🇩🇪 Baking a Zwetschgenkuchen (Plum Cake) with a German Friend
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- You can learn a lot about the language and culture of a country through baking one of their most popular desserts, and that was definitely true for me as Kirsten, from @KirstenJoerg, taught me how to bake Zwetschgenkuchen (Plum Cake)! I learned new baking vocabulary and really enjoyed the stories she shared with me about baking with her mother as a child in Germany. You'll hear a lot more German in this video than usual, so I hope you'll enjoy that aspect of this video.
A German Lesson through Baking Zwetschgenkuchen (Plum Cake) 🇩🇪 with my dear German friend, Kirsten! Check out her channel here - / kirstenjoerg
#germany #germanculture #germanylifestyle #kuchenrezept #kuchen
Plum Cake Recipe - www.chefkoch.de/rezepte/14763...
One thing we discuss over and over in the video is how there is so much less sugar in German desserts and sweets than in the USA. There are also many baking differences to note, and we share them in the video.
Kirsten and I became friends virtually through TH-cam, and this was the first time we met in person! We had SO much fun filming this video together and laughed a ton - make sure you check out our bloopers at the end of the video!
📖 See the blog post that goes with this video here - mymerrymessygermanlife.com/ba...
//CHAPTERS//
0:00 - Intro
0:24 - Meeting Kirsten for the first Time
0:1:28 - Get to Know Kirsten
02:29 - How We Became Friends through TH-cam
04:34 - About Zwetschgenkuchen (Plum Cake)
06:49 - Ingredients You'll Need
07:42 - Dessert Differences Germany vs. USA
08:56 - Fresh Yeast (Frische Hefe) - Totally New for Me!
10:39 - Making the Butter/Milk Mixture
11:40 - Time to Make the Dough (Teig)
15:32 - Egg Differences Germany vs. USA
17:15 - Time to Assemble the Cake
18:06 - How to Prepare the Plums (Zwetschgen)
20:23 - How to Make the Whipped Cream (it's different than in the USA)
20:57 - Trying the Cake with our son, Grayson!
23:05 - Time for Kevin to try the Cake!
24:41 - Enjoy our Bloopers! (LOTS of Giggling!)
🇩🇪 Life in Germany blog posts and videos here - mymerrymessygermanlife.com
//PLAYLISTS/
🇩🇪 Life in Germany - • Life in Germany
🇩🇪 Raising Children in Germany - • Raising Children in Ge...
🇩🇪 Traveling with Kids - • Traveling with Kids
🇩🇪 Germany is Beautiful - Relaxing Nature Videos of Germany - • How Germans & Scandina...
🇩🇪 Christmas is Magical in Germany - • First Time Trying Germ...
//ABOUT US//
We are a family of six, with four kids and a cat 😹, who moved from the USA to Germany in February of 2021 to pursue our dreams of adventure, travel, learning another language, and integrating into German life. We hope you enjoy our videos about our journey to integrate - the highs and the lows of being foreigners on the adventure of a lifetime.
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The chemistry between the two of you is amazing! And thanks for showing "the mess" which is just how a kitchen looks after cooking/baking. I love seeing real people living real lifes not the unrealistic Instagram version of it ❤️
Thanks for saying that about the mess! I agree, I like to see real life, too. But it's like when you know a friend is coming over, you clean up the mess before they come. But with really good friends there isn't as much pressure. 😄
@@MyMerryMessyGermanLife Yeah, I'm like this too and I work on becoming more relaxed with not feeling the need to tidy up everything before having guests. But when friends are here I actually don't care that much about the mess after cooking together. I rather enjoy their presence and clean up later ❤️
@@bugbean5500 love that, it’s so much better to enjoy their company and let the mess go!
Awesome job on the cake!
Just a little hint from a professional. When working with fresh yeast (Frischhefe) it benefits if you form a "pre dough" (Vorteig) which consits of the yeast with you dissolve in a few tablespoons of the milk and add a spoon of sugar and let it rest under a kitchen towel in a small bowl at a warm spot for about 15-20 minutes. This will make the yeast really come to life and when you add the pre dough to the rest to form the dough when you bake it the dough will become way fluffier and airy because the dough will raise way more than just the method of "hinein bröckeln".
Also this type of cake is soooo german. We call them Blechkuchen. You can keep that base recipe from the dough and then you just add any seasonal fruit, it works well with apples, pears, rhubarb, cherries and any other fruit. Also some add Streusel (crumbles) on those sometimes.
