How to Make a Delicious German Plum Cake | Zwetschgenkuchen
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- Опубліковано 20 сер 2024
- This cake is an awesome summer treat. I only found out about its existence very recently when someone in the comments section of my brioche cake video told me about it. They said that the brioche cake kind of resembles it. And I do agree, they look similar and the principles of making them are alike too.
But while on the surface both cakes can seem like each other, they are very different in some great ways. For one this recipe is far simpler and quicker than the brioche. Secondly it is much fruitier and juicier because the dough to fruit ratio here is far higher. And subsequently it will stay juicy for longer than the brioche ever could.
It kind of looks like I’m saying that this is better, but I don’t really like to do that very often. There is no such thing as better or worse when it comes to good recipes. They’re both great in their own right and both are worth a try.
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That's like polish "drożdżówka" :)
I like cakes like this a bit taller and with bigger chunks of crumble. My favourite fruit for those cakes are strawberrier mixed with rhubarb.
And very big chunks of crumble... that was always my childhood request to my auntie when I knew that she was going to bake drożdóżwka 🥰
The most important thing about Zwetschgenkuchen is the huge pile of whipped cream that it needs to be served with 🥧
“Ah, ah! Attendez la crème.”
Baking with summer fruits - yay! I have a huge nectarine tree in the back - in fact, one large branch was so laden with fruit that it actually snapped. However, the fruit from that branch are still ripening and would be perfect for this recipe - perhaps later this week. I also have some fresh dark cherries on hand, I can pit them to use in this recipe - perhaps I'll try nectarines 🍑 for one pan and dark cherries 🍒 for the other.
170K subscribers - getting closer to 200K every week! Everyone, please share Charlie's YT channel with your family and friends - let's get him to 200K by the end of the year! 👍👍👍
Your videos are really beautifully done. The animations alone are worth watching and of course your bakes are impressive too!
Was literally just looking for a good plum cake recipe. Your timing is impeccable!
The "Streusel" can be improved by adding ground hazelnut, ideally lightly roasted.
Ohhhhhh this is dreamy!
Looks amazing as usual. I make a similar bake but without yeast. In low German (not really a written language) my Mom called it a 'Pluma Plautz' , and it too could be made with a variety of different fruits.
Thanks for your dedication to helping others bake better and your intrigue in making things from all different places and cultures. ❤️
I make a German version using baking powder instead of yeast. You can switch out the plums for peeled and sliced apples. I also switch out the cinnamon for cardamom.
Welcome back, Charlie. I hope you enjoyed your time with your family.
These look divine! They’d prob pair lovely with coffee
Been waiting so long for thisss
"eleven months later..."
I made a double batch of dough in advance and cold bulk fermented. Last night I prepped the fruits, prepared the baking pans (brushed with oil, inserted/shaped parchment paper liner, brush the liner with butter, divided the dough into four pieces, pressed into the pans, covered the pans and put in the fridge overnight. This morning I added the fruit (fresh cherries and fresh sugar plums), allowed to proof in a slightly warm spot for an hour. Sprinkled the streusel (I made a 3x batch) and placed all four pans in oven to bake. The kitchen sure did smell heavenly while they were baking and I did switch them around in the oven after 20 mins.
While they were cooling in the pan, I continued to get ready for work. Then I removed from the pan, removed the parchment liner (gently slide them off the parchment liner onto a cooling rack). Placed the racks in deep baking pans, slightly covered them to continue cooling during the drive to the office - and yes, the car smelled like a bakery during the drive.
The beautiful crumb of the cake base, the rich deep colors of the fruit and the always tasty streusel. 👍Serving them with chilled Chantilly Cream and a dark roast cold brew coffee. This recipe is one of my favs as I can use any stone fruit!
Again, many thanks to Charlie for sharing the wonderful recipe. 😍 Photos have been posted.
🥰
I absolutely loves plums, but it would be great with any berry as well. Thanks for another great recipe.
I actually started my training as a baker (in germany) also thanks to your videos! Rn our small bakery makes around 20 Zwetschkenkuchen a week!
That is awesome! 🤩
I am so making this with apricots or plum cherries asap. Right now I have a sour cherry tart in the oven, but this is definitely next 😁🤩
Baked a double batch of these this morning - two with cherries (yay! I now have a cherry pitter), one with plums and one with nectarines. Everyone at the office are really enjoying this bake!
