Austrian Cakes & Tarts:
Zwetschkenkuchen - Plum Cake


300 g of butter
300 g of sugar
3 yolks
2 whole eggs
300 g of flour
grated lemon peel
500 to 700 g of plums
icing sugar

What Zwetschkenkuchen is

This recipe for Plum Cake is a base that can be varied with seasonal fruits. Slightly acidic fruits are best (thus the plums for being the most common ones), but in principle, you can use apples, pears, apricots or other fruit. The best fruits of Austria come from the South - East and East of the country, most notably the Wachau area in Lower Austria.

How to prepare Zwetschkenkuchen

Mix the butter with sugar and the grated lemon peel until foamy. Add the yolk and the whole egg and gradually stir in the flour. Pour this runny dough on a baking sheet and cover it with halves of the plums. Bake it at 160 degrees Celsius for approximately 30 minutes. Cover the cake with cinnamon and icing sugar.

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl


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