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Zwetschgendatschi (German Plum Sheet Cake)
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
120 minutes
120 minutes
German plum sheet cake made with short crust pastry, Italian plums, and sweet whipped cream.
Ingredients:
- 4.75 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons vanilla sugar
- 2 pinches salt
- 1.3333333730698 cups unsalted butter, room temperature and cut into chunks
- 2 large eggs
- 2.25 pounds Italian prune plums, halved and pitted
- 2 tablespoons white sugar
- 2 tablespoons unsalted butter, room temperature and cut into chunks
- 1 tablespoon sliced almonds
Instructions:
- In a large bowl, blend together flour and baking powder. Stir in 1 cup of sugar, vanilla sugar, and salt. Add 1 1/3 cups of butter and eggs. Work the mixture until a smooth dough forms. Shape the dough into a ball, flatten it, cover, and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 350 degrees F (175 degrees C) and generously butter a baking sheet.
- Fan out the halved plums by cutting them in half again without going all the way through.
- Roll out the pastry dough on a lightly floured surface, then use it to line the bottom and sides of the baking sheet. Combine 2 tablespoons of sugar with cinnamon in a bowl.
- Place the plums neatly on the pastry dough, ensuring that any very small plums overlap slightly. Then, scatter 2 tablespoons of butter over the plums and generously sprinkle with cinnamon sugar and almonds.
- Bake the pastry crust in the preheated oven until lightly browned, for 30 to 40 minutes. Remove, cool the plum cake, then cut into squares. Serve warm or at room temperature.