Lieliski! Apmēram šāda pat man ir mājas recepte ķiršu kūkam.
I’m Austrian and we are making the same cake….I love Zwetschgenkuchen with loads of whipped cream
Another great recipe! As luck would have it, I have a couple of plum trees in my backyard, making it all the more tempting for me to give this cake a try. I admire your ability to simplify the steps without compromising on the flavor, resulting in a truly delightful plum cake.
WOW is this perfect timing!! I have a recipe for a "Rhubarb Streusel Cake with Sweet Yeast Dough" which is similar to this, and I was planning to make it this week (plum season here), but I am a huge fan of your "no-knead" style (not to mention weights in grams) so this will be my new go-to. Looks really delicious. Thanks again for posting such lovely pics for us while you were on vacation.
I just picked my first crop from my nadia plum tree, a plum-cherry hybrid. Definitely going to try this!
My german landlords made this every few weeks when plums were in season
I miss those!!! Hard to find the correct plums, or they are outrageously expensive here.....
My childhood right there. Wow! We used to make this outside under the verandah when it was 40 degrees Celsius outside to use the summer fruit. My suggestion is to use fresh apricots as a sub for plums. Another Dad sub is some almond meal sub for some flour in the streusel. Ah ! Also it freezes really well.
Ich liebe es ❤
I'm just here to hear if you can pronounce Zwetchgenkuchen - my boy did not disappoint!
I'm joking of course, your videos are just always amazing!
Cheers! I used to speak German fluently when I was little. But I've long lost that ability. I still understand it though 😄
Good pronouncing! In Bavaria we call in “Zwetschgendatschi”. “Datschi” comes from the Bavarian word for “pressing” so you pressing the plums into the dough was actually the traditional Way to do so 👍
I made your recipe today and it was awesome! Your recipe is even a tiny bit faster than the one I always followed and the amount of sugar is spot on for me.
That looks great. I've never done a yeast-risen cake like that, except for cinnamon buns once. Plums are real good right now. I'm on it.
Uh oh. My batter didn't rise. I used a new packet of instant yeast, exp in 2024. I wonder if I had dead yeast or if something else went wrong.
Perhaps your kitchen was cooler? Or the fruit was cold? Or did you use active dry yeast and not instant? All of those issues can be solved by letting the dough rise for longer.
@@ChainBaker Nah. 80°F, instant yeast and failure on the first rise (before the fruit). I'll buy new yeast and try again. I'm just afraid I did something wrong with the other ingredients, but I don't know what. I do worry about salt with the yeast, but I just did it like you did.
Salt has no effect on yeast in the short term. I'm sure it will work next time ✌️
I love this channel so much. Salud!
🤩
Great recipe and pronounciation, this cake freezes well, too. Still super good, after a few weeks in the freezer. Our Zwetschgenkuchen has a lot chunkier Streusel, which a nice and crunchy. Yours look really good too, though. ✌️
das ist erstaunlich :)
😁
This is definitely one of the most different recipes I've ever seen and it looks delicious.
I hope to make it someday, but I'll probably change the prunes for some other fruit, since they're kind of expensive around here 😅
I've lost my diet between the brioche and this Zwetschgen-something... in case anybody sees it, please leave me a message!
It looks very yummy. I’ve bake a lot of strudels but no with yeasted dough and they are delicious also and easy to turn them low carb ( of course no with plums, instead berries or nuts). I’ll do my effort to get more subscribers. 🤞
one comment cause i am german and remember the plumcake (pflaumenkuchen - north germany it's pflaumen, middle/south zwetchken) of my grandmother well... for me personally (cause you know all recipes differ a bit) the crumbles have to be bigger (more butter) and i don't think she ever put cinimon into them, just butter/sugar/flour... i had a whole recipe book from her baking but could not read a darn word, all written in old german writing... wish i could have it back now, but then who would have ever thought that there's gonna be internet.... thanks, i have a tree hung with plums
Nice tan there my dude. 😁
Got to use the sun while it's there 😁
Your pronunciation is tops, just like your baking - only your plums are not the right kind, but still works!
My grandma would sub rhubarb when she was low on plums. 50/50! Was just as good and better for you too!
Well done and very interesting, as ever! As we're not interested in gluten development, what about using whole flour for the crumble and say a 30% in the main dough?
