Zwetschgenkuchen

Zwetschgenkuchen is a traditional German dessert, primarily made from plums (Zwetschgen in German) and a dough base. It is a popular dish in Germany, especially during the plum season, which typically runs from August to October.

Ingredients

The main ingredient of Zwetschgenkuchen is the Zwetschgen, a type of European plum. The plums are pitted and halved before being placed on the dough. The dough is typically a yeast dough, but a shortcrust pastry can also be used. Other ingredients can include sugar, butter, eggs, and sometimes cream or quark (a type of fresh cheese).

Preparation

The preparation of Zwetschgenkuchen begins with the making of the dough. The dough is rolled out and placed in a baking dish. The pitted and halved plums are then arranged on top of the dough. The cake is then baked until the dough is golden and the plums are soft and juicy. Some variations of the recipe also include a streusel topping, made from flour, butter, and sugar.

Variations

There are several regional variations of Zwetschgenkuchen in Germany. In the Swabian region, for example, the cake is often made with a shortcrust pastry and is known as "Zwetschgendatschi". In the Rhineland region, the cake is often made with a yeast dough and is known as "Prummetaat".

Serving

Zwetschgenkuchen is typically served as a dessert, but can also be enjoyed as a snack or with coffee in the afternoon. It is often served with a dollop of whipped cream or a scoop of vanilla ice cream.

See also

• List of German desserts
• Plum
• German cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Zwetschgenkuchen

• 

  Zwetschgendatschi

• 

  Ein Stück Pflaumenkuchen

• 

  Luumupiirakka

• 

  Plum tart before baking

• 

  Plum cake with streusel

• 

  Zwetschgenkuchen