Bavarian Zwetschgendatschi – German Plum Sheet Cake (Tart) Recipe

That’s a mouthful of a recipe name, isn’t it? “TCH-VENCHKEN-DATCHI” is as close as I can get to teaching non-Bavarians how to say that word. German Plum tart is probably a lot easier to remember.My Bavarian Mutti made this dessert for as long as I can remember. This dessert is as traditional to Bavarians as apple pie is to Americans. Rather than a traditional yeast dough, this crust is tender and buttery-- with no yeast. Italian prunes (sometimes called Empress Plums) are seasonal autumn fruits. The fruit is seasoned with cinnamon-sugar and then baked. The yellow flesh turns into a beautiful purple color and are both sweet and tart. I look forward to making this Bavarian dessert every year!

Course Dessert

Cuisine German

Keyword Bavarian Plum Tart, Italian Prunes, Plum Cake

Prep Time 45

Cook Time 40

Total Time 1 25

Servings

Calories 246kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1/4 sheet pan
1 sheet parchment paper

Ingredients

Crust:

7 ounces flour about 1-1/2 cups
5 1/2 ounces unsalted butter melted and cooled
3 ounces sugar scant 1/2 cup
2 egg yolks
1 package vanilla sugar or 3/4 teaspoon pure vanilla
Zest small lemon or to taste

For the plum topping:

12 Italian prunes up to 14; in season only in Aug-Sep NOTE: Stanley Plums is another name for the prunes. Regular plums aren't the best substitute.
4 tablespoons butter melted
1/4 cup fig jam or apricot jam (optional)

Cinnamon-Sugar

1/4 cup sugar
2 tablespoons cinnamon

Instructions

Crust:

Whisk together all of the dry ingredients and the lemon zest (the zest is optional, but I love the flavor it adds).
Create a well in the middle and add the egg yolks (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined.
Optional: I use my food processor, and use short pulses to combine-- careful not to over mix.
Generously flour the surface of the counter and the rolling pin, so the dough won’t stick.
Roll into a rectangle shape, to fit the quarter pan sheet. Place the parchment paper on top of the dough, set the pan on top and flip.
(Some of the dough will break apart, but just piece it back together with your fingers. Chill in the refrigerator while you prepare the plums.

For the plums:

With a paring knife, cut along the "seam" of each plum, then pull the fruit apart, removing the seed. I prefer to cut each half into quarters, not quite all the way through-- so that the plums fan into four pieces (it's the way my mother taught me, and it's how I continue to do it).
Remove the crust from the fridge, and spread an even layer of jam. This step is optional, but I find that it helps to prevent a soggy crust.
Begin layering the plums in even rows, overlapping them a bit, as they do shrink while baking.
Brush melted butter over the plums and then generously sprinkle with cinnamon sugar.
Bake at 400°F for about 30 to 40 minutes or until the edges of the crust are a golden brown, and the plums are golden and bubbly.
Sprinkle an additional 2 to 3 tablespoons of cinnamon sugar.
Allow to cool, ideally, until to room temperature. Serve with a dollop of freshly whipped cream (or vanilla ice cream).

Notes

NOTE: A yeast dough is another traditional way to make the bottom layer. Our family prefers a buttery tart-like dough, so that is what I make.

I especially love a slice with my morning coffee!

This recipe has never been made with traditional plums. Italian prunes have a firmer texture and are the traditional fruit for this recipe. You can make this as a "pie" or even as a "crostata" (free form pie).

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