Bavarian Zwetschgendatschi
Bavarian Zwetschgendatschi, also known as plum cake, is a traditional German pastry that hails from the region of Bavaria. Known for its rich history, this delightful dessert is typically made during late summer when plums, or zwetschgen, are in season. The dish has been a staple in German bakeries and households for generations, celebrated for its balance of sweet and tangy flavors.
History of Zwetschgendatschi
The word "datschi" derives from the Bavarian word "datschen," meaning "to press or push," which reflects the method of pressing plums into the dough. Traditionally, Zwetschgendatschi is a rectangular yeast dough adorned with sliced plums in a decorative pattern. The origins of this cake date back to the 17th century in Bavaria, where it was initially served during harvest festivals to celebrate the bounty of the plum harvest. Over centuries, variations have sprung up, featuring different toppings such as streusel or cinnamon sugar.
Ingredients
- Flour - 500g
- Sugar - 75g
- Salt - 1 pinch
- Butter - 80g, melted
- Fresh yeast - 20g
- Milk - 200ml, lukewarm
- Egg - 1
- 1 kg of ripe Zwetschgen (plums)
- Cinnamon - 1 tsp (optional)
- Streusel for topping (optional)
Preparation
Step 1: Prepare the Dough
Begin by dissolving the fresh yeast in the lukewarm milk. In a large bowl, combine the flour and sugar with a pinch of salt. Add the milk mixture, the melted butter, and the egg. Knead the ingredients together until smooth in texture. Cover this dough with a cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 2: Prepare the Plums
While the dough is rising, wash and pit the zwetschgen. Cut each plum lengthwise into quarters or halves, depending on your preference. If desired, toss the plums with a teaspoon of cinnamon for added flavor.
Building the Zwetschgendatschi
Step 3: Assemble the Cake
Preheat your oven to 180°C (350°F). Roll out the risen dough on a floured surface to fit a rectangular baking tray, about 1cm thick. Evenly spread the prepared plums over the dough, ensure they are pressed slightly into the surface. If you wish, sprinkle some streusel over the top for a crumbly texture.
Step 4: Baking
Place the tray in the preheated oven and bake for approximately 30-40 minutes, or until the edges of the dough are golden brown and the plums appear bubbling and soft. Use a cooking timer to ensure you don't miss the perfect moment!
How to Enjoy Zwetschgendatschi
Bavarian Zwetschgendatschi is best enjoyed warm, although it can also be served cold. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for a coffee or tea time treat, this traditional dessert makes an inviting centerpiece for social gatherings. Moreover, some people enjoy it with a dusting of powdered sugar or drizzle of honey for an extra touch of sweetness.
With each bite of Zwetschgendatschi, you aren't just savoring a delightful pastry; you're also partaking in a rich slice of Bavarian culture and history.