Zwetschgendatschi

Zwetschgendatschi: a bavarian plum cake made with a yeast dough and #zwetschgen . It is called ‘datschi’ because the plums are pressed (datschen) into the dough. Some like to put butter streusel on top but we always eat this cake with a fair amount of cinnamon sugar and whipped cream.

Zwetschgendatschi -

Bavarian Plum Cake

400g flour
21g fresh yeast or 10g instant yeast
50g sugar
200ml warm milk
1 egg
A pinch of salt
50g soft butter
2kg firm plums (Zwetschgen)

Dissolve the yeast in the warm milk. Combine all ingredients except the butter and plums and kneed well. Add the soft butter and kneed until you get a soft and elastic dough. Cover and let it rise until it doubles. Spread on a buttered baking tray and cover with the pitted plums. Bake at 180’C for about 30-40 min. Sprinkle with cinnamon sugar and serve with whipped cream.