How to Make Quick German Plum Cake - Zwetschgendatschi

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, german plum cake - zwetschgendatschi. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

German Plum Cake - Zwetschgendatschi is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. German Plum Cake - Zwetschgendatschi is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook german plum cake - zwetschgendatschi using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make German Plum Cake - Zwetschgendatschi:

1. Get 250 g flour
2. Get 140 g butte, cold
3. Make ready 50 g sugar
4. Prepare 1 pinch baking powder
5. Take 1 dash salt
6. Get 1 egg (size m)
7. Get 1 tbsp rum
8. Take 1 sachet vanilla sugar
9. Get 1 kg (2 lb) prunes (Zwetschgen)
10. Get 3 tbsp sugar
11. Prepare 1/2 tsp cinnamon

Steps to make German Plum Cake - Zwetschgendatschi:

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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