Ingredients
-
2
-
1/2
-
1/2
-
2
-
2/3
-
2
-
1/3
-
-
-
2
-
1
-
2
-
2
-
2
-
Directions
Zwetschenkuchen – Plum Cake, A delicious substitution for the plums would be apricots From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Steps
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1
Done
|
Sift Dry Ingredients For Cake Together. |
|
2
Done
|
Cut in Butter and Well Mixed, Make a Well in the Center; Add Egg Yolks and Water and Mix Well. |
|
3
Done
|
Turn Out on a Well-Floured Board and Knead For a Few Minutes. |
|
4
Done
|
Place in Refrigerator to Chill For One Hour Before Using. |
|
5
Done
|
Wen Cold, Roll Dough Into a Thin Sheet and Cover Bottom of 13 X 9 Inch Cake Pan. |
|
6
Done
|
Sprinkle With Bread Crumbs and Dot Generously With Butter. |
|
7
Done
|
Mix the Egg Yolks, Sugar and Cream Together; Reserve. |
|
8
Done
|
Wash Plums, Cut Into Halves and Remove Stones. |
|
9
Done
|
Arrange Fruit in Rows on Top of the Bread Crumbs. |
|
10
Done
|
Sprinkle With 1 Cup of Sugar; Pour Cream Mixture Over the Top. |
|
11
Done
|
Bake in 350f Oven For 45 Minutes. |
