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| Zwetschgenkuchen |
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| Also Known As: Zwetschendatschi, Quetschekuche, Pflaumenkuchen |
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| The Zwetschgenkuchen is a Blechkuchen made with a yeast dough (or sometimes a dough with baking powder as leavening instead of yeast). The dough is rolled out and placed on a baking sheet, then topped with halved Zwetschgen (Italian Prume Plums). It is usually then topped with crumbs made of white granulated sugar, butter, and flour. |
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| Region: Augsburg in Bavaria, as well as throughout Germany |
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| Main Ingredients |
| The dough is traditionally made of flour, butter, milk, eggs, sugar, and yeast. The cake is topped with Zwetschgen (Italian Prume Plums) and often with some additional crumbs (flour, butter, sugar). |
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| Serving Suggestions |
| The Zwetschgenkuchen stays moist for days after baking thanks to the juice from the plums. It also goes very well with whipped cream. Keep this cake refrigerated. |
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| History |
| The Zwetschgenkuchen is believed to have been invented in the city of Augsburg. The cake is considered to be the culinary specialty of the city. |
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| Additional Information |
| See also Blechkuchen. |
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Photo: © Food - Fotolia.com
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