Wednesday, August 7, 2013

Summer Baking 6: Zwetschgendatschi

My latest baking experiment took on a German twist.  I chose a Zwetschgendatschi, a German plum cake, usually made around this time of year when the Damson plums are at their best.  I decided to make it with a yeast dough, rather than a shortbread crust... people are fairly divided on that apparently... and also on what it's called in their dialect. 

Yeast mixture bubbling up

Dough ready for a rise
I really enjoyed the yeast dough, mainly because you cut the plums in quarters, keeping them still attached at the bottoms.  Then you nestle them gently on the soft, pillowy dough.

Ready for the oven
And that's it.  Sprinkle with some sugar and cinnamon when it's hot from the oven and delicious... even more so with some ice cream...




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