German plum cake: a traditional Zwetchgenkuchen recipe
The one thing that would always get me super excited as a kid, was the smell of my Oma's Zwetchgenkuchen baking in the oven.
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Cooking tools:
- Oven
- Baking pan
- Refrigerator
Ingredients
- 2 kg Italian plums, pitted and quartered
- 200g all-purpose flour
- 60g granulated sugar
- 100g unsalted butter, chilled
- 1 large egg
- 3 tbsp water or white wine
- 125g flour
- 75g granulated sugar
- 65g unsalted butter, melted
- pinch salt
- 1 tsp ground cinnamon
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