Zwetschgendatschi Recipe for German Plum Cake
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my zwetschgendatschi recipe in this article.
I found the original recipe of my grandmother and bring you original Bavarian cake on the coffee table.
Of course I have simplified and modified the preparation a little bit. After all, I want it to be exciting!
The dachi also works with plums, but plums are more original 🙂 Here you can find the step by step instructions with many photos. Have fun baking and good luck!
Table of Contents
1. Recipe Zwetschgendatschi
Baked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of Zwetschgendatschi from Bavaria.
|400||g||Flour (Typ 405 oder 505)|
|30||g||fresh yeast (or 1 sachet dry yeast)|
|60||g||Sugar (I take brown cane sugar)|
|1||piece||egg (medium size)|
|1000||g||plums (I have used organic plums!)|
|150||g||Flour (I use gluten-free flour)|
|70||g||Sugar (I use brown sugar)|
|75||g||butter (Ich verwende weiche Butter)|
Dekoration und Beigaben
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.
Add the eggs, sugar and salt and mix.
Knead the dough ingredients with a mixer and dough hook.
Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
Let the dough rise for a good 15-45 minutes covered with a cloth in a warm place until the dough has visibly increased.
Yeast dough risen
Further process the risen yeast dough in the bakery
Preparing the flooring
Wash the plums and rub dry.
Cut the plums in half and remove the core.
Cut the plum halves into thin slices. Preheat the oven with 175-200° C.
Sift the flour into a bowl, add sugar and vanilla sugar and the cold or warm butter.
Stir with your hands or with the kneading hooks and make crumbles of the desired consistency, fine or coarse.
Put the crumbles in the refrigerator.
Cover and bake cake
Roll out the yeast dough with some flour.
5-6 mm dough thickness has proved to be a good choice.
You can lay out a whole, buttered baking tray with the dough or prepare rectangular cakes.
Put the prepared plum wedges on the narrowly laid out dough.
You can now let the raw yeast dough cake rise again, this would create even more dough volume.
Put on crumble
Then spread the crumbles on the fruit and bake in the oven at 175°C top and bottom heat for 35-40 minutes.
Test with the needle sample if the cake is ready.
My grandmother baked the cake again only at the bottom heat, inserted in the lowest shelf, to get the caramel base.
Remove the cake from the oven and let it cool lukewarm, then serve with freshly whipped cream.
I additionally garnish the cake with some rum marmalade in the open areas where there is no crumble. This is an optional tip: Mix 1 tbsp. apricot jam with 1 tsp. rum and apply carefully with a brush. This brings great taste and shine to the cake!
2. Calories and Nutritional Values
3. The Bavarian Story of the Datschi
The plum cake with yeast dough was a favorite of my grandmother. When the plums were ripe in the garden, we children were always warned by grandma. Whole swarms of wasps would gather around the tree and we had to be very careful not to get stung.
My grandfather always preferred to take the fruits from the tree earlier, he also had a real sense for when the blue fruits were just ripe.
The fruits were then always first roughly washed in the rainwater barrel. Afterwards in the kitchen again. After the dry rubbing the plums were ready to eat.
Grandpa has always prepared the yeast dough in the morning. The dough could then rise at the kitchen window, in a warm place all morning and develop its delicious taste.
Yeast dough for Zwetschgendatschi: Let the dough rise for 3 hours, that is the whole secret for the original cake.Baking recommendation by chef Thomas Sixt
Below you will find some more pictures for your backinspiration…
4. Prepare Crumbles for Zwetschgendatschi
The crumbles belong to this cake like the wheat beer belongs to Bavaria. My grandmother always prepared the crumbles from cold butter.
The coating will then become coarser and firmer. The preparation was always grated on the pasta board and then chilled again before serving.
Cold butter makes coarse crumbles, soft butter makes fine crumblesBaking tip from cook Thomas Sixt
5. More Ideas for Baking
Comments, Cooking Questions and Answers
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