Zwetschgend – A Bavarian plum delicacy for dessert. 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, Zwetschgend 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.

Ingredients
(Fills one round cake pan)

120g butter
60g sugar
2.5 ml vanilla (or use vanilla sugar)
1 egg
0.5 ml salt (only if you use unsalted butter)
5 ml lemon peel
15 ml sour cream
200 g flour
5 ml baking powder
500 g Italian plums

Optional Streusel Topping
90 g butter
75 g flour
70 g sugar
2.5 ml cinnamon

Procedure

(1) 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.
(2) 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.
(3) To make the optional Streusel topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums.
(4) Bake for 30-45 minutes in the middle rack at 190 deg. C. Be careful not to let the bottom burn!
(5) Serve liberally topped with freshly-made whipping cream.

Notes
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.

Rating
Difficulty: moderate.
Time: 20 minutes preparation, 20 minutes baking.

Precision: approximate measurement OK.

Ingredients

Servings: 8

1 pk Yeast, Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water, 120 to 130 Degrees F.
6 Bacon, Slices, Cut Up
2 Onions, Medium, Sliced
1/4 t Cumin
1/2 t Salt
Pepper, As Desired
1 Egg Yolk
1 c Sour Cream

Directions

Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.

Servings: 6

Ingredients

2 c Onion, Chopped
1/4 c Shortening
3 Green Bell Peppers, Chopped
3 T Tomato Paste
1 lb Beef Cubes, 1-inch Cubes
Red Pepper, Dash
1 t Paprika
2 Garlic Cloves, Minced
6 c Beef Broth, *
1 T Lemon Juice
1/4 t Caraway Seeds

* Beef Broth can be either canned or home made (home made is preferred.)

Directions

Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.

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Servings: 8

Ingredients

1 lb Navy Beans, Dry
3 qt Water
1 Ham Bone Or Hock, Smoked
2 T Parsley, Chopped
1 c Onions, Finely Chopped
1 Garlic, Clove, Minced
2 c Celery and Tops, Finely Chopped
1 1/2 t Salt
1/2 t Pepper

Directions

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup.

Serve hot.

(Warmer Kartoffelsalat )

Yield: 4 servings

Ingredients:

3 med potatoes, boiled in skins
3/4 tsp salt
3 slices bacon
1/4 tsp celery seeds
1/4 cup onion, chopped
1/4 tsp pepper
1 Tbsp unbleached flour
3/8 cup water
2 tsp sugar
2 1/2 Tbsp vinegar

Directions:

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden
brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

(Kalter Kartoffelsalat)

Yield: 6 servings

Ingredients:

6 lrg potatoes
3 tbp vinegar
boiling water
1/2 tsp prepared mustard
1/2 tsp salt
1 tsp sugar
1 medium onion, minced
2 tsp dillseed

Directions

Peel and quarter potatoes. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

(Bayrischer Kartoffelsalat)

Yield: 4 servings

Ingredients:

4 cup potatoes
1/3 cup onion, chopped
2 cup chicken broth
1/2 tsp sugar
1/2 tsp salt
2 Tbsp lemon juice
1/4 cup vegetable oil
pepper, to taste

Directions

Peel potatoes and slice 1/4-inch thick. Boil potatoes in broth with 1/4 tsp salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 tsp salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

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