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Bäuerlicher Pflaumenkuchen Recipe

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This recipe for Bäuerlicher Pflaumenkuchen is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
300 g Mehl
200 g Butter
100 g zucker
1 Ei
1 ½ kg Zwetschgen
2 Essl. Hagelzucker
Directions:
Directions:
Das Mehl auf ein Backbrett sieben und die Butter in Flöckchen darauf verteilen. Den Zucker über das Mehl streuen und das Ei in die Mitte geben. Mit möglichst Kühlen Händen alle Zutaten rasch zu einem geschmeidigen Mürbeteig verkneten. Den Teig in Alufolie oder pergamentpapeir eingewickelt 2 Stunden im Kühlschrank ruhen lassen. Die Zwetschgen waschen, entsteinen und so einschneiden, dass die unten noch zusammenhängen. Den Backofen auf 220◦ vorheizen.
Den Teig auf einer bemehlten Fläche ausrollen und Boden und Rand einer Springform von 24-26 cm damit auslegen. Den Teigboden mehrmals mit einer Gabel einstechen und mit den Zweitschgen gleichmässig dicht rosettenförmig belegen. Den Hagelzucker darüberstreuen. Den Kuchen auf der zweten Schiebeleiste von unten 20-30 Minuten backen. Den Kuchen au einem Kuchengitter abküchen lassen.
Personal Notes:
Personal Notes:
Magdalena Brügge is the wife of Herbert Brügge, the grandson of Anna Theresia Schroeder, the sister of Joseph B. and Gerhard Schroeder.

Rural plum cake

300 g flour
200 g butter
100 g of sugar
1 egg
1 ½ kg of plums
2 Tbsp. coarse sugar


Spread the flour on a pastry board and the seven knobs of butter on it. Sprinkle the sugar over the flour and add the egg in the middle. With cool hands as quickly knead all the ingredients into a smooth pastry. The dough wrapped in aluminum foil or parchment paper let stand for 2 hours in the refrigerator. Wash the plums, stoning and cut so that the bottom is still intact. Preheat the oven to 220 ◦C.
Roll out the dough on a floured surface and line the base and sides of a springform pan of 24-26 cm diameter. Pierce the pastry several times with a fork and cover with the plums in a uniformly dense rosette. Sprinkle with the coarse sugar. Bake the cake on the second rack from the bottom, bake 20-30 minutes. Let the cake cool on a wire rack.

 

 

 

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