flipZwetschgendatschi — Franconian Plum Sheet Cake
Zwetschgendatschi — Franconian Plum Sheet Cake
Why this dish? We know that Emmy "willingly served pudding and cakes at her informal mathematical gatherings." Zwetschgendatschi, a flat plum cake on yeast dough, is THE shared cake of Franconia: exactly what was placed on the table around coffee and a theorem.
A large sheet of soft yeast dough, covered with quetsche plums arranged in tight scales, sprinkled with cinnamon sugar. The fruits release a slightly tart purple juice that contrasts with the sweetness of the crumb.
When my young people came to discuss ideals and rings, I did not let them leave with empty stomachs—even if, I admit, it was often a neighbor who had baked the cake! You arrange the plums tightly on the dough, like aligning the terms of a beautiful proof, and the oven does the rest. The purple juice stains your fingers, you laugh, you start a calculation again on the back of a napkin. That is how, at my house, mathematics always tasted of plums.
- •Flour — enough for a large sheet (yeast dough)
- •Sourdough or fresh yeast — a piece (leavening)
- •Warm milk — a bowl (dough liquid)
- •Butter — a knob (softness)
- •Egg — one (binder)
- •Quetsche plums (Hauszwetschgen) — a large basket (topping)
- •Sugar and cinnamon — to sprinkle (finish)
Zwetschgendatschi — Franconian Plum Sheet Cake
A large sheet of soft yeast dough, covered with quetsche plums arranged in tight scales, sprinkled with cinnamon sugar. The fruits release a slightly tart purple juice that contrasts with the sweetness of the crumb.
Why this dish? We know that Emmy "willingly served pudding and cakes at her informal mathematical gatherings." Zwetschgendatschi, a flat plum cake on yeast dough, is THE shared cake of Franconia: exactly what was placed on the table around coffee and a theorem.
When my young people came to discuss ideals and rings, I did not let them leave with empty stomachs—even if, I admit, it was often a neighbor who had baked the cake! You arrange the plums tightly on the dough, like aligning the terms of a beautiful proof, and the oven does the rest. The purple juice stains your fingers, you laugh, you start a calculation again on the back of a napkin. That is how, at my house, mathematics always tasted of plums.
Ingredients (period version)
- Flour — enough for a large sheet (yeast dough)
- Sourdough or fresh yeast — a piece (leavening)
- Warm milk — a bowl (dough liquid)
- Butter — a knob (softness)
- Egg — one (binder)
- Quetsche plums (Hauszwetschgen) — a large basket (topping)
- Sugar and cinnamon — to sprinkle (finish)
Ingredients
- All-purpose flour — 300 g (yeast dough)
- Fresh baker's yeast — 15 g (leavening)
- Warm milk — 120 ml (dough liquid)
- Soft butter — 60 g (softness)
- Sugar — 50 g + 2 tbsp for finish (sweetness)
- Egg — 1 (binder)
- Ripe quetsche plums — 800 g (topping)
- Cinnamon — 1 tsp (finish flavor)
Method
- Dissolve the yeast in the warm milk with a spoonful of sugar, let foam for 10 minutes.
- Knead flour, sugar, egg, butter, and yeast into a smooth dough; let double in size for 1 hour.
- Roll out the dough on a lined baking sheet, let rest for 20 minutes.
- Pit the plums, open them like fans, and arrange them in tight scales over the entire dough.
- Bake at 190 °C for about 35 minutes, until the edges are golden and the fruits are melting.
- Mix sugar and cinnamon, sprinkle over the cake while still warm.
How it was made : The Hauszwetschge, a small blue plum with firm flesh, ripens in late summer throughout Franconia. Its low water content allows baking without soaking the dough: that is why it is queen of family sheet cakes, baked in quantity in the village oven.
The contemporary twist : An almond crumble (Streusel) scattered on top before baking and a quenelle of unsweetened whipped cream on the side make it a very chic dessert for receptions.
Emmy Noether · Charactorium
