Schneller Pflaumenkuchen mit Streuseln oder auch bekannt als Zwetschgenkuchen ist ein beliebtes Dessert in Deutschland. Eine köstliche Kombination aus saftigen Pflaumen und knusprigen Streuseln, die das perfekte herbstliche Gebäck zieren. In dieser Ausgabe von Thomas kocht erfahren Sie, wie Sie diesen leckeren Kuchen schnell und einfach zubereiten können.

Schneller Pflaumenkuchen mit Streuseln / Zwetschgenkuchen / Thomas kocht

Hello and welcome to my channel “Thomas kocht”. Today, we are baking again because I am a cook who enjoys baking a lot, and we are making a delicious plum cake because it’s plum season. The best thing about this cake is that it’s not only super tasty, but it also requires minimal effort and is relatively easy and quick to make.

We will be using a shortcrust pastry for our plum cake, but a yeast dough is also equally great. For those who prefer a yeast dough, I have a rhubarb cake recipe on my channel that you can check out. The 3-2-1 dough, as it is called, consists of 3 parts flour, 2 parts butter, and 1 part sugar, making it easy for everyone to remember. Other ingredients include lemon zest, an egg, vanilla sugar, baking powder, salt, and of course, plums.

We first start by mixing the dry ingredients together by adding the baking powder to the flour. Mixing dry ingredients first helps the baking powder distribute evenly in the batter, ensuring that there are no spots that rise unevenly. We also add a pinch of salt, vanilla sugar, normal sugar, a little lemon zest, butter, and an egg. You can use a food processor or do it by hand. Then, we take away a bit of dough for our sprinkles and knead the remaining dough together.

The quick version of making the shortcrust pastry involves making it directly into the mold and chilling the dough a bit. After lining the mold with the dough, we cut the plums in half but not all the way and get rid of the core. We add some sugar to the plum halves and place them over the dough. We then add the sprinkles and bake the cake in the oven at 180°C for about 40-50 minutes.

After baking, we let the cake cool for about five to ten minutes before taking it out of the mold. To ensure that the cake comes out intact, we make a quick cut with a knife around the edges. Once it’s out, we let it cool some more, powder it with a little sugar, and it’s time to cut and enjoy the plum cake.

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