OK say it in French then.
Start with “Zw“
Not like in “ZOO“
Like Zwingli the Swiss guy. In fact like “swiss“ only with a “Zet “in front of it.
Or like: “verzweifelt“ (which I would be if I ever had to teach anybody anything)
“Tsch“ as you say Dj in Djungle.
“Gen“ as in “can“ if somebody from Saxonia would say it.
“Da“ as in “Dark “
“tschi“ as in “J “ when you say juicy “
There you go.
You ‘re fluent at german now.
What a genius.
By the way “juicy “
That ‘s exactly what this german September Plum cake should be.
It ‘s one of those precious yeast cakes you find occasionally in our regional cuisine.
As you ‘re all fluent now I will post this recipe in German.
Make sure all ingredients have room temperature.
Sieve the flour into a bowl.
Warm the milk on the stove at very VERY low heat.
Stir in the yeast.
Add 4 Spoonfuls of flour and stir so you get a thick Batter.
Add a pinch of sugar, covering everything with a kitchen towel let rest ‘n raise for half an hour.
Mix the sugar and the salt with the remaining flour, add the eggs and the butter and adding the batter knead everything into a big fat lump of dough.
Knead it again (it says “knead energetically “ in my book. Isn ‘t that wonderful ?).
Roll out onto a floured surface, and fold carefully (behutsam) onto a baking tray.
Let rest for another ten minutes.
Scatter the breadcrumbs onto the dough (this will prevent it from becoming soggy, just in case you were wondering)
Split and de- stone the plums and spread on the dough, blue side down.
Sprinkle with sugar and cinnamon and bake for 45 minutes.
Serve with a lot of whipped cream to special guests only.
The Dough, apparently lasts one day in the fridge and two to five month in the freezer. If you think about freezing the whole cake: I’ll find you and get you. Where ever you hide!