Zwetschgendatschi is a classic German plum sheet cake from Bavaria a short crust pastry topped with Italian plums It is traditionally served with vanilla sugarsweetened whipped cream
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Combine flour and baking powder in a large bowl. Mix in 1 cup sugar
vanilla sugar
and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball
press flat
cover
and chill in the refrigerator 1 hour to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
Cut halved plums in half again
without cutting all the way through
so they fan out.
Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
Bake in the preheated oven until pastry crust is lightly browned
30 to 40 minutes. Remove from oven. Allow plum cake to cool
then cut into squares. Serve lukewarm or at room temperature.
Cook’s Note
The dough is not easy to work with - it's pretty dry but bakes great and is a wonderful balance to the plums. If it crumbles
just piece it together
it will bake just fine.The original recipe is in metric. If you have a scale