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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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  1. Sift dry ingredients for cake together
  2. Cut in butter and well mixed
  3. Make a well in the center
  4. Add egg yolks and water and mix well
  5. Turn out on a well-floured board and knead for a few minutes
  6. Place in refrigerator to chill for one hour before using
  7. Wen cold
  8. Roll dough into a thin sheet and cover bottom of 13 x 9 inch cake pan
  9. Sprinkle with bread crumbs and dot generously with butter
  10. Mix the egg yolks
  11. Sugar and cream together
  12. Reserve
  13. Wash plums
  14. Cut into halves and remove stones
  15. Arrange fruit in rows on top of the bread crumbs
  16. Sprinkle with 1 cup of sugar
  17. Pour cream mixture over the top
  18. Bake in 350f oven for 45 minutes

Step 14

Total Time in Minute 90

Ingredients Count 10

cooking zwetschenkuchen   plum cake

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Baking powder



Egg yolks





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