![]() Serve with a generous dollop of whipped cream.ġ tsp plum liqueur or grand marnier liqueur, optionalīeat cream and brown sugar to soft peaks in the mixer, add the vanilla, liqueur or orange extract and zest mix to incorporate. I also like desserts that are tart and not overly sweet. Damson plums are very tart, I used less sugar thinking my plums were sweeter. Sprinkle with more cinnamon and the remaining sugar as desired. Bake for 30-40 minutes, the plums will be bubbly and the dough edges golden. Sprinkle with up to 1/4 cup of the sugar and a sprinkling of cinnamon. Place in pan and top with the pitted plums. Roll it out to about ' thick ( cm) and place on parchment paper. Roll out the dough on a lightly floured surface, into the shape of the baking tray. Roll the dough out on a rolling surface to fit a jelly roll pan 17.12, greased or parchment lined. Line the baking sheet with parchment paper. Wrap in plastic wrap and chill the dough for 30 minutes (meanwhile pit the plums). Add vanilla and eggs and mix just until dough comes together. Throw in the butter bits and mix until a coarse crumb like texture is achieved. Layer flour, baking powder, salt, sugar and cinnamon in a stand mixer and whisk to combine. Friends are such a blessing thanks to my friend Chris for sharing a beloved recipe from his childhood and to Fred for the lovely Howard Miracle plums! Yummm!!ġ/2 cup sugar, divided in half (I used less sugar as my plums weren’t super tart) Top with whipped cream and a bit more cinnamon sugar. Tart plums atop a lovely shortbread dough with cinnamon and sugar on top. Other fruit can also be used.Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12 Pit the plums using a pitter, and cut lengthwise to produce a one piece open plum, place skin side down on the dough and overlap like scales/roof tiles to completely cover the dough. Allow to rise again and roll out onto a floured board. Mix half flour with milk and yeast, allow to rise then add remaining flour and remaining ingredients. I recommed to halve this, note that there is no streusel topping with this oneįrom "Germany - A culinary tour", by Wolfgang W Reichert:ġ 1/2 oz compressed yeast, or 3 tbsp active dry yeast Let cool for five minutes, transfer to a rack and sprinkle with confectioner’s sugar. Transfer to oven and bake for 30-35 minutes until golden brown. Carefully press plum halves into the dough. Transfer yeast dough to a floured working surface and roll into a circle. Use your hands to mix until mixture starts to form into crumbs. In a bowl mix flour, baking powder, and sugar. ![]() Meanwhile wash and halve the plums and prepare the streusel topping. Cover bowl with a damp kitchen towel and let dough rise in a warm place until doubled in size (3/4 to 1 hour). Adjust amount of flour or water, if neccessary. Knead the dough for ten minutes until soft but not sticky. If its too dry and powdery, add a little bit of milk. If its too wet to handle, add a little more flour. Add milk and butter and mix until the dough can be formed into a ball. ![]() Grease a 10 inch springform pan and set aside. In a bowl, mix the flour, yeast, sugar, and salt. To make the crumble topping, combine the flour with the sugar in a mixing bowl, then work in the butter with your fingers to make pea-sized clumps of dough. Icing sugar & cinnamon (optional) to serve To prepare the filling, toss the prepared plums with the sugar (and I sometimes use half light brown, half granulated rather than the stipulated turbinado) and set aside. The following is a simple vegan version of a yeasted plum sheet cake called Zwetschgendatschi, from "Vegan backen: Kuchen, Torten & mehr - Vollwertige Rezepte" by Angelika Eckstein.ġ T vanilla sugar (or 1 t vanilla extract)ġ lb plums (small damson-like blue plums to be athentic)ġ/2 t vanilla extract or 1/2 T vanilla sugar For an alternative vegan version (no yeast, and with cardamom to give a spicy flavour) see Maybe you have a plum tree, have a neighbor that. There are many recipes for plum cake, you can make it with a shortbread crust, with yeast, a simple sponge, you can use streusel or let the plums sink in, you can make a sheet cake or use a springform. Pflaumenkuchen or plum cake is one of the classic cakes that you will find both in German bakeries and homes.
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