Traditional German Plum Cake (Zwetschgenkuchen)

Step 1

Warm up the milk until it is lukewarm. Then add the yeast and sugar and mix well. Leave to rest for 10 minutes. You should see bubbles forming on the surface, which means the yeast is activated. If the yeast does not bubble, then the milk might be too hot, throw away and you start again.

Step 2

Add the yeast milk to the flour, egg yolks, salt, lemon peel and butter. Using a stand or hand mixer with a dough hook, knead the dough for about 5 minutes. Cover the bowl with a towel and leave to rise at a warm place for approx. 30 min see tips below for working with yeast)

Step 3

In the meantime, place the butter in a saucepan and carefully melt it. Once it is melted remove from the heat and combine with the flour, sugar and cinnamon. Mix until you achieve a fine crumble.

Step 4

Wash the plums and drain them. Slice them at both ends crosswise. On one of the ends, slice the prune open and remove the stone.

Step 5

Preheat your oven to 200°C/392°F top to bottom heat.

Step 6

Once the yeast dough has risen, briefly knead it on a floured surface. Then roll it out, using a rolling pin to the approximate size of your baking tray. Either line the baking tray with baking parchment or grease it with butter. Lay the rolled dough into the baking pan.

Step 7

Arrange the plums like roof tiles (see picture) on the dough and sprinkle the crumble on top.

Step 8

Bake for approximately 30-35 minutes.

Step 9

Serve with a dollop of whipped cream.