Zwetschgendatschi (German Plum Sheet Cake) Recipe

Posted by myfab5 February 25, 2025

Ingredients

Fruit Layer:

The Fruit Layer ingredients for the Zwetschgendatschi recipe are a crucial component of this traditional German dessert.

To make the fruit layer, you will need:

  • 500g Ripe Plums, sliced into 1/4-inch thick pieces
  • 100g Sugar
  • 2 tablespoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1 tablespoon Butter, melted
  • 1 egg yolk, beaten (optional)
  • 2 tablespoons Cornstarch

The type of plums used for this recipe is traditionally a specific variety called “Zwetsche” or “Prune Plum”, which has a sweet and slightly tart flavor. If you can’t find Zwetsche plums, you can substitute with other types of plums, such as Santa Rosa or Italian Prunes.

It’s essential to use ripe but firm plums for the fruit layer, as they will hold their shape during baking and provide a pleasant texture to the cake. Overripe or mushy plums may result in a soggy and unpleasant texture.

To prepare the plums, wash and pat them dry with a paper towel to remove excess moisture. Then, slice them into 1/4-inch thick pieces and set them aside.

Sour cherries (Zwetschgen) 250g, fresh or frozen, pitted

Sour cherries, also known as Zwetschgen, are a type of stone fruit that is commonly used in baking, particularly in traditional German desserts like the Zwetschgendatschi (German Plum Sheet Cake). For this recipe, you will need 250g of sour cherries. These cherries can be either fresh or frozen, but make sure to remove any pits before using them.

When selecting sour cherries, look for fruit that is firm and plump. Fresh sour cherries typically have a more vibrant red color than sweet cherries and a slightly tart aroma. If using frozen sour cherries, follow the package instructions for thawing and pat dry with paper towels to remove excess moisture.

Pitting fresh or frozen sour cherries is an important step in preparing them for use in baking. You can either use a cherry pitter or carefully cut around each pit with a paring knife to remove it. Be careful not to damage the surrounding fruit, as this can affect the texture and appearance of your baked goods.

After pitting, you are ready to proceed with making the Zwetschgendatschi (German Plum Sheet Cake) recipe. Make sure to follow all the instructions carefully to achieve the best results.

Powdered sugar 4 tablespoons

Powdered sugar, also known as confectioner’s sugar or icing sugar, is a finely ground powder made from sugar that has been ground to a smooth, even consistency. It is a common ingredient used in baking and is particularly useful when a fine texture is desired. In the context of the Zwetschgendatschi (German Plum Sheet Cake) recipe, powdered sugar plays an important role as a topping or dusting for the finished cake.

For this recipe, you will need to use 4 tablespoons of powdered sugar, which is equivalent to approximately 2 ounces or 60 grams. It’s essential to note that using high-quality powdered sugar can affect the overall texture and flavor of the cake. Look for a brand that is finely ground and has no lumps or granules.

The purpose of using powdered sugar in this recipe is not only to add sweetness but also to provide a delicate, velvety texture to the cake’s surface. The fine powder dissolves quickly when it comes into contact with moisture, which helps to prevent an uneven or grainy appearance on the finished cake.

When measuring out 4 tablespoons of powdered sugar for this recipe, make sure to level off each spoonful using a flat surface to ensure you’re getting the correct amount. It’s also essential to sift the powdered sugar into a bowl before incorporating it with other ingredients to remove any lumps or air pockets.

In the Zwetschgendatschi (German Plum Sheet Cake) recipe, the powdered sugar will be combined with other ingredients such as butter, eggs, and plums to create a delicious and moist cake. The final product is typically served warm, topped with a generous dusting of powdered sugar, which adds an extra layer of sweetness and texture.

Cinnamon powder 1/2 teaspoon

Cinnamon powder is a crucial ingredient in many baked goods, including our traditional German plum sheet cake recipe, the Zwetschgendatschi.

Here’s what you need to know about cinnamon powder:

  1. Culinary Use:** Cinnamon powder is commonly used in baking to add warmth and depth to sweet dishes like cakes, cookies, and pies. In the context of our Zwetschgendatschi recipe, it complements the sweetness of the plums.
  2. Measuring:** For this recipe, we use a generous amount of 1/2 teaspoon of cinnamon powder. Make sure to level off your measuring spoon for accurate results.
  3. Taste Profile:** Cinnamon powder has a distinct warm, sweet, and slightly spicy flavor. In our Zwetschgendatschi recipe, it subtly balances the sweetness of the plums without overpowering them.
  4. Pairing Suggestions: Cinnamon powder pairs well with many fruits, especially stone fruits like plums. It also complements nuts, chocolate, and other spices commonly used in baked goods.

