Ingredients
Equipment
Method
- Prepare the Shortbread Crust
- In a stand mixer fitted with a dough hook, combine all the ingredients for the dough. Make sure everything is cold before mixing. Mix until the dough comes together into a smooth ball.
- Using your hands, press the dough evenly into the bottom of a 10-inch cake pan, pressing slightly up the sides to create a rim.
- Make the Filling
- Slice your plums into smaller wedges.
- Sprinkle almond flour over the bottom of the prepared crust — this helps absorb the juice from the fruit while baking.
- Arrange the plum slices in circles, starting from the outside and working inward. Place the plums skin-side down (flesh side facing up). This helps prevent the juice from soaking into the crust.
- Prepare the Streusel
- Grind the whole almonds finely. In a bowl, combine the ground almonds, flour, sugar, and cold butter. Mix by hand or with a paddle attachment until crumbly streusel forms.
- Sprinkle the streusel evenly over the plums.
- Bake
- Bake in a preheated oven at 350°F (175°C) for 45–60 minutes, depending on your oven. In my oven, the cake is usually ready after about 50 minutes — the streusel should be golden, and the plums tender.
- Serve
- Let the cake cool completely. Serve with a generous spoonful of freshly whipped cream or a dusting of powdered sugar.
Video
Notes
For best results and authentic texture, use a kitchen scale to measure your ingredients accurately — just like we do in German baking!
Traditionally, we enjoy Zwetschgenkuchen with whipped cream—nothing fancy! In Germany, we simply whip heavy cream until soft peaks form. You can add a little powdered sugar if you like, but it’s not required.