Zwetschgendatschi: A Step-by-Step Guide to Perfect German Plum Sheet Cake
Zwetschgendatschi, also known as German plum sheet cake, is a late-summer and early-autumn treat that embodies the essence of seasonal baking. This delightful cake, originating from Bavaria, is characterized by its simple yet satisfying combination of a slightly sweet, yeasted dough base, generously studded with juicy, tart plums. The cake’s beauty lies in its rustic charm and the harmonious balance between the soft, yielding dough and the intensely flavored fruit. This guide provides a detailed, step-by-step recipe to help you create your own perfect Zwetschgendatschi at home, ensuring a delightful and authentic baking experience.
What is Zwetschgendatschi?
Zwetschgendatschi (pronounced [ˈtsvɛtʃɡənˌdatʃɪ]) is a traditional German plum cake, specifically a sheet cake. The name comes from “Zwetschge,” a variety of plum similar to a damson plum, and “Datschi,” which roughly translates to “something pressed” or “something dotted.” This refers to the way the plums are pressed into the dough.
The cake is typically made with a yeast dough, providing a slightly tangy and chewy base that contrasts beautifully with the sweet-tart plums. While variations exist, the core components remain the same: a good quality dough, ripe plums, and a simple topping that enhances the fruit’s natural flavors.
Why This Recipe Works
This recipe focuses on achieving the perfect balance of flavors and textures. Here’s why it stands out:
* **Perfect Yeast Dough:** The dough recipe ensures a light, airy, and slightly tangy base that complements the sweetness of the plums. It uses a combination of active dry yeast and a warm milk mixture to activate the yeast effectively, resulting in a dough that rises beautifully.
* **Optimal Plum Selection:** The recipe emphasizes using ripe but firm Zwetschge plums. These plums hold their shape during baking and provide the best flavor profile.
* **Simple Topping:** A streusel topping is optional, but this recipe uses a simple dusting of sugar and cinnamon, allowing the plum flavor to shine through. Some recipes use a more elaborate streusel, but keeping it simple keeps the focus on the fruit.
* **Detailed Instructions:** The step-by-step instructions provide clear guidance, making the recipe accessible even for novice bakers.
Ingredients You’ll Need
Here’s a breakdown of the ingredients needed for your Zwetschgendatschi. Make sure you have everything measured and prepared before you begin.
**For the Dough:**
* **300g (2 1/2 cups) All-Purpose Flour:** Provides the structure for the cake. Use good quality all-purpose flour for best results.
* **75g (1/3 cup) Sugar:** Adds sweetness to the dough and helps activate the yeast.
* **7g (1 packet or 2 1/4 teaspoons) Active Dry Yeast:** The leavening agent that makes the dough rise. Ensure your yeast is fresh for optimal results.
* **125ml (1/2 cup) Warm Milk:** Activates the yeast and adds moisture to the dough. The milk should be lukewarm (around 110°F or 43°C).
* **50g (1/4 cup) Unsalted Butter, Melted:** Adds richness and flavor to the dough.
* **1 Large Egg:** Adds moisture, richness, and structure to the dough.
* **1/2 teaspoon Salt:** Enhances the flavors of the other ingredients.
* **Lemon Zest (from 1/2 lemon):** Adds a subtle citrus aroma and flavor to the dough.
**For the Plum Topping:**
* **1 kg (2.2 lbs) Zwetschge Plums:** The star of the show! Choose ripe but firm plums for the best texture and flavor. If you can’t find Zwetschge plums, Damson plums are a good substitute.
* **2 tablespoons Sugar:** For sprinkling over the plums to enhance their sweetness and create a caramelized effect.
* **1 teaspoon Ground Cinnamon:** Adds warmth and spice to the plums.
**Equipment:**
* **Large Mixing Bowl:** For mixing the dough.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Kitchen Scale:** For precise flour measurement (recommended).
* **Baking Sheet (approximately 9×13 inches):** For baking the cake.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Small Bowl:** For preparing the yeast mixture.
* **Clean Kitchen Towel:** For covering the dough while it rises.
Step-by-Step Instructions
Follow these detailed instructions to create your delicious Zwetschgendatschi.
**Step 1: Prepare the Yeast Mixture**
1. In a small bowl, combine the warm milk (125ml) with the sugar (1 tablespoon taken from the 75g). Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast (7g) over the milk mixture. Gently stir and let it sit for 5-10 minutes until the yeast becomes foamy. This indicates that the yeast is active and ready to use.
**Step 2: Make the Dough**
1. In a large mixing bowl, combine the flour (300g), remaining sugar (from the 75g), salt (1/2 teaspoon), and lemon zest (from 1/2 lemon). Whisk together to ensure the ingredients are well combined.
2. Create a well in the center of the dry ingredients. Pour in the yeast mixture, melted butter (50g), and egg (1 large).
3. Using a wooden spoon or a stand mixer with a dough hook attachment, mix the ingredients until a shaggy dough forms. Then, knead the dough for 5-7 minutes, either by hand on a lightly floured surface or in the stand mixer, until it becomes smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time, until it comes together. If the dough is too dry, add a teaspoon of milk at a time.
**Step 3: First Rise**
1. Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with the oil.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until the dough has doubled in size. The rising time may vary depending on the temperature of your kitchen. A warm environment helps the yeast to work faster.
**Step 4: Prepare the Plums**
1. While the dough is rising, prepare the plums. Wash and dry them thoroughly.
2. Using a small knife, cut each plum in half lengthwise and remove the pit. Then, cut each half into quarters or wedges. The size of the plum pieces will depend on your preference, but smaller pieces will bake more evenly.