What great tips! Thanks so much. And such a good point that the dough is a base for any kind of fruit. I was thinking that also. So I will continue to use this recipe over and over!
Without the sugar in the dough and more salt you can use the dough for Zwiebelkuchen.
when the yeast is treated that way, it probably is not only "more alive" but also can be mixed with the other ingredients more equally to not have different spots that rise well and others that don't rise at all.
btw: i like the cinnamon taste (also when using apples, for an xmas feeling :-) and very little sugar on the fruit since i now prefer to have it more sour and even without cream (as a child, it had to be sweet and with sweet cream). everybody else can add sugar and cream later to his own piece of cake :-)
We add a layer of "cheese cake - quark mixed with vanille pudding powder and sugar and an egg" above the Hefeteig before we add the rhubarb with rhubarb cake. That somehow works against the sourness of the rhubarb - but can be done with the other fruits, too.
@@trudchena-e4517 Ah yes! That's next on my list to make. I made Kurbiszuppe last year and need to make Zwiebelkuchen this year.
Das habt Ihr beiden gut gemacht! Man kann die Pflaumen/Zwetschgen noch dichter auf den Kuchen legen. Dann ist er noch fruchtiger und saftiger 🙂. Viele Grüße aus dem Westerwald
Grüße in den Westerwald! Hoffe bei Euch ist es Nachts noch nicht so kalt!
Sarah: "The Kitchen is a mess." - Kevin: "Well, it resulted in very tasty stuff. - That is all that matters!" Happy Birthday, Sarah!
Vielen dank! ❤
Salmonella is very common is just that food laws and husbandry laws for chickens are very different.
In Germany the eggs are not allowed to be washed to have an incentive for the farmers to have a clean environment for the chickens. And chickens are tested regularly for salmonella and called back from stores if they find any.
Ahh okay thank you for explaining that!
@@MyMerryMessyGermanLife that's the same reason why europeans say "no thanks" to american chicken meat since it is chlorinated. The US chicken farmer therefore has less to worry about hygienic conditions in the coop during rearing if the end result is sterilised with chlorine anyway.
Yes, and on either side of the pond there is a risk that the egg contains salmonella inside the egg already. So, you can get sick with either, but the odds are very, very small.
It is interesting to note that studies indicate that there is little difference in egg born illness between washed and unwashed egg processing.
I couldn’t believe that Kirsten was not English, great accent and pronunciation. Although the give away was when Kirsten described the centre of the plum having a seed, I think most English people would use the term stone? Though seed is more precise. Still a fabulous English speaker and great fun too.
This video puts the biggest smile on my face! What a great day that was. Well, amazing 3 days all over, will never forget it! Thank you so much for having me.
It makes me smile, too. I’m so glad we have our videos to remember our special weekend together! ❤
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I love the Obstkuchen-Saison every year. My grandma has a garden and always makes a bunch of Pflaumenkuchen, Stachelbeerkuchen and Rhabarberkuchen. She makes the "gedeckte" (covered) variety, which means she covers them with a thick, crispy layer of beautiful Butterstreuseln! And every year she says that "the cake didn't turn out as nice this time!" and every year we disagree and tell her it's just as delicious as last year.
I love it! Grandmas are the best!
In Limburg, our most 'German' province, kroezelvlaai (Stachelbeerkuchen) are famous in July and August, when the berries are harvested. The sour taste combines great with warm weather and is refreshing. Though I like it, it gives me shivers. And I am glad it's only served for two months usually, I hate to say no to vlaai.
Zwetschgenkuchen must be Sour. The sweet Creme at the top is enough.
I simply love this video. I have been following Kirsten and Jeorg for more than a year and your channel since you first moved to Germany. I love all of you. You make me smile and feel good about life in general. I have been to Germany 5 times and to the UK, I think, thirty times. I have so many good memories of my times in both countries. I am planning a trip to England again this winter and you have motivated me to include another trip to Bavaria whilst I am there.
Oh wonderful! I love that you also have been following their channel. Thank you for your kind comments. 😍
wunderschön ... ich musste immer wieder so lachen! :)
😂You are so funny together. It was nice to see your normal family madness for a short time.A thumbs up for each of you!👍👍
Oh thank you - I’m glad you enjoyed the family craziness! 😂
i dont know kirstens channel but i loved the collab. the chemistry between you guys was just amazing..I loved her british accent.
Zwetschgenkuchen is a must have in the fall season.
My late mum used to make Zwetschenkuchen every weekend and i loved to eat the batter. Never had any issues with the raw eggs.
Happy birthday :)
With regular cream (don't know about H-...) and if it is eaten immediately you don't need "Sahnesteif". That's more for decorations which shall hold some time or if it will stand a bit.
Eating the batter (especially the Biskuitteig 😍!) is divine! My grandma and mum (ans later me) always left some extra for us children! And if they forgot? Very unhappy children 😉!
You two ladies should do more videos together, lots of fun! 😃🍰👍🏼
I'm so glad you enjoyed it! We had so much fun!
You are becoming more and more German, Sara! Nothing is more German than a good Hefekuchen with some fruit. My mum used to make one or two of those every weekend, and we enjoyed it on Sunday and ate the leftovers on weekdays. Depending on the region, there are different ways of finishing it off - a lot of people use streusel, but my mum always poured a cream-egg-mix over it before baking. It was very soft and tasty and the cake was less dry. You can make cakes like that with almost anything - apples, cherries, red currants, apricots, peaches, gooseberries, blueberries ... the list goes on. It's always the same procedure - yeast dough, fruit, streusel or another kind of icing, bake, eat. Very easy if you've done it once or twice. If you don't like your cake to be dry, you can also add a kind of custard quark mix before putting on the fruit. Happy baking!
In my opinion the crumbles (Streusel) are the best part of a Zwetschgenkuchen ( Zwetschgendatschi in Baverian)! I love them so much, that I will be making twice as much as recomended in the recipe.:) The recipe will be in your baverian cookbook, Bayerisches Kochbuch. In mine it is on page 609 or 640.
Ah cool! Okay I’ll look for it in my cookbook. Yeah we almost did a Streusel but then had no time left.
You beat me to it! Zwetsch(g)enkuchen must have Streusel and Schlagsahne! 😊
In Franconia it's named "Zwetschgenplootz".
Yeah, it needs to have Streusel ❤
@@Auflesen Zwedschgenbloodz - t und b gibt's bei uns doch ned 😉
In my neck of the German woods we call it "Pflaumenkuchen" and yes, it is very yummy :). Even better if the Zwetschgen /Pflaumen come from your own tree, because then you can be sure that they are fully ripe. My parents had a garden with lots of plum trees and the minute the first plums were ripe, we baked the first cake with them. Then later, we also made Pflaumenmus (plum jam?) and compote. Plums, apples, and pears are the quintessential autumn fruits for me.
Hello, I'm General James Charles McConville from Quincy, Massachusetts, I'm presently in Ukraine helping with Heavy war machines, weapons, Are you from the states 🇺🇸?..
Yes my Oma and my Mom made pflaumenkuchen every fall when plums were ripe and I still look forward to it every fall! I was born in Canada but recipes like this made me appreciate my German heritage! And I love pflaumenmuss too! We also enjoyed a similar cake with sliced apples on top- Apfelkuchen!
@@marilyndoering2501 Due to my Government job, and personality. it's will be a pleasure for a General.seeking For a friendship.from you. can we chat privately ?
I grew up with having Zwetschgenkuchen in Germany. Just visited Ruhpolding and had just about every day ein Stück Zwetschgenkuchen mit Sahne. You two ladies are hilarious. It is always so much fun to watch your videos. Thank you for sharing.
Hello, I'm General James Charles McConville from Quincy, Massachusetts, I'm presently in Ukraine helping with Heavy war machines, weapons, Are you from the states 🇺🇸..
I love Zwetschgendatschi. ❤
Ah yes, the Bavarian term for it!
@@MyMerryMessyGermanLife "Datschi" is the short version in Bavaria. I assume its always with "Zwetschgen"
Fate brought you two together! A beautiful friendship that’s sure to be lifelong. Have to say you literally speak each other’s language and get each other as if you have known each other for age’s! That’s the best kind of friendship!
❤
As a Kirsten and Joerg followers just loved you both. Thankyou
you two are a great match -so cute !!!
me, I didn't even notice the so called "mess" until it was pointed out. 🤣 just looked like a real life kitchen to me instead of like if you go to Ikea for instance and end up in the kitchen section.
was a really hilarious vid. laughed along with. must have been a fun day. always great to have friends over or meet new people. ☺️
Enjoyed you two together. Many laughs and a good time .
