Recipe Details

Summary

Name: Zwetschgen Datchi (bavarian Plum Cake)

Category: Oktoberfest

CRUST:

1 piece fresh yeast

6 1/4 tablespoons sugar

1 cup hot milk

Pinch salt

1/2 tablespoon canola oil

3 ounces butter

1/2 tablespoon vanilla sugar

3 1/2 cups cake flour and flour to work the dough

1 egg

Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into

the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half

of the cake flour in a bowl of a kitchen aid mixture or food processor, mix

at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the

remaining cake flour and mix well at low speed until all ingredients are

incorporated. Let rise at a warm place until dough doubles. With a rolling

pin, roll out the dough to fit a 12 by 17−inch cake pan, which is lightly

buttered and dusted with flour.

TOPPING:

3 to 4 tablespoons hazelnut flour

1 1/2 pounds of ripe plums

2 tablespoons sugar

1 tablespoon ground cinnamon

2 tablespoons bread crumbs

3/4 cup almond slivers or almond sticks

2 to 3 tablespoons butter

Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the

plums open but not in half, remove the pit and cut a small insert into the

top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread

crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the

second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a

regular oven or for 45 minutes at 300 degrees in a convection oven. Let

cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme

fraiche.