of every German family.
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Method
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- Knead the dough ingredients into a smooth dough and let it rise covered for 1 hour.
- Roll the dough out on a greased tray and let rise for another 20 minutes.
- Sprinkle the dough with breadcrumbs or ground almonds, so they absorb the plum juice.
- Arrange the plum halves skin-side down tightly next to each other, or stand them in rows like roof tiles.
- Sprinkle with sugar and cinnamon.
- Bake in an oven preheated to 190 °C for 35-40 minutes until the dough is golden brown and the plums are soft.
- Let cool and serve with icing sugar or whipped cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use Zwetschgen (smaller, elongated, tangy plums), as they hold their shape even when baked.
- Breadcrumbs or ground almonds absorb the plum juice and keep the dough from going soggy.
- Pack the plums tightly, because they shrink while baking.
Frequently asked questions
Can frozen plums be used?
Yes, after thawing drain them well so they do not make the dough wet.
Which plums are best?
Round Hungarian plums with plenty of flavour also work, but German tradition definitely favours the elongated Zwetschge.
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