Zwetschenkuchen - Plum Cake |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A delicious substitution for the plums would be apricots. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 cups flour, sifted |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
2 teaspoons sugar |
2/3 cup butter |
2 egg yolks |
1/3 cup water |
breadcrumbs |
2 lbs plums (fresh is best but if using canned plums, omit sugar) |
1 cup sugar |
2 egg yolks |
2 tablespoons sugar |
2 tablespoons cream |
Directions:
1. Sift dry ingredients for cake together.
2. Cut in butter and well mixed, make a well in the center; add egg yolks and water and mix well.
3. Turn out on a well-floured board and knead for a few minutes.
4. Place in refrigerator to chill for one hour before using.
5. Wen cold, roll dough into a thin sheet and cover bottom of 13 x 9 inch cake pan.
6. Sprinkle with bread crumbs and dot generously with butter.
7. Mix the egg yolks, sugar and cream together; reserve.
8. Wash plums, cut into halves and remove stones.
9. Arrange fruit in rows on top of the bread crumbs.
10. Sprinkle with 1 cup of sugar; pour cream mixture over the top.
11. Bake in 350F oven for 45 minutes.
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