Zwetschgendatschi de la abuela con Zwillingsteig y crumble

Grandma’s Zwetschgendatschi with Zwillingsteig and crumble

Grandma's Zwetschgendatschi with Zwillingsteig and crumble

Grandma’s Zwetschgendatschi – MY Childhood Favorite Recipe With Plums! I really liked this cake from my grandmother, it was always something very special to me because it tasted different from the plum cake from my parents’ bakery. Traditionally it was always there when Curb was with us and couldn’t wait to nibble on the first piece, preferably still warm from the can! Today I know that the Zwetschgendatschi with double dough and streusel was so delicious because of this combination of dough!



Do you have recipes from grandmothers, aunts, moms or other loved ones that immediately make you think of your childhood and where you can still smell the taste and smell on your nose today? For me it is definitely this plum cake that always makes me think of my grandmother!

As I have to bake this wonderful cake at least once during the plum season, today you will be served my favorite freshly made and you can bake it very quickly … The mixture of the two doughs is simply brilliant, the shortcrust makes the cake firm so that don’t look like that. soaked quickly, the yeast dough makes it particularly loose, a late summer or early fall dream with thick butter crumbs, hmmmmm !!!

Zwetschgendatschi with Zwillingsteig and crumble simple recipe

Yeast dough400 g of flour 1/2 cube of yeast 200 ml of milk 50 g of sugar 60 g of soft butter 1 teaspoon of vanilla extract 1 pinch of salt

Broken mass:

325 grams of flour

200g butter

1 egg

4 tablespoons sugar

a little lemon zest

Sprinkles

250 g flour

125g sugar

150g butter

1 package vanilla bourbon sugar

1 pinch of salt

1 teaspoon cinnamon

1.5 kg of plums or prunes

Zwetschgendatschi with Zwillingsteig and crumble

For the yeast dough, put the flour in a bowl, make a well and crumble the yeast, then add a little sugar and pour warm milk on top. Let stand for about 15-20 minutes.

Add the remaining ingredients and knead everything with the food processor until you get a smooth dough. Cover and leave the dough to rise in a warm place for an hour until the volume has doubled.For the shortcrust pastry, quickly knead all the ingredients until everything is well mixed, wrap in aluminum foil and place in the refrigerator for at least an hour. For the crumble, quickly knead all the ingredients with the dough hook (or with your hands) until you get the crumble. Refrigerate.

Wash, cut in half, and core the plums.

To make the twin dough, the shortcrust must reach room temperature. Knead with the yeast dough until the individual structures of the dough can be seen. Cover a baking sheet with parchment paper, roll out the dough and place on the tray. Preheat the oven to 180 ° C (fan oven to 160 ° C).

Cover the dough well with the plums, sprinkle with crumbs and let it rest for another 30 minutes.

Bake in the preheated oven for 60 minutes, then first on the baking sheet, then cool on a wire rack. It tastes great when warm, but can also be enjoyed for a day! Try a tablespoon of cream!

By the way, here you can find a recipe for a dachi only with yeast dough.

Zwetschgendatschi with Zwillingsteig and crumble - super tasty, super easy

Printable recipe for Zwetschgendatschi with Zwillingsteig and streuseln

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Zwetschgendatschi with Zwillingsteig and crumble

  • Preparation time: 60
  • Time to cook: 60
  • Total Time: 2 hours

Scale1x2x3x

ingredients

  • Yeast dough
  • 400 g Flour
  • 1 Dry yeast packet
  • 200 ml of milk
  • 50 grams sugar
  • 60 g soft butter
  • 1 Teaspoon vanilla extract
  • 1 pinch of salt

Short bark

  • 325 grams Flour
  • 200 g Butter
  • 1 egg
  • 3 Tablespoons of sugar
  • a little lemon zest
  • Sprinkles
  • 250 g Flour
  • 125 g Sugar r
  • 150 g Butter
  • 1 Small packet of bourbon vanilla sugar
  • 1 pinch of salt
  • 1 Teaspoon cinnamon
  1. For the yeast dough, put the flour in a bowl, make a well and crumble the yeast, then add a little sugar and pour warm milk on top. Let stand for about 15-20 minutes.
  2. Add the remaining ingredients and knead everything with the food processor until you get a smooth dough. Cover and leave the dough to rise in a warm place for an hour until the volume has doubled.
  3. For the shortcrust pastry, quickly knead all the ingredients until everything is well mixed, wrap in aluminum foil and place in the refrigerator for at least an hour.
  4. For the crumble, quickly knead all the ingredients with the dough hook (or with your hands) until you get the crumble. Refrigerate.
  5. Wash, cut in half, and core the plums.
  6. To make the twin dough, the shortcrust must reach room temperature. Knead with the yeast dough until the individual structures of the dough can be seen. Cover a baking sheet with parchment paper, roll out the dough and place on the tray. Preheat the oven to 180 ° C (fan oven to 160 ° C).
  7. Cover the dough well with the plums, sprinkle with crumbs and let it rest for another 30 minutes.
  8. Bake in the preheated oven for 60 minutes, then first on the baking sheet, then cool on a wire rack. It tastes great when warm, but can also be enjoyed for a day! Try a tablespoon of cream!

Zwetschgendatschi with Zwillingsteig and crumble is an infallible recipe

I wish you something!

Andrea