ZWETSCHENKUCHEN - PLUM CAKE
A delicious substitution for the plums would be apricots. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift dry ingredients for cake together.
- Cut in butter and well mixed, make a well in the center; add egg yolks and water and mix well.
- Turn out on a well-floured board and knead for a few minutes.
- Place in refrigerator to chill for one hour before using.
- Wen cold, roll dough into a thin sheet and cover bottom of 13 x 9 inch cake pan.
- Sprinkle with bread crumbs and dot generously with butter.
- Mix the egg yolks, sugar and cream together; reserve.
- Wash plums, cut into halves and remove stones.
- Arrange fruit in rows on top of the bread crumbs.
- Sprinkle with 1 cup of sugar; pour cream mixture over the top.
- Bake in 350F oven for 45 minutes.
Nutrition Facts : Calories 300.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 85.2, Sodium 206.2, Carbohydrate 44.3, Fiber 1.6, Sugar 27, Protein 3.6
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