ドイツ風プルーンケーキの作り方・レシピ＊Zwetschgenkuchen / plum cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

Make the bread dough and let it rise for 20 minutes.

Make the cookie dough and warm it up in the microwave to soften it.

Mix the cookie dough well and store it in the fridge for at least 30 minutes.

Prepare a 20cm tart tin by covering the bottom with baking paper and brushing it thinly with vegetable oil.

Roll out the cookie dough to about 3mm thick and place it in the tart tin, shaping it and cutting off the excess dough.

Make holes in the dough.

Crumble the cookie dough or use bread crumbs as an alternative.

Cut the plums in half and remove the seeds.

Slice the plums into pieces about 2mm thick and arrange them like a rose in the tart tin, leaving about 5cm free in the middle.

Slice one plum into pieces about 1mm thick and place it in the middle of the arrangement.

Check for gaps and fill them with any remaining plum pieces.

Let the assembled tart rise for 15 minutes.

Preheat the oven to 180 degrees Celsius (approximately 350°F).

Sprinkle sugar over the top of the plums.

Bake in the preheated oven for about 30 minutes.

After baking, brush the top thinly with vegetable oil and remove the tart from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens