Becherkuchen oder leckerer Pflaumenkuchen vom Blech - beide Kuchenvariationen lassen das Herz jedes Naschkatzen höher schlagen und bringen unweigerlich das #yumtamtam zum Ausdruck. Der köstliche Duft nach frischen Pflaumen und saftigem Teig verspricht eine wahre Gaumenfreude und lädt zu einer gemütlichen Kaffeepause ein. Hier erfahren Sie alles Wissenswerte über die Zubereitung und der perfekten Verfeinerung der beiden Kuchenklassiker.

Becherkuchen // Leckerer Pflaumenkuchen vom Blech // #yumtamtam

Hey, where are the measuring cup and the oven mitts? How am I supposed to bake a cake now? Hello dear ones, today we are making a delicious plum cake without using a scale. We will measure everything with just one measuring cup. The only thing we don’t have control over is the weather.

Firstly, we need to wash the plums. Look for the ones that are slightly soft, as it makes removing the pit much easier. Not all plums are the same; every cherry plum isn’t a plum, and cherries themselves are a sub-species of plum.

Let me quickly tidy up and then we’ll move on to the dough. Today is World Fasting Day, so we’ll need a mixing bowl, a measuring cup, and a whisk. First, we need to wash the measuring cup, as it will serve as our makeshift scale. We’ll dry it quickly so that the sugar and flour won’t stick to it.

Pour four happy eggs into the measuring cup along with the washed cream. Now we need two cups of sugar for sweetness, a packet of baking powder for leavening, and lemon zest for flavoring. We also need a bit of good butter to make the cake moist.

In the meantime, let me mix the flour and baking powder in the bowl. Surprise! This time we’ll use three cups or two and a half, depending on how fluffy we want the texture to be. Add the mixture to the wet ingredients in small increments, alternating between the dry and wet ingredients. Mix everything until it’s homogeneous.

Don’t worry if the batter is a bit runny. Now it’s time to butter the baking pan thoroughly. We’ll be using a juice sprayer, which differs from a regular baking sheet in that it’s a bit deeper. If you don’t have one, a regular pan will do just as well.

Next, we’ll arrange the plums like little roof tiles on top. Finally, sprinkle some cinnamon on top for flavor. It doesn’t merely add to the taste; it also creates a lovely effect. The plums will turn purple once they heat up, and it creates a beautifully colorful dessert.

Off to the oven it goes! We can let it cool and eat it as is or hang it up as a painting. The cake turned out not only incredibly delicious but also quite pretty with its purple hue.

I’ll finally taste it now. The dough is wonderfully smooth and moist, and the slightly sour plums give it some zing. This recipe is so effortless; it’s all about mixing the ingredients together. You must try baking it yourself. And when you do, please send me a photo with the hashtag #jetztamtlich.

That’s it for now. Goodbye until next time!
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