Zwetschgenkuchen Recipe
I don’t really like yeast fruit pies, but, as always, there is an exception – and this pie is an exception! And the dough, and the filling, and the sprinkling are all one, everything complements each other. At first I cooked with plums, but I tried to add an apple, and I liked this option more.
Servings
7
Cook Time
35minutes
Servings
7
Cook Time
35minutes
Ingredients
Instructions
  1. In a cup, dissolve sugar in milk, add yeast and flour with salt. Knead the dough, adding butter last (mix everything well with a mixer). The dough turns out to be very obedient, soft, lively. Cover and put in a warm place for an hour.
  2. The form should be lined with parchment – I prefer that the cake turns out and does not leak, and does not burn. Spread the dough evenly on the bottom of the mold. Break the plums into halves and remove the bones. Put the halves of plums on the dough, sprinkle with apples and remove to a warm place for 15-20 minutes.
  3. To cover, mix all the ingredients. What to do with flour or flakes – choose according to your taste.
  4. Sprinkle with plums and apples.
  5. Preheat the oven to 200 degrees. Depending on the diameter of the mold, bake for 25-35 minutes. Let the cake cool down.
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