Recipe Talk

Hi there.I have been searching for a while a recipe I once saw in some cookbook.My german friend back then said she had a similar recipe and that it was really good,so my guess is that this cake is of German origin?
Basically a cake batter is poured into a tin and plum quarters go on top followed by sour cream(or sour cream/egg/flour/sugar mixture?)Or the other way around.I wonder if maybe cream cheese would go on top with the plums just as good?
Please help me if you know of this recipe,I've seen thousands of versions of German Plum Kuchen,but that's not quite it-there must be a sour cream on top!!!
Many thanks

ZWETSCHGENDATSCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Usenet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Butter
1/3 c Sugar
1/2 t Vanilla (or use
-vanilla sugar)
1 Egg
1 T Sour cream
1 pn Salt (only if you
-use unsalted butter)
1 t Lemon peel
1 3/4 c Flour
1 t Baking powder
2 c Italian plums
-----OPTIONAL STREUSEL TOPPING-----
6 T Butter
3/4 c Flour
1/3 c Sugar
1/2 t Cinnamon

In a large bowl, cream the butter, add the sugar (and vanilla), add the
egg, (salt,) lemon peel and sour cream. Mix the flour and baking powder and
add that.

Pit the plums, splitting them into halves or thirds. Grease the pan and
spread the dough. Liberally spread plums over the dough, meat side up. If
the plums are sour (as opposed to just tart), sprinkle them lightly with
sugar.

To make the optional Streusel topping, cream the butter, add flour, sugar
and cinnamon. Sprinkle over the plums. Bake for 30-45 minutes in the middle
rack at 375 degrees F. Be careful not to let the bottom burn!

Serve liberally topped with freshly-made whipping cream.

NOTES:

* A Bavarian plum delicacy for dessert -- My mother and grandmother make
this Bavarian specialty without a recipe; this recipe is from my mother,
after I pressed her to write it down so I could make my own. It also
includes variations from a few other folks that you might like to try.
Roughly translated from Bavarian to German, this is Pflaumenkuchen, which,
roughly translated from German to to English is Plum cake. However,
Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a
Kuchen is most definitely NOT a cake!

This dessert is made of the slightly tart Italian plums, which are
unfortunately only available at certain times of the year. Don't try to
make it with ordinary plums; they're too sweet and too juicy. Yield: Fills
one round cake pan.

* A Datschi may actually be made with any fruit; I happen to love it with
Zwetschgen the best.

* I don't know this with Streusel on top, and never prepare it that way,
but several of my acquaintances swear by it. Made with other fruit, I would
be more likely to accept the Streusel.

* If you like, you may sprinkle rum or cinnamon over the fruit before
baking. Also, you might try substituting rum for the sour cream in the
dough, or just adding both.

* If you want to make a cookie-sheet-sized Datschi, simply double the
recipe.

: Difficulty: moderate.
: Time: 20 minutes preparation, 20 minutes baking.
: Precision: approximate measurement OK.

: Chris Kent
------------------
Plum Cake

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:00
Categories : Desserts Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter -- cold
3 eggs
1/2 cup walnuts
8 medium plums -- halved
1/4 cup sour cream
1 tablespoon sugar

Mix flour and sugar, and cut in butter with a pastry blender. Add one
egg, and stir with a fork until blended. Pat into a 9" quiche pan and sprinkle
with chopped nuts. Place halved plums on top. Beat together two eggs, sour
cream and sugar. Pour filling over plums.
Bake at 350degrees for 1-1/4 hours, then brown at 375degrees for 10 minutes.

- - - - - - - - - - - - - - - - - -

Zwetschgen Datchi (Bavarian Plum Cake) Recipe courtesy Micheal Stark

Recipe Summary
Difficulty: Easy
User Rating:

CRUST:
1 piece fresh yeast
6 1/4 tablespoons sugar
1 cup hot milk
Pinch salt
1/2 tablespoon canola oil
3 ounces butter
1/2 tablespoon vanilla sugar
3 1/2 cups cake flour and flour to work the dough
1 egg

Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour.

TOPPING:
3 to 4 tablespoons hazelnut flour
1 1/2 pounds of ripe plums
2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons bread crumbs
3/4 cup almond slivers or almond sticks
2 to 3 tablespoons butter

Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Gâteau Lorrain aux Prunes
From Debra F.Weber,Your Guide to French Cuisine.

Lorrain Plum Cake
Prep Time :
Cook Time :
Type of Prep :
Cuisine :
Occasion :

INGREDIENTS:

3/4 lb. plums (the smaller the better), pitted and cut in half or quarters depending on size
1-1/2 cups cake flour
1 teaspoon baking powder
4 oz. cream cheese, softened
1/3 cup sour cream
4 large eggs, separated
3/4 cup granulated sugar
2 Tablespoons plum brandy or kirsch
1/4 teaspoon cream of tartar
some softened butter for the cake pan
To serve: confectioner's sugar
PREPARATION:

Preheat oven to 350F. Butter a 9-inch springform pan.
1. Sift together the cake flour and baking powder.

2. Add the sour cream to the softened cream cheese and beat until well blended. Scrape into a small bowl.

3. Beat the egg yolks together with 1/2 cup sugar until thick, then beat in the cheese mixture. Stir in the plum brandy.

4. In a clean bowl, with clean beaters, whip the egg whites with the cream of tartar to soft peaks.

5. Gradually beat in 1/4 cup of the sugar. Beat at high speed for about 30 seconds until the whites are stiff and shiny.

6. Fold about half of the flour mixture into the cheese, then fold in half of the beaten whites.

7. Repeat with the remaining flour and whites.

8. Transfer the batter to the prepared pan and smooth the top. Set the plums on top of the batter, cut side up. Bake for 45 minutes. The dough should be slightly browned. Allow to stand 5 minutes before releasing.
To serve:
Cake may be served warm or at room temperature. Dust lightly with confectioner's sugar before serving.