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. The crust is tender and buttery. 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!
Servings 14
Calories 246kcal
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
- 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
- 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 eggs (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.
- 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: 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).