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Zwetschgen-Kuchen (Plum Tart With Streusel)
Depending on the type of plums, Zwetschgen-Kuchen, a German streusel-topped plum tart, can get a bit juicy. Get the recipe from Jurgen Krauss here.
👥 12 Servings👤 Jurgen Krauss📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375°F. Grease and line a 10-inch springform cake pan with parchment paper.
2
Put all the ingredients for the crust, except the egg yolk, into a bowl. With your hands, mix and work the ingredients together until the dough becomes smooth and pliable. On a floured surface, roll out the dough slightly larger than the diameter of the pan. Transfer the dough to the pan—there should be a rim of about 1 inch around the sides. Brush the inside of the crust with egg yolk.
(250 g) all-purpose flour, plus extra for ousting2 cupsmedium egg1Egg yolk, for glazing
3
Prepare the plums. Wash them, halve them, and remove the pits. Then, from the cut side, cut them again about halfway through. Arrange the plums on the crust.
4
For the streusel, add the remaining topping ingredients to a separate bowl and mix, working it with your hands until it holds together in big chunks. Spread the chunks randomly over the plums, leaving part of the plums uncovered.
5
Bake for about ⏱️ 70 minutes. Keep an eye on the color of the streusel and don't let it get too dark.
6
This cake tastes great warm, and whipped cream or vanilla ice cream are good accompaniments. It keeps well for several days, stored in an airtight container.
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