With Zwetschkenfleck (literally “fruit or Plum Cake”) some will think of a fruit mark or stain on their clothing. This recipe, though, involves a traditional Austrian dessert. A fresh, light yeast dough combined with fresh fruit from your own garden, balcony or the market makes a fruity sweet delight which is called “Fleck” in Austrian. It is particularly moist if made in a tray.
For the yeast dough:
- 300 g flour (smooth)
- 175 ml milk (luke-warm)
- 12,5 g yeast
- 50 g butter
- 1 egg yolk
- 40 g icing sugar
- 1 pack of vanilla sugar
- 1 dash of lemon juice
- 1 pinch of salt
For the crumble:
- 150 g flour (smooth/fine)
- 100 g butter
- 100 g granulated sugar
- 1 pinch of salt
- 2 tbsp plum jam
- 1 kg plums (stones removed)
Directions for Plum Cake
- Make the pre-ferment: sieve the flour into a bowl and make a hollow in the centre. Mix cold milk and hot water to form a luke-warm liquid, add the yeast and dissolve in this. Carefully pour this into the hollow of the flour and knead to form a dough. Cover with a cloth and leave to stand in a warm place for approx. 30 minutes. The pre-ferment is ready as soon as cracks begin to appear on the top and the dough has considerably increased in size.
- In the meantime, beat butter until frothy. Mix egg yolk, sugar, vanilla sugar, lemon juice and salt and then mix with the butter mixture.
Pour the egg mixture into the pre-ferment and add the remaining flour and knead until the dough is smooth. Cover and leave to stand in a warm place again for approx. 20 minutes.
- Make crumble and mix the flour, butter, granulated sugar and a pinch of salt and knead well.
- Wash, halve and stone the plums.
- Roll out the dough on a baking tray and brush with plum jam and place the plums on the dough in a fan shape.
- Sprinkle the crumble over the plums and bake in a pre-heated oven at 200 degrees/ 400 °F for 25 minutes.
Plum Cake, or better fruit cakes are always in season and are super versatile – use your favourite fruits to create a unique new taste.