**Step 5: Assemble the Cake**
1. Preheat your oven to 175°C (350°F). Line a 9×13 inch baking sheet with parchment paper. This prevents the cake from sticking and makes it easier to remove after baking.
2. Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface.
3. Roll the dough out to fit the prepared baking sheet. Carefully transfer the dough to the baking sheet and press it into the corners. If the dough shrinks back, let it rest for a few minutes before trying again.
4. Arrange the plum wedges tightly and evenly over the dough, pressing them slightly into the surface. Ensure that the entire surface of the dough is covered with plums for the best flavor in every bite.
**Step 6: Add the Topping**
1. In a small bowl, combine the sugar (2 tablespoons) and ground cinnamon (1 teaspoon). Mix well.
2. Sprinkle the sugar-cinnamon mixture evenly over the plums. This will add a touch of sweetness and spice to the plums as they bake.
**Step 7: Second Rise (Optional but Recommended)**
1. For a slightly lighter and airier cake, allow the assembled cake to rise for an additional 15-20 minutes before baking. This second rise will give the dough a bit more volume and improve its texture. Cover the cake loosely with a kitchen towel during this time.
**Step 8: Bake the Cake**
1. Bake the Zwetschgendatschi in the preheated oven for 35-45 minutes, or until the crust is golden brown and the plums are tender. The baking time may vary depending on your oven, so keep an eye on the cake and adjust as needed.
2. To check for doneness, insert a toothpick into the center of the dough. If it comes out clean, the cake is done. The plums should be soft and slightly caramelized.
**Step 9: Cool and Serve**
1. Once the cake is baked, remove it from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the cake to set slightly and makes it easier to cut.
2. Serve the Zwetschgendatschi warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream, vanilla ice cream, or a sprinkle of powdered sugar.
Tips for Success
* **Use Fresh Yeast:** Ensure your yeast is fresh and active for the best rise. If you’re unsure, test it by mixing it with warm water and sugar. It should foam up within a few minutes.
* **Don’t Overwork the Dough:** Over-kneading the dough can result in a tough cake. Knead until it’s smooth and elastic, but avoid excessive kneading.
* **Ripe but Firm Plums:** Choose plums that are ripe but still firm to hold their shape during baking. Overripe plums will become mushy.
* **Even Plum Distribution:** Arrange the plums evenly over the dough to ensure every bite is flavorful.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep an eye on the cake and adjust as needed.
* **Let it Cool:** Allow the cake to cool slightly before slicing to prevent it from falling apart.
Variations and Additions
While the classic Zwetschgendatschi is delicious on its own, here are a few variations and additions to customize your cake:
* **Streusel Topping:** Add a streusel topping made from flour, butter, sugar, and cinnamon for extra flavor and texture. Combine equal parts flour, sugar, and cold butter, then crumble it over the plums before baking.
* **Almond Flour:** Substitute some of the all-purpose flour with almond flour for a nutty flavor.
* **Spices:** Experiment with other spices like nutmeg, cardamom, or cloves to add depth to the flavor profile.
* **Lemon or Orange Zest:** Add more lemon or orange zest to the dough for a brighter citrus flavor.
* **Rum or Kirsch:** Soak the plums in rum or Kirsch (cherry liqueur) before arranging them on the dough for an extra layer of flavor.
* **Vanilla Extract:** Add a teaspoon of vanilla extract to the dough for a hint of vanilla flavor.
Serving Suggestions
Zwetschgendatschi is a versatile cake that can be enjoyed in many ways:
* **As a Dessert:** Serve it as a simple and satisfying dessert after a meal.
* **With Coffee or Tea:** Enjoy a slice with your morning or afternoon coffee or tea.
* **With Whipped Cream or Ice Cream:** Top it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra-indulgent treat.
* **For Brunch:** Include it as part of a brunch spread alongside other pastries and savory dishes.
How to Store Zwetschgendatschi
* **Room Temperature:** Store leftover Zwetschgendatschi at room temperature in an airtight container for up to 2 days. The cake may become slightly drier over time, but it will still be delicious.
* **Refrigerator:** For longer storage, keep the cake in the refrigerator for up to 4 days. Bring it to room temperature before serving.
* **Freezer:** You can also freeze Zwetschgendatschi for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions (FAQs)
**Q: Can I use other types of plums?**
A: While Zwetschge plums are traditional, you can use Damson plums or other firm, tart plums as a substitute. Adjust the sugar content as needed based on the sweetness of the plums.
**Q: Can I make the dough ahead of time?**
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.
**Q: What if my dough doesn’t rise?**
A: Ensure your yeast is fresh and active. Also, make sure the milk is warm, not hot, as hot milk can kill the yeast. The environment should also be warm to promote rising.
**Q: Can I use a different type of flour?**
A: All-purpose flour works best for this recipe, but you can substitute some of it with whole wheat flour or spelt flour for a slightly different flavor and texture.
**Q: How do I prevent the crust from getting soggy?**
A: Make sure the plums are not overly juicy. You can also sprinkle a thin layer of breadcrumbs or ground almonds on the dough before adding the plums to absorb excess moisture.
**Q: Can I make this cake gluten-free?**
A: Yes, you can use a gluten-free all-purpose flour blend. Be sure to check the package instructions, as some gluten-free flour blends may require additional binders like xanthan gum.
Conclusion
Zwetschgendatschi is more than just a cake; it’s a celebration of seasonal flavors and a taste of German tradition. With this detailed recipe and step-by-step guide, you can easily create your own perfect Zwetschgendatschi at home, bringing the warmth and comfort of this classic cake to your table. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress and delight. Enjoy the process of creating this delightful cake, and savor every bite of its sweet-tart goodness. Happy baking!