ezRecipe-Zee: Cooking Recipe: How to make Plum Cake

Plum Cake - {Zwetschgenkuchen}

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Date Added:	November 20, 2008
Calories:
Serves:	25
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets, BBQ / Grilling, Copy Cat / Restaurant

Ingredients:

3 1/2 cups          all-purpose flour
1     cup           warm milk
1     ounce         fresh yeast cake
                    = (or two 1/4-oz pkgs active dry yeast)
1     pinch         sugar
1/2   cup           butter
3                   egg yolks
1     pinch         salt
5     pounds        prune plums
                    Cinnamon-sugar
3/4   cup           chopped almonds
3/4   cup           plain bread crumbs
3/4   cup           granulated sugar
1/2   cup           plum brandy (Zwetschgenwasser) or
                    cherry brandy (kirsch or Kirschwasser)

Directions: one line for each direction. When saved the lines will be numbered.

In a large mixing bowl place flour; make a well in the center. In a small bowl combine warm milk, crumbled yeast (or active dry yeast) and pinch of sugar; stir to dissolve. Pour yeast mixture into well and let set 5 minutes.
In a small bowl combine butter, egg yolks, and salt; add to well. Knead liquid into dry ingredients until dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 cup) if needed. Dust with flour. Cover with a damp towel and proof in a warm spot until doubled, about 1 hour.
Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15- by 10- by 1-inch baking sheet; cover with a damp towel and proof for 20 minutes.
Cut plums into quarters lengthwise, removing pits. Arrange plum quarters on dough vertically, poking ends into the dough (pack tightly); dough should be soft enough to support plum quarters on end. Sprinkle with cinnamon-sugar. Cover and proof for 10 minutes.
Place baking sheet inside another 15- by 10- by 1-inch baking sheet to create an air cushion between heat source and bottom of cake. Place cake in center of cooking grate. Cook for 40 minutes.
Meanwhile, in a dry saut� pan combine almonds and bread crumbs; toast over medium heat until golden. Remove from heat and place in a medium mixing bowl; cool slightly. Add sugar and plum or cherry brandy; stir.
Remove cake from grill; sprinkle almond mixture on top of cake.
This recipe yields about 25 (2- by 3-inch) pieces.
Wine Recommendation: A late harvest Riesling from Washington State or an Auslese from the Mosel, take your pick.
Comments: Don't hesitate to pack in all the plums -- they cook down when you bake them, sweetening the dough.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Weber's Recipes at http://www.weber.com