Yeah that would work for sure!
This seems so good! We're in winter here, so, sadly, no plums to be found. I thinj that I'll try it with canned peach. Not sure if it's going to be that good, though. Thank you for the video!
I've made it with tinned peaches. It works great 😁
@@ChainBaker thank you! Next weekend I'll bake it like that, then 🙂
Those plums were no Zweschtgen, sorry. :) Zwetschgen taste much better! If you try the cake again using Zwetschgen next time, it would taste really different. But thank you anyway, great video! Love your videos.
Yup, Pflaumen are not Zwteschgen, but if you don't have the right kind this is better than nothing😊
👍
Another great sweet recipe. But still not one I'm waiting for :( So still spamming for Chimney Cake recipe :)
Coming soon...hopefully 😅
Finally baked this recipe today, substituting fresh "from the tree" nectarines in one pan and fresh cherries for the second.
Okay, I just sampled one slice of each and OMG - the base is not too sweet to allow the fruit favor and crumble topping to shine through. this is the perfect summer fruit dessert -the base is firm enough to slice into bars vs requiring a spoon with a cobbler. Or serve warm with vanilla ice cream or whipped cream.
Thanks to Charlie for sharing this summery, fruity, sweet treat recipe!! Will try with plums the next time!! #222 Photos have been posted.
Try baking SANGAK bread originally from Iran. It's awesome but might be difficult
I need to collect a load of pebbles to make it properly 😄
@@ChainBaker Indeed, If made properly. It is the best bread but I don't know how they treat the dough for that iconic taste
Thank you for sharing the recipe! Out of curiosity, what would happen if the dough were folded and kneaded? Would it become more chewy, or would it also rise more?
It would become slightly tougher and chewier. Better not to knead it 😁
💯🤤
5:28 Did you mean to say fan on?
Damn! 😂 Yes, I did!
Charlie, is there a reason you didn't line the Lloyd pans with parchment paper prior to baking?
The pan does a great job at toasting the bottom. And since this is bread-like it does not stick either :)
@@ChainBaker Thanks - will do the same when I make this recipe! 🤩
If I added a thin layer of cheesecake batter overtop, would I just have to increase the cooktime?
Depends on how much batter you add. I'd suggest spreading it over the fruit instead of the dough. Give it an extra 5 minutes and see how it goes.
@@ChainBaker Yeah, I was thinking it would absolutely have to go on top, or the bread would be strange and soggy, and the bread wouldn't get to absorb any of the fruit juices that way.
I hope I can get around to trying this soon and I hope the black cherries are still fresh at the store.
Charlie, can I decrease the yeast (to 1%), cold bulk-ferment the dough overnight - then early the next morning, shape dough in the pan, layer with fruit and then final proof/topping/bake? Would like to bring freshly baked plum cake to the office.
Definitely! I'd even leave more yeast in just in case. Perhaps 4g instead of 5g.
@@ChainBaker thank you for the recommendation - will try a test this weekend 👍🤩🤩
@@ChainBakerI did make this again using the reduced years and cold bulk-fermentation process - worked out perfectly. I did allow for 1.5 hrs for final proof as the dough was cold when shaped into the pan. Just as delicious as ever - many thanks for the guidance. 🎉🎉
Hello chainbaker, i was wondering if i can sub the plum with other fruit? Plum is kinda pricy where i am, so im thinking if i can use granny smith apple instead, what do you think? As always thx for the recipe!
Any fruit can work here 😉
You may want to cook the apple slightly though.
@@ChainBaker Beautiful!
Charlie, where are you from?
Latvia 🇱🇻
@@ChainBaker I thought it sounded a little German which was why I thought you "undoubtedly" knew about the "jist" thing. Then I watched the Zwetschgenkuchen video & I thought I'd be able to tell. But I couldn't! lol. I love your accent.
Cuca!
What is that?
@@ChainBaker how we call it in south brazil
@cleberantonio8194 ohh, I see 😁 I like it!
@@ChainBaker actually the germans say Streuselkuchen, or only Kuchen per say the variations of it
The dessert of my childhood, I am so glad you made this video, thanks brother. Could I make this with plum jam instead of fresh plums?
I think so. Just don't use too much or else it may be too liquid.
@@ChainBaker Thanks a lot, man. God bless.