❤❤❤
Happy Birthday! I enjoy both your channels! It's wonderful that you were able to get together.
In Westfalia it's bakes longer and the plums are more ripe, so there is a lot of juice oozing out :) We also put Vanillezucker in the whipped cream. but this is a far healthier recipe, I'll try that!
Ooo that all sounds delish!
This was wonderful seeing and hearing the German and English together.
Love love love the good vibes and energy.... Thank youuuu 🙏💕🙏
Love the video, so refreshing & great collaboration!
So glad you guys are enjoying this fun video! Make sure to check out Kirsten's channel and see her video of our trip to Salzburg and hanging out at my house - th-cam.com/video/HyyfE5I_z9I/w-d-xo.html. Also check out our second video where I interview Kirsten about what's it's like to live in the UK as a German - th-cam.com/video/uJrX4tMrLOA/w-d-xo.html
love this Episode!
So much fun !
Awesome video, great chemistry! I really love Kirsten‘s personality! I didn’t know her channel before but I will check it out now.
Kirsten and Sara, it is such a joy to follow your exploits on TH-cam!
Your videos are charming, wholesome and informative.
Thank you for investing so much love and passion into this work. ❤
Love you two girls! Great and lovely video! Thank you
First of all, happy birthday. Oh the cake looked so good and delicious. I love fresh fruit cake in general, homemade of course. Whether it's with plums, strawberries, peaches or topped with other fruits. Fresh it still tastes best.
Thank you! Yeah this cake ist sehr lecker!
I adore Zwetschgenkuchen. We make it with the crumble but I’ll take it either way. 😂 And yes, whipped cream. Sooo good.
I’m definitely going to add the Streusel next time!
i love how much fun you all are having! used to cook with my landlady when we lived in Heilbronn:) such good times😍
What a sweetheart your friend is! Thank you both!!!
Your Videos always make me smile😁 Thank You again.
I grew up eating this delicious cake, but never learned what the name was, I simply called it "German Plum Cake." My German mother made it in the Autumn. I too have made it many times and introduced my Vermont friends to a less-sweet dessert. I've also served it as a treat with brunch. Thank you to you and Kirsten (whose channel I've followed for a few years.)
So cool you brought it to Vermont!
Gail-Elizabeth England@Pflaumenkuchen wird es eher in Norddeutschland genannt.
Beide Namen sind also richtig
This video was especially wholesome. You two are so nice and sweet and have a great chemistry. And Sonntagskuchen along with all that? Perfection!
My version of Zwetschgenkuchen is very similar, but i glaze the Zwetchgen with Marillenmarmelade before. Looks delicious!
My husband and I are working towards moving us and our three kids to Germany.
I, embarrassingly, just got really excited when I heard your friend had my same name. Means I belong right 😂
Good luck with your plans!
You joke :-) But it is true!
Though often spelled _Kirsten, Kerstin_ & _Kirstin_ the names all share a background as Low (in the sense of flat [GER: _platt_ ], meaning northern & coastal) German / Nordic versions of Christine.
Maybe to give some sense of the name's association, if you were to look up German Olympians of the past decades or similar public figures you would indeed find numerous name cousins. :D Numberwise, these would have most likely been born in and around the 1970s, but the name is evergreen & not particularly dated.
Further fun fact, additional examples for related names are the gender neutral _Kersten_ and the male associated _Karsten_ / _Carsten_ ( Platt / Nordic variant of Christian).
Good or rather much _Glück_ to you! :D
Happy Birthday to everyone 🎂🎉🥂🍀 Herzlichen Glückwunsch nachträglich zum Geburtstag und alles erdenklich Gute 💝💐🕯️
what a wonderful video, you ladies are so adorable together. I totally enjoyed the calm atmosphere that had. Every season has his fruits and there's somewhere a recipe for a tasty cake. You should definitely do more together, you both had fun.
Have a good time 😊
Interesting… my parents came to Canada at 14 and 18 years old (they are 84 and 88 now) and still sound totally German!!
Kirsten sounds 90% English and has almost no German accent
Yeah it’s amazing how well she speaks English!
