Two stars of the season: the Prune cake and the October fest

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I like how the Germans celebrate each season, how they tune themselves up and look forward to the happenings of the special events of the season. In Münich from 17th of September to 3d of October “October fest” rules again since in Germany is generally regarded as the world’s largest fair. Each year six million revellers visit only Munich, in order to celebrate Bavarian culture. The fresh pretzels, obatzda (cream cheese, camembert and cream mixed with chopped onion, flavoured with caraway seeds, paprika powder and beer) white sausages, sauerkraut, pickles, and hearty German beers are essential to this fest. And don’t forget the prune cake!

In late summer or early autumn, prune cake is the star of every coffee table in Germany. Whether baked on the sheet or in the springform pan: close to densely covered with delicious stone fruits, so plum cake is a treat. There is only one rule the plum for the cake should be mature and solid. 

Delicious prune pie

Ingredients: 200 g melted bu tter, 250 g sugar, 1 pack of vanillin sugar, 4 eggs, 100 ml cream, 3 cups of flour, half pack of baking powder

1. First mix the butter and egg yolks and sugar, then pour cream over and the whipped egg whites, finally add the flour and baking powder.

2. Wash the fruit before it is cooked first, because the white waxy coating protects against drying the plums. To assign the plums with a sharp kitchen knife and cut open to remove the core. Since relatively little to lose plum juice during cooking, the soil remains crunchy. Chop prunes then flavor with rum and cinnamon mixed sugar. Add vanillin sugar as well  (1 pack vanillin sugar – 2 spoons of sugar and 1 teaspoons of cinnamon) put aside for 10 minutes.

3. Rub butter on baking sheet and toss over bread crumbles. Place the batter on baking sheet add prunes and put into the preheated oven. Bake it over 160 degrees for 40 minutes. When the cake is ready, sprinkle top with cinnamon flavored sugar.

Plum streusel for 20 pieces

200 g sugar, 400 g butter, salt, 600 g flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon 1 egg (medium level), 1.3 kg plums, 4 tablespoons bread crumbs

1. Sugar, butter, 1 pinch of salt, flour, baking powder, cinnamon and egg with the dough hook of the hand mixer to a smooth dough. Roll out 2 / 3 of dough with floured hands on a greased baking sheet (40×30 cm) and squeeze evenly into the corners. Make with the dough rest 1 hour cold.

2. Meanwhile, halve and stone the plums. Prick the dough with a fork and sprinkle with breadcrumbs. The plums cut side facing up on the dough. Crumble the remaining dough over. Then bake dough in a preheated oven at 180 degrees (convection oven 160 degrees) on the second bottom rail of 40 minutes. When the cake is ready sprinkle top with powdered sugar. Serve with whipped cream or Greek yoghurt.

Plums also harmonize well with other fruits like figs (and in combination with quark, plum cake is especially refreshing). 

Interesting to know: In the various regions of Germany, Austria and Switzerland usually referred to by proper names. In Hesse, Rhineland-Palatinate and Saarland, it is known as Quetsche kuche, in Bavaria, Baden-Württemberg and parts of Austria as a plum, in the Rhineland and the Eifel it is known under the name of Prummetaat or Prommetaat. In Bavaria it is called “Zwetchgen Dachi“, probably it derives from the Upper and Middle German word “Dechen” or “dacha”, which can be translated as “paw” or “push” (the plums are pressed into the dough). In its original version is without the plum crumble served.

Augsburg claims to be the inventor of the plum into cake. It is true that the plum cake is considered a culinary delicacy in the city, according to the original recipe of baked pastry for that the city is nicknamed as Datschiburg that also means that the same plum in the form and appearance to the Augsburg city arms, the Arolla pine.

In Pfalz and Rheinhessen people eat plum cake with potato soup or vegetable soup as a main dish for lunch (with Grumbeersupp Quetschekuche). In Saarland, however, bean soup with plum cake is a popular combination (Bibbelschesbohnesupp Quetschekuche) is.

Streusel: In baking and pastry making, streusel is a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streusel kuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. The term is also sometimes used for rich pastries topped with, or mixed with, streusel




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