Sep. 13th, 2012 10:37 pm
Ois, Zwoi, Sufflee!
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muckefuckSo Mimi Sheraton's "Swabian" Zwetschgenkuchen isn't remotely like the Bavarian version ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu remembers fondly or the Badener version that I do, but I'm happy with it all the same. Those both call for yeast dough, which has never been my friend, whereas hers starts with a base of Mürbeteig. This I can deal with: Just don't handle it too much and Bob's yer uncle. But the deciding vote in favour of it was that it was the only recipe I could find which incorporated quark. (Technically, it called for sour cream, but as Sahnequark isn't far from that, I decided it was near enough.)
Actually, that's how the whole thing started: I confessed to the GWO that I didn't have a clear plan for the Sahnequark I was buying and he was like, "Why don't you make Pflaumenkuchen?" The next day we were at Treasure Island and the ripe red plums nearly fell into my hand. That's another substitution, of course: Zwetschgen are damsons. But the "black plums" they had were too hard for my taste. She has you halve and stone them, lay them on the buttered crust, strew them with sugar (I used turbinado because we have some) and cinnamon, and bake that.
Then comes the odd part: after 20 minutes, you smother the whole thing in a soufflé flavoured with rum and sugar and bake it another 20 minutes or so. Naturally, the quark makes this denser than it would be otherwise, but it's still a very light medium for the plums to rest in. I miss the beautiful look of the mellow half plums resting on the surface, however. The Old Man says the damsons at Devon look good, so perhaps we'll buy some this weekend and give it another go, this time with yeast.
monshu remembers fondly or the Badener version that I do, but I'm happy with it all the same. Those both call for yeast dough, which has never been my friend, whereas hers starts with a base of Mürbeteig. This I can deal with: Just don't handle it too much and Bob's yer uncle. But the deciding vote in favour of it was that it was the only recipe I could find which incorporated quark. (Technically, it called for sour cream, but as Sahnequark isn't far from that, I decided it was near enough.)Actually, that's how the whole thing started: I confessed to the GWO that I didn't have a clear plan for the Sahnequark I was buying and he was like, "Why don't you make Pflaumenkuchen?" The next day we were at Treasure Island and the ripe red plums nearly fell into my hand. That's another substitution, of course: Zwetschgen are damsons. But the "black plums" they had were too hard for my taste. She has you halve and stone them, lay them on the buttered crust, strew them with sugar (I used turbinado because we have some) and cinnamon, and bake that.
Then comes the odd part: after 20 minutes, you smother the whole thing in a soufflé flavoured with rum and sugar and bake it another 20 minutes or so. Naturally, the quark makes this denser than it would be otherwise, but it's still a very light medium for the plums to rest in. I miss the beautiful look of the mellow half plums resting on the surface, however. The Old Man says the damsons at Devon look good, so perhaps we'll buy some this weekend and give it another go, this time with yeast.
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