To finish my World Cup-themed dessert series, I’ve picked Germany. My sweet other half, who grew up in Germany, was quick to suggest this Zwetschgen Streuselkuchen. Apparently, these really are words and basically mean ‘plum crumble cake’.
It’s usually a late-summer cake when plums are at their ripest. But here in London, this fruit is everywhere at the moment so I thought I would give it a go. The base is almost like bread as it contains fast-action dried yeast. I then put the plums before sprinkling a crumble-like mixture on top. The tartness of the plums goes very well with the sweetness of the crumble…a great summer treat!
To make a zwetschgen streuselkuchen, you need:
Zwetschgen Streuselkuchen (Plum cake)
This cake is traditionally served with sweetened whipped cream (and even better lukewarm, in my opinion)
- 500 g fresh plums, stoned and cut into wedges
- A little caster sugar
For the base
- 4 g dried yeast
- 125 ml lukewarm milk
- 300 g plain flour
- 50 g caster sugar
- A pinch of salt
- 60 g unsalted butter, cubed, at room temperature (plus a little for greasing)
- 1 egg
For the crumble
- 30 g unsalted butter, cubed, at room temperature
- 25 g caster sugar
- 75 g plain flour
- Combine all the ingredients for the cake base in a large bowl, beat together either with a wooden spoon and then knead it by hand, or with an electric mixer fitted with a dough hook for 5 minutes.
- Cover and set aside in a warm place for 1 hour.
- Preheat oven to 190°C. Place the dough in a greased tin.
- To make the crumble topping, place all ingredients in a bowl and rub together by hand until you get a sand-like mixture.
- Arrange the plums, cut-side up, on top of the dough and sprinkle a little sugar before adding the crumble topping.
- Bake for around 45 minutes or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean.