Zwetschgendatschi is a south-german speciality, most specifically from Augsburg in Bavaria. It’s a sheet cake made from yeast dough that is thinly spread on a baking sheet generously covered with pitted plums.
As my family used to live in Bavaria when I was little we made Zwetschgendatschi on a regular basis. Big sheets of this delicious cake in the oven, smelling of the plums and cinnamon and devoured cold with a big dollop of whipping cream. It is just too good not to be tried.
It is very easy to make and the perfect autumn treat for all plum lovers!
- For the dough, makes about 20 goodsized pieces
- 350 g flour
- 60 g sugar
- 180 ml milk
- 1 egg
- 30 g yeast, fresh or 1 package fast action dried yeast
- 60 g butter, melted
- lemon zest
- for the topping
- 1.5 kg plums
- crushed cornflakes to absorb the released juices
Make a starter for the yeast by placing 3 tbsp of flour, 1 tsp of yeast and half of the warm milk into a bowl and leave it to develop in a warm place.
In the meantime wash and dry the plums and cut them into quarters, taking out the stones.
Place the rest of the ingredients into a mixing bowl, add the starter and mix with the dough hook until the dough makes slight bubbles. Keep it in a warm place until it has doubled in volume.
Preheat the oven to 190 C.
Grease the baking tray well and stretch out the dough over the whole surface. Cover with crushed cornflakes to soak up the juices. Place the plums in tight rows on the dough and add the cinnamon on top.
Bake for 35 – 40 minutes.
Serve cold, perhaps with a dollop of whipping cream.
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