Recipe of Super Quick Homemade Pflaumenkuchen - German Damson Plum Tart with Crumble Topping

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We hope you got benefit from reading it, now let's go back to pflaumenkuchen - german damson plum tart with crumble topping recipe. To make pflaumenkuchen - german damson plum tart with crumble topping you need 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Pflaumenkuchen - German Damson Plum Tart with Crumble Topping:

1. You need 600-700 g of Damson plums or Prunes, stoned and quartered.
2. Get of Dough:.
3. Use 250 g of flour.
4. Use 3 g of instant yeast or 10 g fresh yeast.
5. Use 225 ml of lukewarm milk.
6. You need 1/2 of beaten egg (25-30 g).
7. Take 30 g of soft butter.
8. You need 25 g of vanilla sugar (or sugar + beans from 1/4 vanilla bean).
9. You need 1/4 tsp of lemon zest.
10. Use 5 g of salt.
11. Provide of Crumble topping:.
12. Take 60 g of Butter.
13. Use 60 g of Sugar.
14. Use 60 g of Flour.
15. You need 60 g of Ground almonds (or use 60 g more flour for nutless version).
16. Provide 1/4 tsp of cinnamon.
17. Get 1/2 tsp of lemon zest.

Instructions to make Pflaumenkuchen - German Damson Plum Tart with Crumble Topping:

1. Mix all the ingredients for the dough until it's workable enough to knead. Knead for 5-10 minutes until fairly smooth. Form into a ball, cover and let rise for 1 hour..
2. Cut butter for topping into small cubes. Mix all other crumble toppings in a bowl, add butter and use fingertips to crumble everything together until you have little balls of buttery crumbles. Cover and put in refrigerator for at least 45 minutes or longer if making later..
3. Grease you baking sheet or round pan. Roll out the dough into a circle (or rectangle) to fit the size of your pan..
4. Lay the dough into the pan and cover with plastic. Let rest for 15 minutes..
5. Meanwhile preheat oven to 200C/400F (if using a fan or convection oven then 180C/350F).
6. Lay out the quartered pieces of plum on top of the dough..
7. Lastly, sprinkle the crumble topping on top..
8. Bake for 30 minutes. The first 10 minutes, bake at 200C/400F (for fan oven use 180C/350F). After the first 10 minutes reduce the heat to 180C/350F (for fan oven, 160C/320F). Bake until the crumbles are golden yellow and crisp, and crust is light brown. Adjust the baking time if needed..
9. Let cool for a few minutes before eating. Also nice with a little whipping cream or vanilla custard sauce :) This is also tasty when completely cooled..

Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. German plum cake, Zwetschgenkuchen or Pflaumenkuchen with streusel, a classic recipe in any German kitchen or bakery. This traditional German plum cake is one of my favorite autumn cakes, one of the most popular cakes in Germany. Nothing speaks more of autumn, crisp air, and delicious.

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