What a lovely video 😍 I miss the German Zwetschgenkuchen 😍Well done! And I agree on the "less sugar" part 😊❤️Kirsten is so sweet 😊Will definitely check out her channel! ☺️
vibes and personal chemistry are just great 👍
Thanks, Daniel 😊
My German mom called it floumkuchen (spell?). Sometimes with streusel on top. Mom also put a couple teaspoons vanilla sucre in the cream too, but not too much. Mom passed in 2000, so thanks for the memories
Pflaumenkuchen 😉 „Zwetschgen“ are just a special kind of plums
@@Sophie-bm8zs yes "Zwetschgen" is a certain type of plum, though I have the feeling it is more a southern term. In my northeastern region people would also call them "Blaue Pflaumen" (blue plums) or "Kuchenpflaumen" (cake plums)
I remember very well that my mother baked a cake for every weekend, it smelled very well and the left over dough was a treat for us kids.
Absolutely adore Kirsten and Joerg. Now I get to see another side of Kirsten today. Looked like so much fun. I’ve always eaten raw batter that included raw eggs, never ever had it made me sick. There’s always a chance, but so far it hasn’t dissuaded me from scooping from the bowl or snatching a taste. Happy times. Great bloopers. Mary
Ein Zwetschgenkuchen-video am Sonntag 🥰 just perfect! What a lovely cooperation, you both are so awesome and funny.
So glad you enjoyed it. ❤
@@MyMerryMessyGermanLife not at all, but rather torture : shops in germany are closed on sundays, bakeries also after noon, and i don't bake cakes myself :-(
ps: LOL, 💘💖💔
This is so true! I have 2 recipes from american TH-camrs that I regularly bake and I only put 50% of the sugar. I was really shocked the first time I put the full amount. It was way too sweet for my german tastebuds.
Well, taking 50% of sugar is already my rule of thumb for German recipes. I, definitely, wouldn't take 50% even for American ones. 😅
Enjoyed this very much so! Kirsten & Joerg are one of my favorite channels! I'm in TN and I totally agree with you on the differences in cultures! This place gives me a headache! 🍁
I enjoy both channels. Thanks
Happy Birthday or hope up a beautiful Birthday and enjoyed the plumb cake/bread.
As I do with all videos from my favorite channels, I saved the video to my "watch later" list so I can watch it on my "smart TV". Both of you and your husbands and the kids are so sweet. 🥰 I agree that we Americans may be "sugar junkies". I may be one of them because I love my "chockies" at book-reading time! Hope you all are enjoying a nice autumn.
Love the bloopers
That was so much fun too watch 👍🏻😃. Sadly I had eaten all my Zwetschgen Kuchen yesterday 😢now I got a serious craving for it and none is left.
We can see how much funn you both were having, happy for you 😅❤
Thank you! 😍
Oh thats so lovely to see^^
.we are halfway thru watching….taking a coffee break. We are loving this video - and you are making my husband’s favorite cake. But seriously, how much Prosecco have you all had? Happy Birthday 🎉🎁 Sara!
We didn't drink any alcohol during the baking of this video! Hahaha Kirsten actually doesn't drink alcohol at all - she doesn't like it. This is our true energy together!
And it was awesome!
Nothing better than Zwetschgenkuchen with potatoe soup.
I haven't discovered yet for what dough hooks are good for. When the dough is thin, use ordinary hooks, otherwise hands are more comfortable to use. Instead of Sahnesteif i prefer a little bit salt or lemon juice. When you keep the cream cool it will hold it's form for quite a while.
Wow, you made Zwetschgenkuchen. So nice to see you enjoyed it! My grandmother used to make dozens of baking sheets every autumn. It is one of the easiest and fastest cakes, I think it is also great for beginners. And to make cream is easy as well. But although I am German, I never use "Sahnesteif". It is useful only if the cream will stand for some hours, otherwise you won´t need it. And I put a tiny little amount of vanilla sugar into the cream as well. And lots of plums and lots of cinnamon 😋
Nothing never happen to me in Peru a d we get amor of salmonella for other reason’s lol
Great to see you two having so much fun! Absolutely loved this video! Hilarious bloopers and Kevin tasting the cake with Nachtisch-filled kids in the background was simply heartwarming!
And: thanks for the tip cutting the Zwetschgen once again after removing the seed! never knew that.
So glad you enjoyed it! Thank you! ❤️
That Räuchermännchen is so nice! You are going to have so much fun with that come advent!
Ooh, thanks for the tip on kirstens channel, its great!
That was fun! The cake looks delicious, and anything to eat with whipped cream is a personal favorite. So true what you say about sugar in the US. I've been following Kirsten & Joerg for a couple of years now and she introduced us to you. And it's always a pleasure to meet another "Sara." Following you now too, from San Diego, California.
