Zwetschgen are what the old Germans call Pflaumen (plums). They are in season only at the very end of summer, when bakeries and home bakers produce an explosion of plum cakes and tarts. Although the recipe is quite simple, the scarcity of the main ingredient keeps it a special treat. There are as many recipes for Zwetschgenkuchen as there are bakers in Germany. Some have a yeast cake base and the plums are left bare on top. This one has a sweet, pastry-like crust and covers the plums with an egg-sugar-almond mixture before baking. ...
Zwetschgen are what the old Germans call Pflaumen (plums). They are in season only at the very end of summer, when bakeries and home bakers produce an explosion of plum cakes and tarts. Although the recipe is quite simple, the scarcity of the main ingredient keeps it a special treat. There are as many recipes for Zwetschgenkuchen as there are bakers in Germany. Some have a yeast cake base and the plums are left bare on top. This one has a sweet, pastry-like crust and covers the plums with an egg-sugar-almond mixture before baking. ...
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