Plum cake with yeast dough

Zwetschgenkuchen

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My plum cake is presented to you in this article. As a basis we use a sweet yeast dough, I have again summarized a lot of tips for you.

This classic of German cuisine is prepared quite quickly. The cake is perfect for a family celebration or a coffee klatch with friends. The preparation decelerates and lets you start the weekend with pleasure.

Here you will find a wonderful step by step guide. Have fun baking and good luck!

Pflaumenkuchen Rezept Bild
My plum cake with sponge cake I show you elsewhere! © Food Photographer Thomas Sixt

1. How to make the yeast dough

I see a first overview of the ingredients and their effects as a good introduction to kneading dough 🙂

  • The basic yeast dough ingredients consist of flour, yeast, warm milk, sugar, butter and salt.
  • The addition of yeast loosens the dough and creates volume.
  • The milk increases the sticking effect of the dough.
  • The soft or liquid butter makes the dough juicy and brings the buttery taste.
  • The eggs finally make the dough stable.

I will explain the dough process briefly and concisely below:

  • Please prepare all ingredients at room temperature one hour before.
  • The yeast will then find the temperature necessary for fermentation.
  • Sift the flour in advance and form a hollow in the bowl.
  • The fresh yeast is best dissolved in the flour cooler with a part of the lukewarm milk.
  • You should knead your dough until it bubbles or comes off the bowl.
  • When you touch the dough, it should feel smooth.
  • Leave your dough to rest in a warm place for 15-20 minutes at least twice.

Mix the yeast dough with warm ingredients, then let it rise in a warm place. That way the dough is sure to rise!

Yeast dough preparation tip from Chef Thomas Sixt
Hefeteig süß zubereiten
The yeast dough works better if you add the ingredients room warm and the milk lukewarm. The yeast gnocchi are quickly activated by the flour and sugar and add volume to the dough. © Thomas Sixt Food Photographer

2. Prepare plums

The following pictures will get you in the mood for the preparation…

Zwetschgen waschen
Wash the plums under cold running water.
Zwetschgen halbieren
Cut the plums in half and remove the seeds.
Zwetschgenspalten
Cut the plums into thin slices.

Cut the plums into thin slices, the cake will be finer!

Baking tip from cook Thomas Sixt

3. Recipe Plum Cake

Zwetschgenkuchen
Print Recipe
5 from 35 votes
Plum cake with yeast dough
A baking recipe, photographed and written down by professional chef Thomas Sixt.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Baking
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 238kcal
Author: Thomas Sixt
Ingredients
yeast dough
  • 200 g Flour Type 405 or 505 or glutenfree
  • 30 g fresh yeast or 1 sachet dry yeast
  • 30 g Sugar I take brown cane sugar
  • 100 ml lukewarm milk
  • 40 g soft butter
  • 1 Stück Egg medium size
  • 1 Prise Salt
Coating
  • 500 g Plums I have used organic plums!
  • 1 EL Apricot jam
  • 1 EL Rum
Instructions
Prepare yeast dough
  • Sieve the flour into a bowl and form a hollow. Pour the lukewarm milk into the hollow and crumble the yeast into it. Add the softened butter on the side.
    Hefeteig anrühren
  • Add the eggs, sugar and salt and mix.
    Hefeteig süß zubereiten
  • Knead the dough ingredients with a mixer and dough hook.
    Hefeteig verrühren
  • Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
    Hefeteig glatt kneten
  • Let the dough rise for a good 15-45 minutes covered with a cloth in a warm place until the dough has visibly increased.
    Hefeteig gehen lassen
  • Further process the risen yeast dough in the bakery
    Hefeteig aufgegangen
  • Brush the desired cake tin with warm butter. Preheat the oven with 175-200° C.
    Kuchenform gebuttert
Preparing the flooring
  • Wash the plums and rub dry.
    Zwetschgen waschen
  • Cut the plums in half and remove the core.
    Zwetschgen halbieren
  • Cut the plum halves into thin slices.
    Zwetschgenspalten
Cover and bake cake
  • Pour in the yeast dough in the desired height and cover with the plum wedges.
    Hefeteig in der Form mit Zwetschgenbelag
  • Cover the cake generously with the plum wedges. Mix rum with apricot jam.
    Zwetschenkuchen roh belegt
  • Bake the cake at 175 °C for about 35-40 minutes, then remove from the oven and spread with the prepared jam.
    Zwetschenkuchen
  • Cut the cake into the desired pieces and serve with freshly whipped cream.
    Zwetschgenkuchen Stück
Notes
My tip:
Sprinkle the cake with sugar after baking.
Glazing with marmalade conjures up a wonderful shine on the cake.

4. Calories and nutritional values

Nutrition Facts
Plum cake with yeast dough
Amount Per Serving
Calories 238 Calories from Fat 963
% Daily Value*
Fat 107g165%
Saturated Fat 15g94%
Trans Fat 0.003g
Polyunsaturated Fat 14g
Monounsaturated Fat 73g
Cholesterol 18mg6%
Sodium 958mg42%
Potassium 1119mg32%
Carbohydrates 214g71%
Fiber 13g54%
Sugar 8g9%
Protein 63g126%
* Percent Daily Values are based on a 2000 calorie diet.

5. More ideas for baking

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!