And look at how our boy has turned out! It was just a really good day and an unexpected blessing. I mean, he used to kick General Officers in the shins and bite people. He wants to study history and be a history professor. Well he’s really turned out to be a fine young man! He would not let me open one door or pick up one bag of groceries. I mean, he was precious and sincere, but a REAL handful. Many of you remember that Thomas was such a handful when he was little. He said the subway sandwich he had for lunch was “the best sandwich of his life”. He didn’t mind walking all around base with his mama. It’s actually the most fun I’ve had in a long time! Thomas is hilarious and just an all around good guy. Then we went back to the clinic and waited and waited and by the time we were done there school was already over. Then we went to the commissary and bought pumpkins. Then I took him for his appointment and we were sent away from the lab while the clinic shut for lunch. To kill time in between, my husband and I took him for “coffee” (hot chocolate). We all (the family) got our passports renewed this morning, then we took the kids to school (except Thomas because he had a doctor appointment). My sixth child is now taller than me! I got to spend the whole day with my son Thomas today. Especially if you want to try it right away! It might not slice perfectly, but it is excellent warm. I recommend letting the cake cool completely before you release it from the springform pan, but it’s not completely necessary. This higher heat will crisp the streusel and cook the plums into a jammy, syrupy texture. I make an effort to press plenty of streusel into the gap between the plums and the edge of the pan.īake at 400☏ for 30-40 minutes. It will be crumbly in texture.īefore baking again, sprinkle streusel over the plums. The streusel topping is made by mixing flour, sugar, butter and cinnamon by hand. You do not need to wait for the cake base to cool before you line it with the fresh, quartered plums. Spoon batter into a nine-inch springform pan lined with parchment paper. These are the products I used to make this recipe: I use my heavy-duty stand mixer to combine these ingredients, but you can mix it by hand or use a hand mixer. The ingredients for the sponge cake base are butter, sugar, eggs, flour, baking powder, salt, vanilla and lemon zest. The round type of plums (common plums – red or black plums) are called “pflaume”. Here in Germany, these type of plums are called “zwetschgen”. The are distinct from regular plums by their yellow, dense flesh and oval shape. They are also known as Italian plums and or prune plums. The preferred plums for this cake are what we would call “Damask” plums. The full, detailed, printable recipe is below. The pictures and brief overview of the recipe (below) is what I like to think of as a “story book” presentation. The third layer is a gorgeous, crumbly, buttery, cookie-like streusel topping, lightly flavored with cinnamon. The second layer is comprised of fresh plums. The first layer is a light and delicately flavored sponge cake. Remove from oven, and let sit for 5 minutes, you’ll notice the plums will start sweating, at that point sprinkle a couple of teaspoons of sugar on top.This cake is comprised of three layers. Bake at 350 to 360 degrees for an hour, edges should be golden brown.Layer the plum quarters on top, overlapping each row cut side up. The dough is supposed to be thin, similar to a thick crust pizza. Spread the dough over a thin cookie sheet. 18 – 20 plums (late summer, fall fresh picked Italian Plums) cut into quarters, pit removed.Beat the egg and milk together.Īdd the liquid to the dry ingredients and mixed together to make your dough. As the size of eggs can vary, it works out roughly to 3 oz of milk. In a small measuring cup, crack the egg, and then fill to 1/2 cup with milk. Mix the above ingredients into a bowl, cutting the butter into small chunks. My husbands German plum-cake recipe, just like Oma and Opa used to make! Our U- Pick Plums Happy Monday everyone! We made this plum cake a few weeks back (twice actually because it got inhaled the first time… lol!) It is just too good not to share □ Let me know if you have a chance to try it!
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