Pflaumenkuchen - my favourite! Love it so, so much.
It’s so yummy!
You might want to invest in cake forks (Kuchengabeln) - they're smaller and lead to smaller bites, so since every bite is enjoyable, so each portion lasts longer, at least subjectively.
Good catch, they didn't have proper German dessert forks? Oh no!
I really love to hear the difference between Brit and US english in your conservation. Cause at school we all learned british, i miss it so often. Most youtoubers, films or artists are american
Yeah that's true. The British accent is really beautiful. Us Americans love to hear British English!
because of different influences like us vs uk tv series, we started to mix up the dialects, words and spelling in school. our teachers then corrected us and required to use only ANY single ONE of the two and stick to it.
nowadays, i rarely speak english at all, but because of the internet i am probably more fluent in writing (maybe less in spelling) a mixture of them :-) :-(
Yeh but its like stiff and bad britisch english without slang idoms dialect or anything intresting anyone sounds like a bad programmed robot with school english
So personally inprefer the amarican or a freely mixed english over what i had in school
@@Anson_AKB that must be SO confusing for students learning English!
@@Anson_AKB Actually, that was the very same rule we had at our school! After so many years, I finally find out: "We are (well, were) not alone!" 😁 Nonetheless @My Merry Messy Life, it wasn't really confusing. At least for me the difference was more like speaking average contemporary German (American English) compared a watered-down dialect of it (like for example the PM of Bavaria or people in Austria do). More or less only like the difference between "color" and "colour"/ "lift" and "elevator".
When my kitchen is done and I have an oven I will be making this for my brother.
I live in UK mum was English and dad German.
Oma used to make this, we almost missed a plane home one year so she could feed us plum 🍰🙂.
You have brought back many happy memories.
What a great collab💖👍🏻love Kirsten and Joerg
Aren’t they great?! Love their channel.
Hello, I'm General James Charles McConville from Quincy, Massachusetts, I'm presently in Ukraine helping with Heavy war machines, weapons, Are you from the states 🇺🇸?..
Hello to you and your family, love from 🇬🇧 good luck with your channel, Kirsten sent me, so PROST, and DANKES.
👍🙂👍
Thank you, I will try this recipe..♥
Hope it turns out well for you!
I love kirstines smile and laughter 😃
Happy Birthday hope enjoyed the “cake”.It’s also more of a sweet bread with plumbs baked into the top, cinnamon/sugar to make a glazing and lovely whipped cream. 🎉🎉 Looks delicious.
Add a little bit of Cinnamon, it tastes so much better then
Ooo I love Zimt
Gorgeous ladies! I love it
In Northern Germany, we would often leave out the sugar/cinnamon mix and also the Streusel, but just sprinkle it with coarse sugar (Hagelzucker) after baking.
this is not a generall rule for Northern Germany. I know the adding of sugar only prior to serving, because it produces juice and would make the dough soaking wet.
A tip for a quick and easy way to open a plum and remove the big seed - to eat the plum:
It depends a bit on the plums, but usually it is possible to squeeze them by holding them betweeen the thumb and the index finger from top to bottom (squeeze the longer dimension) and squeeze the plum to about half of it's size. You can get some drops, be prepared, maybe do it above the kitchen sink or do it outside.
The trick is, that the pointy ends of the seed inside the plum cut open the plum while you squeeze it with your fingers. That's why it's important to squeeze the plum along the longer dimension to let the pointy ends of the plum dig into the fruit and cut it partially open.
Then usually you can tear the plum open with your hands and remove the seed and eat the plum. You can do it all with your hands with a fresh picked plum even while standing at a plum tree if you have one.
I think, it works best, when the plum is not too soft. But it should not be too "green" either, it's a bit of a balance how ripe it should be for this method.
But I have had plums where it does not work so good, the plum sticks to both halves of the flat sides of the seed, that's not the preferred way it could be, but it depends on the plums and how ripe they are.
Usually it's a quick and easy way to open a plum to remove the seed.
I have not seen any other fruit where this method works, but it's worth trying it with plums, at least when they are not too soft. Soft plums can still be good or even better though, but not so easy to open them up ;-) You could still eat a soft plum around the seed, but it's a bit of a mess... ;-)
Look for the typical medium orange color of the inside of the open plum. When it's dark inside, it's not good.
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And it's a great idea to do this video! Thank you!
