Author: Unknown // Category:
Germany Cake
Ingredients
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1/2 cup whole milk
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1 tablespoon all-purpose flour
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1 tablespoon white sugar
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2 (2 ounce) packages cake yeast
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1 1/3 cups margarine
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1/2 cup dry bread crumbs
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4 eggs
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1 1/8 cups white sugar
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8 cups all-purpose flour
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4 teaspoons vanilla sugar
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1 cup whole milk, or as needed
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6 cups fresh plums, pitted and quartered
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1 1/2 cups all-purpose flour
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1/2 cup butter
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1/2 cup white sugar
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1/2 teaspoon ground cinnamon (optional)
Directions
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In a saucepan over very low heat, warm up 1/2 cup of
milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon
of flour and 1 tablespoon of sugar. Remove from heat. Crumble the cake
yeast into the milk mixture, and gently stir until the mixture becomes
creamy. Cover the pan with a cloth, and set aside in a warm place until
the yeast forms a spongy texture, 20 to 30 minutes. While yeast is
rising, melt margarine in a saucepan over low heat; remove from heat and
allow to cool to lukewarm.
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Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
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Place eggs and 1 1/8 cup sugar into a blender, and
process until the mixture is yellow and fluffy. In a large mixing bowl,
whisk together 8 cups of flour with vanilla sugar. Scoop in the egg
mixture, activated yeast mixture, and lukewarm margarine; start kneading
1 cup milk, or as needed, into the dough, a little at a time, until the
dough stops sticking to your fingers and becomes smooth and even. Knead
for at least 15 minutes, working to incorporate as much air as possible
into the dough as you knead.
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Press the dough evenly into the prepared baking
sheet, and arrange the plums over the top of the dough. In a bowl, cut
together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry
cutter until the mixture resembles fine crumbs; sprinkle the streusel
mixture over the plums. Dust streusel with cinnamon.
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Bake in the preheated oven until a toothpick
inserted into the center of the cake comes out clean, 1 hour to 1 hour
and 10 minutes.
Author: Unknown // Category:
Germany Cake
Ingredients
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4 cups all-purpose flour
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1 1/3 cups white sugar
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1 teaspoon grated fresh lemon peel
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1 pinch ground cinnamon
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1 cup butter, cut into chunks
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2 eggs
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2 egg yolks
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1 teaspoon water, if needed
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3 pounds Italian prune plums
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1 tablespoon white sugar, or to taste
Directions
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Place the flour, 1 1/3 cup of sugar, lemon peel,
cinnamon, and butter into the work bowl of a food processor, and process
until the mixture turns grainy. Stop the machine, add eggs and egg
yolks, and process in the machine until the mixture gathers itself up
into one dough ball. If the dough doesn't ball up, stop the machine,
sprinkle several drops of water onto the dough, and process again. Place
the dough into a covered container and refrigerate at least 3 hours or
preferably overnight.
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The next day, preheat oven to 350 degrees F (175
degrees C). Allow the dough to rest at room temperature for about 30
minutes to warm up.
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Roll out the dough on a well-floured surface to make
a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough
circle, and press into a 9-inch pie dish. Quarter and slice the plums,
and place skin sides down onto the dough in a neat ring, starting at the
outer edge and working in a neat row towards the center.
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Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
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Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
