Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, german plum cake - zwetschgendatschi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

German Plum Cake - Zwetschgendatschi is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. German Plum Cake - Zwetschgendatschi is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have german plum cake - zwetschgendatschi using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make German Plum Cake - Zwetschgendatschi:

1. Make ready 250 g flour
2. Take 140 g butte, cold
3. Get 50 g sugar
4. Get 1 pinch baking powder
5. Take 1 dash salt
6. Make ready 1 egg (size m)
7. Make ready 1 tbsp rum
8. Prepare 1 sachet vanilla sugar
9. Make ready 1 kg (2 lb) prunes (Zwetschgen)
10. Take 3 tbsp sugar
11. Get 1/2 tsp cinnamon

Instructions to make German Plum Cake - Zwetschgendatschi:

1. Preheat the oven to 200 °C (390° F). Line a baking tray or a springform tin with baking parchment. Mix dry ingredients (except tbsp sugar and tsp cinnamon at the end of the ingredients).
2. Add the cold butter and start kneading with your fingers. Add the egg and the rum and knead until you have a dough.
3. Spread the dough on the tray or tin and pinch several times with a fork so it does not rise while baking. Put the tin in the fridge until the prunes are prepared.
4. Wash the prunes. Cut in the middle, open and remove pit without cutting the prune into half. Cut in fan-shape (kind of accordion) as seen in the photo. Lay tightly on the pie crust.
5. Bake for 30 min until crust turns light brown. In the mean time mix 3 tbsp sugar with 1/2 tsp cinnamon. As soon as the cake is removed from the oven scatter cinnamon sugar mix on the cake and cover with aluminium foil (for 20 min). A lovely juice will emerge that makes the cake moist. Enjoy with whipped cream!

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