"If I were emperor of Constantinople, I would eat plum cake with whipped cream every day," said the Kasperl from "Der Räuber Hotzenplotz" by Ottfried Preußler.
Well, I can understand the desire and also find that there is hardly a better combination of fruit and whipped cream.
The "Zwetschkendatschi" is available in Bavaria either with a thin shortcrust base or with a yeast dough base and then still with or without streusel. Of course, you can still refine here and in the following recipe I put the plums on an almond shortcrust base and garnish the cake with almond crumble.
Cream may not be missing here.
Please use only ripe plums. Otherwise they remain too hard and are also still little aromatic.
Ingredients (20 cm Ø tart tin):
- 150 gr flour
- 100 gr ground almonds
- 50 gr chopped almonds
- 150 gr cold butter
- 1 egg
- 130 gr sugar
- pinch of salt
- 700 gr ripe plums
- whipped cream to taste
Preparation:
First prepare the almond shortcrust pastry for the base. Knead 100 g flour + 100 g ground almonds with 100 g butter, 70 g sugar, the egg and a pinch of salt into a smooth dough. Wrap the dough in foil and place in the fridge for 1 hour.
In the meantime, prepare the plums: wash them thoroughly and then halve and pit them. The riper the fruit, the easier it is to remove the stone.
Now preheat the oven (convection) to 170°C.
Roll out the cold short pastry and fit it into the greased tart tin.
Spread the plum halves, cut side up, in a circle on the base. Please place the plums tightly, they lose liquid during baking and shrink a little. This creates unsightly gaps.
Then make the crumble. Mix the remaining 50 gr flour with the 50 gr chopped almonds, 50 gr sugar and 50 gr butter to make crumbles.
Spread the crumble evenly over the plums.
Bake the cake for about 40 minutes until golden brown. You can also serve it lukewarm ... And don't forget the whipped cream.
Happy baking and enjoy!
xx Dipika
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