When working with cinnamon powder, it’s essential to note that a little goes a long way. Too much cinnamon can make your dish taste bitter or overpowering. Start with the recommended amount (1/2 teaspoon) and adjust to taste if needed.

In our Zwetschgendatschi recipe, the cinnamon powder is added along with other spices to create a harmonious flavor profile that complements the plums perfectly.

Almonds or hazelnuts 100g, chopped

The Zwetschgendatschi, a traditional German plum sheet cake, requires an assortment of ingredients to bring its characteristic flavor and texture. Among these ingredients are nuts that play a crucial role in the recipe.

Nuts: Almonds or Hazelnuts

The choice between almonds and hazelnuts is left to personal preference, as both can complement the plum flavors. For this recipe, you’ll need 100g of chopped nuts.

Here are some characteristics of each option:

  1. Almonds
    • Cut into small pieces to enhance their flavor and texture.
    • Have a delicate nutty taste that pairs well with the sweetness of plums.
  2. Hazelnuts
    • May be toasted beforehand for added depth in the cake’s flavor profile.
    • Possess a richer, earthier taste than almonds, adding complexity to the Zwetschgendatschi.

The addition of nuts not only adds texture but also enhances the overall flavor of the Zwetschgendatschi. It is essential to chop them finely to ensure an even distribution throughout the cake.

Tortenboden (Cake Layer)

Cake Ingredients:

The Tortenboden, also known as a cake layer, is an essential component of many German desserts, including the traditional Zwetschgendatschi (German Plum Sheet Cake). When it comes to making the perfect Tortenboden for this recipe, selecting the right ingredients is crucial.

The classic ingredients used in traditional Tortenboden include wheat flour (**Type 550** or **Type 1050**, which are high-protein flours), sugar, unsalted butter, eggs, milk, vanilla extract, and a pinch of salt. The choice of sugar is often a matter of personal preference, with some recipes calling for granulated sugar while others use brown sugar

When selecting the flour, it’s essential to choose a high-protein flour that will provide structure and stability to the cake layer. The **Type 550** flour is often used in traditional German baking, as it has a protein content of around 12-14%. This will help the cake hold its shape and prevent it from collapsing.

Unsalted butter is typically used in Tortenboden recipes, as it provides moisture and tenderness to the cake. The amount of butter needed can vary depending on the recipe, but a general rule of thumb is to use one cup of butter for every two cups of sugar.

Eggs are another essential ingredient in Tortenboden, providing richness, moisture, and structure to the cake. The number of eggs used can also vary depending on the recipe, but a good starting point is three large eggs per pound of flour.

Milk is often added to Tortenboden recipes to provide moisture and tenderness to the cake. Whole milk or 2% milk are commonly used, with some recipes calling for buttermilk or sour cream for added flavor and texture.

Vanilla extract is a common addition to many Tortenboden recipes, providing a subtle sweetness and aroma to the cake. The amount of vanilla extract needed can vary depending on personal preference, but a general rule of thumb is to use one teaspoon of extract per pound of flour.

A pinch of salt is often added to balance out the sweetness of the sugar and provide depth to the flavor of the cake. Be careful not to add too much salt, as it can easily overpower the other ingredients.

Allpurpose flour 200g

Tortenboden, also known as cake layer, plays a crucial role in many German cakes and tortes. It serves as the base for various desserts, providing structure and flavor to the final product.

In the context of Zwetschgendatschi (German Plum Sheet Cake) Recipe, Tortenboden is a mixture of all-purpose flour, sugar, eggs, butter, milk, salt, and sometimes baking powder or baking soda. The recipe calls for 200g of all-purpose flour to create this essential component.

The purpose of using 200g of all-purpose flour in the Tortenboden is to achieve a delicate balance between structure and tenderness. All-purpose flour is an excellent choice for Tortenboden due to its neutral flavor, fine texture, and ability to hold its shape well. The use of this type of flour also enables the cake layer to absorb flavors from other ingredients without becoming too dense or heavy.

When selecting a flour for your Tortenboden, consider using a high-quality all-purpose flour with a protein content of around 10-12%. This will help create a tender and delicate texture in the finished cake. Additionally, make sure to use fresh eggs and real butter for added richness and depth of flavor.

Here’s a list of ingredients you may find useful for creating your Tortenboden:

  • All-purpose flour (200g)
  • Sugar
  • Eggs
  • Butter, softened
  • Milk
  • Salt
  • Baking powder or baking soda (optional)

When preparing your Tortenboden, remember to mix the ingredients well and gently fold in any additional components. This will help maintain the delicate texture of the cake layer.