The whipped cream does not really taste on it's own without sugar, but when you eat it with the cake, then it tastes all together. But some or many people (I don't know how many) eat the cake without the whipped cream. It's a case or personal preferences.
A coffee is nice to have with such a cake - with any cake. Oh, here you have it again: "Kaffee und Kuchen" ;-)
Hi Sara and Kirsten 🙋♂. Believe it or not, but today, it`s the first time, a delicious smell of Zwetschgenkuchen 🍪🍑came ot of the speakers of my notebook !!!
Well done, Kuchen and video 👍. Have a nice day and a good week. Liebe Grüße Klaus Z.
Hallo Klaus! So glad you could smell the cake through the screen. 😄
A Bavarian British American Zwetschgendatschi. Many families have their traditional recipes. Bavarian Rundfunk dedicated a whole film to Zwetschgendatschi and the different traditions. Some people prefer a short pastry. I love your cooperation. I hope you do this again. It Was nice to see Kevin in the end, enjoying the Datschi. I wish you wonderful autumn days and adventures.
Hier ist der link th-cam.com/video/ZxAo5Sk8Iz4/w-d-xo.html
What a coincidence, I baked two baking trays of plum cake in mid-September. Your friend's recipe is very similar to the recipe I used. For as long as I can remember, my family has always had this cake with plums, and of course with cream. It is a seasonal cake, as plums are only available in Germany between August and October. The plums differ from the "standard" plums. They are smaller, firmer and more acidic but better suited to a baking tray.
Zwetschgen = prune plums
Yes that’s something I didn’t mention in the video that the plums are much different than the ones we are used to in the US!
Got a Goldtröpfchen (kind of cheesecake) in the oven and watching your video! 😁 Next up.. Gebrannte Mandeln. Because it is my mother's in law birthday. ❤️
Zu aller erst: Herzlichen Glückwunsch zum Geburtstag den beiden Damen in der Familie!
It's great to see you are diving deeper into our culture! I would be missing the crumbles, they are a must, in fact there can never be enough crumble ;-P
The usual ratio is 2:1:1 Flour:Butter:Sugar - so if one of the ingredients is low you can adjust easily. Also, that kind of yeast dough is a base for many different cakes. Especially with yeast dough you'll want to eat the edges of the cake first as they taste better when fresh out of the oven.
As to the chaos: it shows you actually live there. Ordnung ist das halbe Leben - und was ist die andere Hälfte?
Ihr zwei seit ja knuffig 🤗 So ein Zwetschgenkuchen ist super lecker 👌 Lass gleich ein Abo da! Liebe Grüße nach England 🙋♀️
14:40 If you look at the label on the machine there you might find an abbreviation KB10 or KB15. This means Kurzzeitbetrieb, short term usage, 10 minutes or 15 minutes respectively. It simply states that you can use the machine only for that time under full load before it suffers damage. Means the motor gets hot and the insulation of windings melt. This may happen only in one spot. But that will be enough to make a short. (less length of windings but higher amperage flowing through it) It is like a tear in your nylons which will over time get larger and larger until they become unusable. Same with the motor. So using it for kneading can lead to overload of the machine and damage it. Always pay attention to the length you use it under full load. If it gets significantly warm let it cool down at least twice the time you did use it before you use it again.
I just love this collab video. And obviously, Zwetschgenkuchen is my favorite as well. Just a few notes. After your last video together with Kirsten I watched some videos on her channel. To be honest for me she speaks such a british english that she sounded like a native Brit for me. So it was very interesting to observe her speaking German here in your video for the first time. I'm thinking about asking her british subscribers in her next video to make a comment what they think about her perfection level as I'm truely unable to rate it. For me it just sounds incredible perfect, just like a native speaker.
The cake itself - mouthwatering, one of my favorite cakes at all. If I make it, I just add some crumble to make it a crumble cake (Zwetschgen-Streuselkuchen) like my grandma and mom made it. And also true - I usually make a bit more dough to eat it raw, scrape the dough bowl ... childhood memories where I often argued with my dad who gonna eat it, which is the same nowadays with my granddaughter.
Last but not least, one question about your family size as you always say, a family of 6 with a cat and a hamster. Is it still / again that way? IIRC, you've got a second hamster after the first one was hiding for a while till you found him again.
Hi Opa Andre! ❤ Yeah Kirsten’s English is very very good and when I first started watching by her channel, I thought she was English, too! It took me a few months to learn that she and Joerg are both German!
