Can you say: “ZWETSCHGENDATSCHI“?

No?
OK say it in French then.
Still no?

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.
Brilliant.
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.
Ha.

500 g flour
1/4 l milk
1 packet of yeast ( I used fresh and yes. It tastes better. Much better)
60 g sugar
1 pinch of salt
2 eggs
50 g butter (don ‘t cheat on butter. Ever.)
4 spoonful breadcrumbs
2 Kilo ripe plums
6 Tablespoons sugar
1/2 Teaspoon Cinnamon

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.

Cover again with the kitchen towel let rest for another hour.
Turn on the oven to 180 degrees.

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!

7 Comments

  1. Christina says:

    LOL! Ich würde zu gerne sehen und vor allem hören, wie jetzt alle Deine englischsprachigen Leser vor dem Bildschirm sitzen und dieses Wort üben! Wenn sie es können, haben sie sich auf jeden Fall diese köstliche Belohnung in Kuchenform verdient. :-)

  2. jj says:

    Erst Emperor’s Nonsense und etzat an Datschi – hamma a bissl an Bairischen Touch?

  3. Anonymous says:

    “Gen“ as in “can“ if somebody from Saxonia would say it. Mit Abstand der beste Teil der Beschreibung :-). Ich hab mich gekugelt vor Lachen.

  4. Christina: Eigentlich würde ich das auch gerne sehen und hören! Freiwillig gibts sich aber keiner her…
    jj: jo habt´s Ihr denn an Emperor? Hob I do wos verposst?
    Anonymous:Danke!

  5. jj says:

    An Kaiser hamma scho — und der red an Schmarrn: “Ma sagt ja nix, ma red ja nur” — der Franz mit seinem Kaiserschmarrn halt.

  6. Lovely photos, lovely recipe!

  7. jj:Wie konnt ich nur Euren Emperor vergessen, ich Tropf! 1.0 für Dich!
    Cuisine de Provence: I would love to try the tarte tatin aux oignons!

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