Baking powder 1 teaspoon

Tortenboden, also known as cake layer or shortcake crust, plays a crucial role in many traditional German recipes, including the Zwetschgendatschi. It serves as the base for the plum-filled sheet cake and provides a delicious contrast in texture to the soft and sweet plums.

The Tortenboden is typically made from a mixture of flour, sugar, baking powder (in this case, 1 teaspoon), and sometimes eggs or butter. The addition of baking powder helps to leaven the mixture, giving it a light and airy texture that complements the dense fruit filling. However, in traditional recipes like the Zwetschgendatschi, the Tortenboden is often left slightly crumbly, which provides a delightful textural contrast.

The inclusion of 1 teaspoon of baking powder may seem insignificant, but it has a profound impact on the final product. It helps to release carbon dioxide gas during baking, causing the Tortenboden to rise and giving it a light and tender crumb. This is particularly important in recipes where a dense or heavy base would overpower the delicate flavors and textures of the plums.

When preparing the Zwetschgendatschi, it’s essential to note that the Tortenboden should be baked until golden brown, but still slightly soft in the center. Overbaking can result in a dry and crumbly base, which defeats the purpose of using baking powder in the first place.

In summary, the Tortenboden is a critical component of the Zwetschgendatschi, providing a light and airy texture that complements the dense fruit filling. The inclusion of 1 teaspoon of baking powder helps to leaven the mixture, giving it a tender crumb and a delicate flavor that enhances the overall experience of this traditional German plum sheet cake.

Granulated sugar 150g

The Tortenboden, also known as a cake layer, is an essential component in many German baking recipes, including the traditional Zwetschgendatschi plum sheet cake. To create a delicious and tender Tortenboden, you’ll need to combine granulated sugar (also known as icing sugar or castor sugar) with other ingredients.

For this recipe, you’ll require 150g of granulated sugar, which is approximately 1/2 cup. This amount will add sweetness and help balance the flavors in your cake layer. When using granulated sugar, it’s essential to note that you can adjust the quantity according to your personal taste preferences.

Here are some key points to consider when working with granulated sugar:

  1. Temperature:** Granulated sugar dissolves best in room temperature ingredients. If your mixture is too cold, the sugar won’t dissolve evenly, and you may end up with a grainy texture.

  2. Measuring accuracy:** To ensure your cake layer turns out light and fluffy, it’s crucial to measure the granulated sugar accurately. Use a digital scale or measuring cups to get the right amount.

  3. Combining with other ingredients:** When mixing granulated sugar with other ingredients, such as eggs, butter, or flour, do so gently and gradually. Overmixing can cause your Tortenboden to become dense and heavy.


When you combine the 150g of granulated sugar with other ingredients in the Zwetschgendatschi recipe, the result will be a delicious, tender, and aromatic cake layer that complements the plum filling perfectly. The granulated sugar adds sweetness without making the cake overly sweet or overpowering.

With these guidelines in mind, you’re ready to create your own Tortenboden for the Zwetschgendatschi recipe. Don’t forget to store any leftover cake layers in an airtight container at room temperature, as this will help maintain their texture and freshness.

Butter, softened 100g

The tortenboden or cake layer in a traditional Zwetschgendatschi recipe plays a crucial role in providing structure and texture to the German plum sheet cake.

For the cake layer, we will be working with butter that has been softened to 100g. This is an essential component as it will help create a tender crumb and contribute to the overall richness of the cake.

The softening process typically involves leaving the butter at room temperature for several hours or even using a stand mixer to whip it until it reaches the desired consistency. The goal is to achieve a state where the butter is pliable but still retains its shape, making it easy to cream with sugar and incorporate into the cake mixture.

In this case, we have specified 100g of softened butter, which will provide ample moisture and flavor to the tortenboden without overpowering the other ingredients. The ideal temperature for softening butter is around 72°F (22°C) to 76°F (24°C), as this range allows the butter to be soft enough to work with while still maintaining its structure.

It’s worth noting that using softened butter instead of melted or hard butter can significantly impact the final texture and appearance of the cake. Softened butter will help create a delicate crumb, whereas melted butter may result in a dense or soggy texture.

In addition to its role in providing moisture and flavor, the 100g of softened butter also serves as an emulsifier, helping to incorporate air and creating a light, tender crumb. This is particularly important when working with cake layers, as they need to be able to hold their shape and provide structure to the finished dessert.

When creaming the softened butter with sugar in the Zwetschgendatschi recipe, it’s essential to scrape down the sides of the mixing bowl frequently to ensure all ingredients are well incorporated. This will help prevent any pockets of butter from forming, which can lead to an uneven texture or flavor.