Yes we do have 2 hamsters now and this video was filmed before we got the second hamster, I think. Or maybe I just forgot we had two hamsters when we filmed it…I can’t remember now! Haha
That was nice to watch =) Nice to see Kirsten and her husband, will check her Channel too ... sigh, there goes another hour ...
It’ll be an hour worth spent! Their videos are gorgeous 😊.
There´s hundreds of recipes for the batter for Blechkuchen, yeast dough being just one of them.
On the topic of eggs and salmonella.
You are right, the difference between Europe and America is, that American egg's are washed. This removes the protective layer, therefore american eggs have to be kept in the refrigerator. If they are more likely to have salmonella in them because of that, I cannot say. If stored correctly, they shouldn't.
European eggs can be kept at room temperature (if you had them in the fridge once, keep them in the fridge from there on out. The condensation on the eggs may otherwise harbour bacteria).
The thing with European eggs is, that they may have salmonella on the shell. Therefore it is actually good kitchen hygiene to wash your eggs before cracking them in order to prevent bacteria like salmonella entering your food that way. Also always remember to wash your hands after handling any fresh chicken product (live chicken, meat or eggs).
It is not recommended to eat the dough. This is because, if you are unlucky you may get sick from only one single salmonella (if it is an especially aggressive strain). This is different to other bacteria, were you generally need a minimum amount of bacteria, before expecting to get sick (e.g. Listeria).
However the chance of getting sick from eating any product with raw egg such as dough/batter, fresh mayonnaise or original mousse aux chocolat is very low, when you follow good kitchen hygiene. And of course the longer you leave food like that out in the open, the more likely it is, that salmonella have grown to such high amounts that even a comparatively weak strain may cause an infection.
Personally I do eat products with raw egg in them. I am healthy and even if I get salmonellosis, most likely I'm just spending a day or two on the toilet.
However I do not let kids at summer camp where I am a supervisor eat those products, because they cannot assess the risk associated with this in their own. I would also advise people with suppressed immunity (very young, pregnant, old or others) to not consume these kinds of products.
Food nerd over and out. 🤓
You kitchen looks like everyone else's:)
The background noises are so good.
I enjoyed this video so much!!!
In Eastern Europe, as a kid, a desert that I sometimes had was a raw egg yolk beaten with sugar. (I see on the internet it is called a Kogel-Mogel, but nobody called it like that back home). The eggs came directly from my grandma's hens, never disinfected. Never had an issue because of that. And to this day, I like to have a small piece of fresh yeast when I use it for baking. I love how it tastes and it is rich in B vitamin.
I also liked the egg yolk with sugar as a kid (in Eastern Europe). My mom always let me eat the raw dough until she added the egg white. She always said it's okay to eat the yolk raw but not the egg white, because that's the part which is more likely to be contaminated with salmonella (although I think if the egg really has salmonella it doesn't matter which part you eat anyway...) Our traditional home made mayonnaise is also made with raw egg yolk.
Let's be honest, this kind of cake is less about the cake and more about the fruits and the cream. The cake part is just so that you can eat it easier ;-)
That’s exactly right! 😅
Enjoyed the video. Kristen is such a sweet lady. Fun to see you together. Like giggling girls 🙂💟🌷🇾🇪
I love the batter.... mostly more then the end result^^
And happy birthday!
ZwetschgenDATSCHI!!!! 😍 now you've done it. I'll have to make some. I'm also using the recipe from the "Bairisches Kochbuch" (and ABSOLUTELY always try the raw dough!! we never refridgerate the eggs, its only a problem if you leave the OPEN egg outside of the fridge) but I learned from my Greatgrandmy to put an INSANE amount of Zwetschgen - almost vertikal standing, doubble the amount you used - on top! When the sugary fruit juice flows down and starts to caramelize, everybody comes running because of the scent! 🎉 We don't make Streusel, but put a little bit of cinnamon&sugar on top right before eating it.
I had so much fun watching you two!! it felt like having an afternoon meeting with friends, thanks for that! 💕
That was funny! 😂 Is there any plan of doing some more girls talk for the adult channel, too? 😜
Guten Appetit und herzlichen Glückwunsch nachträglich Ihr Geburtstagskinder!
You reminded me of trying to make a cake with apples and plums today! ✌️🤤
Happy Birthday Ella and Sara! 🎈🎈🍰 🍰
Danke! ❤