When I see plums I always think of the Italian prune plum tree we had at our farm in Germany where these plums are called Zwetschgen. When the fruit ripened in mid September we would make Zwetschgenmus (plum jam) and everybody baked Zwetschgenkuchen on large trays. They dough was usually a yeast dough with different toppings for the plums. My favorite was a custard topping which is called Schmandkuchen. One day I would like to bake it in my village and get advice from all those old cooks and bakery friends. In the meantime I found this wonderful recipe on YouTube that is easy to make and all my American friends liked it. The shortbread dough is used for the crust and the streusel. The Zwetsche , a European plum ( Prunus domestica) has many different names, in France it is called quetsche, here in the US they are called Italian Prune Plums and sometime Empress Plums. These plums are small and dense with purple skin, easy to pit (freestone pits) and have yellow flesh. There is something magical that happens to this egg shaped, somewhat bland tasting Italian plum when you bake it, it becomes a sweet gooey delight, in cakes, in jams, and dumplings. As was the case with my cake. I am writing this while eating small slivers of this tasty treat. My doctor tells me to stay away from sweets and I do most of the time but there are times when these rules don’t apply. This cake brings back memories from my childhood in Germany, where Zwetschgenkuchen was a seasonal treat . My mother liked the simple version, adding plums with a little bit of sugar to a sheet yeast cake. Sometimes she splurged and put a custard on top of the cake. I remember stuffing myself and being told to share. My friend, aunt Frieda, that lived on the next farm made the best sheet cakes ever in a wooden pizza oven where she also baked her bread. I would sit on her wood box watching her cook. Oh, those childhood memories. Some more of my recipes using plums. The plum jam is tart but full of flavor. It's baked in the oven so you don't have to sweat over a hot stove and there is no stirring. Click on the photos below for the recipe. Here is the link to the YouTube video where I found this recipe. It's in German but Thomas speaks very slowly and it is fun to watch him make the tart. I think this would be a great project for young cooks.
39 Comments
Emily
9/28/2019 12:01:21 pm
Oh boy! My mom always made this with meurbe teig and then the plums. No , toppings, though. Sugar sprinkles and then big dollop of sweetened whipped cream. She would make this with peaches, too. Haven't thought about it is years and now my mouth is watering.
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Gerlinde
10/20/2019 07:25:29 pm
My mom made the same cake like your mom.
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9/28/2019 01:14:17 pm
This obviously is sweet, but not near too sweet -- the way so many desserts can be. That's one of the things I like about fruit desserts -- you can let the fruit, not the sugar, do the talking. Terrific recipe -- I've had something somewhat similar, but haven't made a plum tart myself, and this looks like a good one to begin with. Thanks!
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Gerlinde
9/28/2019 03:27:31 pm
The sweetness for this tart comes from the plums, it’s a good combination with the buttery crust and streusel. I like it but some people prefer richer desserts. Thanks for the comment John, have a great weekend.
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Gerlinde
9/28/2019 03:29:55 pm
Susan, click on the recipe and you will find the English measurements and directions. Have a great weekend!
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9/29/2019 06:39:23 am
Getting ready to head to the market and am excited, holing plums will be there still! Deciding between th jam and the tart... the tart will probably win because I need a dessert for guests tomorrow!
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Gerlinde
9/29/2019 07:20:44 am
You can try making the tart with different plums that are not too juicy. I think it will work. Let me know how it turned out. I was thinking of you when I added a link to the German video.
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9/30/2019 05:01:22 am
Childhood memories like that really are the best! (And I have to admit that I'm intrigued about the idea of cake in a pizza oven.) I don't see plums that often up here - maybe it's just because it's so cold here?? I know I can find them though, so I'd love to try out a plum tart. You're right that sometimes you just have to ignore the doctor's rules! :-)
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Gerlinde
9/30/2019 08:54:07 am
David, the cakes that where baked in this pizza oven were sheet yeast cakes made for a crowd. This was a communal oven used by the village woman. I hope you will find some plums and bake with them. Have a great week and thank you for the comment.
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9/30/2019 11:59:02 am
Gerlinde, this is exactly the sort of dessert I enjoy! Heavy on the fruit, light on the sugar. Perfect.
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Gerlinde
10/1/2019 08:09:59 am
Those are my favorite desserts also, thanks for the comment Jean.
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Gerlinde
10/1/2019 08:11:23 am
I hope you will enjoy this fruit tart. Let me know how it turned out.
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10/1/2019 05:09:34 pm
What a scrumptious post! I enjoyed the story as much the recipe. Although I'm sure a big fat slice of the actual tart would capture my attention too!
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Gerlinde
10/1/2019 05:22:25 pm
We should've had a piece together . Thank you for the lovely comment.
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10/1/2019 07:44:56 pm
Been eying this cake now for a couple of days and now we just must make it. Love how you arranged the plums on top of this delicious tart.
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Gerlinde
10/20/2019 07:24:09 pm
I hope you like it, it’s a fruity dessert.
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10/3/2019 01:47:27 pm
Gerlinde, you have made my day. My husband and I just had this cake the other day in Germany. Actually we had two different ones...one exactly like this and the other without a streusel top. I've pinned and hopefully I'll be able to find the plums. A big thank you for including the video, it helps to actually see the technique. 😘
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Gerlinde
10/9/2019 11:47:53 am
I think the video is helpful and I enjoy watching it. Karen , you could try making the cake with different plums that are not too juicy.
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10/9/2019 11:16:54 am
I don't think the doctor will mind this beauty. Sweet but not too sweet. GREG
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Gerlinde
10/9/2019 11:44:45 am
Who cares about the doctor, I am eating a lot of desserts in Vienna right now.
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Gerlinde
10/20/2019 03:51:14 pm
Food memories are the best.
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Gerlinde
10/20/2019 07:16:16 pm
The plum jam is one of my favorite jams.
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Liebe Gerlinde, such lovely memories, such a wonderful cake recipe! Pflaumenkuchen geht immer, that's for sure!
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Gerlinde
10/20/2019 07:18:13 pm
Thank you for your kind words. I am at home but it is going to be a long recovery.
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Gerlinde
10/20/2019 07:21:55 pm
Cake made with Italian plums is a traditional dessert made in Germany. There are all sorts variations in Germany.
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10/22/2019 07:39:27 pm
This looks just like one I ate years ago that I have not forgotten. Am saving this for plum season. We used to have plum trees, but they died a few years ago.
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Gerlinde
10/25/2019 03:56:15 pm
I think you would like this cake Abby.
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Gerlinde
10/30/2019 07:06:45 am
It does remind me of Germany and my childhood
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Your Zwetschgenkuchen looks very tasty. European desserts with less sweetness, like they have in Germany and here, are sooo good.
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Gerlinde
11/7/2019 06:11:29 am
Thanks for the comment Ron. Damson plums are the same as Zwetschgen. They also call them Italian plums here in the US . Unfortunately , the season is very short.
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Gerlinde
8/4/2020 09:47:14 pm
Thank you Gloria
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