Assembly and Baking

Tips for Assembly:

To assemble the Zwetschgendatschi, also known as German Plum Sheet Cake, you will need to follow these steps carefully to ensure that it turns out perfectly.

First and foremost, make sure that all your ingredients are ready and within arm’s reach, this includes the sweet bread dough, the plum jam or preserves, the fresh plums, powdered sugar, and any other toppings you like to add.

Below are some valuable tips for assembly:

  • Start by rolling out the sweet bread dough on a lightly floured surface until it reaches your desired thickness. Traditionally, it’s rolled out quite thinly, so be mindful of that.

  • Transfer the dough to a large baking sheet or jelly roll pan lined with parchment paper or grease it with butter or cooking spray. This will make it easy to remove the cake after baking.

  • Dust the top of the dough lightly with powdered sugar, this not only adds flavor but also helps in creating the signature texture of Zwetschgendatschi.

  • Spread the plum jam or preserves evenly over the dough, leaving about an inch from the edges. This will give you room to arrange your fresh plums without making the cake too soggy.

  • Cut the fresh plums into thin slices and arrange them on top of the plum jam in a decorative pattern, you can be as creative as you like here.

  • Bake the Zwetschgendatschi in a preheated oven at 375°F (190°C) for about 25-30 minutes or until it’s golden brown and the dough is cooked through. Keep an eye on it, as baking times may vary depending on your oven.

  • Allow the cake to cool for a few minutes before slicing into it, you can dust the top with powdered sugar again if desired for extra sweetness and texture.

By following these steps and tips, you should be able to create an authentic German Plum Sheet Cake that will impress your family and friends. Enjoy!

Pull the cake out of the oven when golden brown to prevent further browning.

The art of assembly and baking involves several crucial steps, particularly when it comes to creating a traditional German dessert like the Zwetschgendatschi or plum sheet cake. One of the most essential techniques in this process is ensuring that the cake is perfectly baked and assembled before serving.

For the Zwetschgendatschi recipe, the first step involves making a dense, sweet dough from ground almonds, sugar, and eggs. This dough is then spread evenly onto a baking sheet or large plate, depending on personal preference for shape and size of the finished cake.

The key to successfully baking the Zwetschgendatschi lies in its delicate balance between being moist and preventing over-browning. The perfect doneness of this plum sheet cake can be achieved by monitoring it closely while it bakes. When golden brown, usually after a specific time frame that depends on factors such as oven temperature, cake size, and personal preference for doneness, the cake should be carefully pulled out of the oven.

Pulling the cake out at this stage prevents further browning from occurring due to prolonged exposure in the hot oven environment. This attention to timing allows for a delightful contrast between the soft texture inside the cake and the slightly golden crust on the outside, adding a rich sensory experience when cutting into it.

Add a dusting of powdered sugar on top before serving, if desired.

The art of assembly and baking combines two seemingly distinct processes into a harmonious whole, resulting in the creation of an exquisite dessert like the Zwetschgendatschi (German Plum Sheet Cake). This traditional German recipe showcases the importance of careful planning and precise execution in bringing together various components to form a breathtaking final product.

At its core, assembly and baking are intricately linked processes that rely heavily on attention to detail and an understanding of the ingredients involved. When it comes to assembling the Zwetschgendatschi, a delicate balance is struck between the plum filling, the cake base, and the powdered sugar topping – each component plays a crucial role in creating the ultimate dessert experience.

Assembly Steps:

  • Mix the plum filling ingredients, including ground plums, sugar, cornstarch, and spices, until well combined. The goal is to achieve a smooth and even consistency that will complement the cake base.

  • Prepare the cake base by creaming together butter, sugar, eggs, flour, and baking powder in a large mixing bowl. This mixture should be light, fluffy, and evenly textured – setting the stage for the plum filling to take center stage.

  • Layers of the plum filling are then carefully placed on top of the cake base, ensuring an even distribution of ingredients across the sheet cake.

Once assembled, the Zwetschgendatschi is baked in a preheated oven at a moderate temperature (around 350°F) for approximately 45-50 minutes. The key to achieving the perfect crumb and caramelized crust lies in maintaining an even heat throughout the baking process.

The final step in bringing this masterpiece together involves dusting the top with powdered sugar, if desired. This adds a touch of elegance and whimsy, drawing out the sweetness and fragrance of the plums while creating a delightful visual effect.

When presented with the Zwetschgendatschi, diners are met with a vibrant tapestry of flavors, textures, and aromas that evoke feelings of warmth, comfort, and indulgence. Each bite is an invitation to explore the harmonious interplay between assembly and baking – two disciplines that, when combined, result in a truly unforgettable dessert experience.

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