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German Cooking & Baking

Bavarian Oktoberfest Pork Roast Recipe

September 25, 2020 by Cornelia Leave a Comment

Invite Oktoberfest into your home. The perfect time for a Bavarian Pork Roast.

It’s Oktoberfest time, only that the traditional Oktoberfest in Munich won’t open its doors this year due to the worldwide pandemic. 

We didn’t want this to deter us from enjoying some Oktoberfest vibes, however, and decided to celebrate with a Bavarian Schweinsbraten or also called Krustenbraten; simply a pork roast with a deliciously crunchy, crackling pork rind.

Most of the necessary ingredients are some we usually have at home already, like onions, carrots, and of course beer – lots of it. The challenge you might run into is to get the right cut of pork, particularly one with the skin on! We found the latter to be quite a challenge. 

The perfect cut – Boneless pork shoulder with skin 

After calling the best butchers in town, including some from which restaurants purchase their meat, we learned that we could get a hold of a pork shoulder but only with the bone still in and definitely no skin. One of the butchers even told us that unless we knew some independent, smaller butcher personally we will have a hard time finding a pork roast with the skin on. “It’s just not produced that way here and we all more or less buy from the same meat plant or big suppliers”. 

Aha! Well, our next call was to a German butcher in town. They had to have what I needed, no?

Unfortunately, they didn’t, at least not on the day I wanted it. The lady however gave me a great tip: “Go try Stater Brother’s. Their party roast”. Really!? 

How right she was! Stater Brother’s Party Roast fulfilled at least one crucial part. It’s a pork shoulder with the bone still in but with the skin on. Yay!! My crackling pork rind was saved.

How to get the famous Schweinebratenkruste = crackling pork rind

Now I had my meat and it was time to start preparing our feast. 

The easiest way to give your pork roast’s skin the neatly shaped diamond pattern is to cut it after having put the roast upside down, skin first, into a pot of boiling hot water . Keep the water low so that you immerse only the skin and keep it there for about 15 minutes. After that take the meat out, tap it dry with a piece of kitchen paper and you are ready to get to work. Your knife will glide effortlessly through the pork skin to give it the desired diamond pattern.

Preparing for a hearty beer sauce – Use lots of dark beer

To get the yummy beer sauce that tastes so delicious with potato dumplings, have a few bottles of beer ready to use. 

After you prepared the pork skin (see above), your roast is ready to be put in the oven. Have the oven preheated to about 350 F, season the pork roast on all sides with salt pepper, sweet paprika and cumin, put it in a roaster, and up it goes into the oven with the prepared pork skin facing up.

After the meat has roasted for about 10 minutes, place the onions, leek and carrots around the roast and add the first bottle of beer. Make sure the liquid is about one to two inches high in your roaster, especially covering all the vegetable. (Burnt onions make the beer sauce bitter!)

Keep the pork roast in the oven for about 1 1/2 hours while routinely adding more beer to the liquid.

Finally, to get the beer sauce’s smooth consistency, pour the liquid into a strainer once the roast has finished cooking. You will need the help of a fork to mash and push the vegetable mixture through the strainer. And, voilà, there is your savory beer sauce!

Don’t forget the Knödel & Brezen – Potato Dumplings & Pretzels, a MUST

In the meantime prepare the Knödel, the potato dumplings that make your traditional Schweinbraten- pork roast dish authentic. I didn’t make my Knödel from scratch, I have to admit, but used the “Rohe Klösse” mix, usually from Knorr. In this case, I only found it from Kartoffelland.

The last touch is a Bavarian Brezen (pretzel), which can’t be missing from a feast like this. If you are lucky you will have a German store near you that can help you stock up on this Bavarian treat. You can never have enough of this German staple food in your home anyway!

Your Bavarian Oktoberfest Pork Roast is ready. Sit back, relax, and enjoy your feast with a nice cool glass of beer!

Ingredients for the traditional Bavarian Schweinebraten – Pork Roast 

  • ca. 2 pounds of pork shoulder with skin (preferably without the bone)
  • salt, pepper, sweet paprika, and cumin
  • 1 onion
  • 1 stick of leek 
  • 1 carrot
  • 3-4 bottles of dark beer (what’s not getting used, drink it. Prost!)

Let us know in the comments how your Schweinebraten turned out in case you tried this recipe.

Images: All food images ©CaliforniaGermans; Oktoberfest lettering image©pixabay.com

Filed Under: Culture, German Cooking & Baking, German Foods & Markets, News Tagged With: Bavarian Pork Roast, German recipes, Oktoberfest, Schweinebraten, Tradition

Xmas Baking Recipe #4 – Gingerbread ‘Leicht Gemacht’

December 21, 2017 by Cornelia Leave a Comment

It’s not Christmas without Gingerbread Cookies!

As a child, I loved using my little cookie cutter forms and produce a variety of differently shaped butter cookies, which I later decorated wildly.  But as much as I enjoyed making butter cookies, I really, really loved to eat Lebkuchen! In fact, I couldn’t get enough of them. My favorite was the Elisenlebkuchen, made by my aunt from a family recipe, which was quite elaborate and required not only ample time but also lots of attention.

On a mission to find a recipe that would combine the easiness of a butter cookie recipe but encapsulate a flavor reminiscent of my cherished Lebkuchen in the final product, I came across this delectable and easy-to-make recipe for gingerbread cookies. And, the fun thing is…I can use all my cookie cutter forms with this kind of dough as well. Bingo!

Dive into our last Christmas cookie recipe for this holiday season!

Bon Appétit!

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INGREDIENTS:

70g  Sugar

180g  Honey

1 Egg Yolk

1 Pinch of Salt

1 tsp  Cinnamon

1 tsp  Candied Orange Peel (orangeat)

5 tbsp  Water

375g  Flour

1 tsp  Baking Powder

PROCEDURE:

Step #1 – First put the sugar and the honey in a pot and heat it up until it turns into a creamy mixture (don’t cook!). Put aside and let cool down. Preheat the oven to 356 Fahrenheit.

Step #2 – Add egg yolk, cinnamon, salt, and water to the mixture and mix well. Put flour and baking powder into a separate mixing bowl and add the honey mixture to it. Blend well. Cover the mixing bowl and let the batter rest for 24 hours.

Step #3 – Roll out the dough and cut out cookies in a gingerbread man shape for example. But any shape works fine. Bake at 350 Fahrenheit (top and bottom heat) for 11 minutes. Sugarcoat or decorate with icing or sprinkles.

Step #4 – Enjoy as a savory Christmas treat with friends and family, or use as a special decoration on your Christmas tree!

Merry Christmas! Happy Holidays!

Image: Pixabay.com


 

Filed Under: Culture, German Cooking & Baking, German Foods & Markets, German Traditions in CA Tagged With: baking recipe, Christmas baking, Christmas cookies, Germans in California, gingerbread man, Happy Holidays, holiday baking, Holidays, Lebkuchen, Traditions

Christmas and the First Sunday of Advent Is Near- Are Your Christmas Cookies Ready?

November 29, 2017 by Cornelia 2 Comments

It’s Holiday Baking Time!

This Friday marks the 1st of December and while we can start opening the first door on our advent calendar (Yay!), we still have to wait a few days to lighten the first candle on our Advent wreath. The first Sunday of Advent is near however and on December 3rd we will officially enter the 4 weeks of Advent before Christmas Eve.

Typical for the Christmas season in Germany is having an Advent calendar helping you countdown to the 24th December, an advent wreath that is the centerpiece in the dining room or living room, and… lots of homemade Christmas cookies to share with family and friends! And some families do take holiday baking really seriously! It’s not uncommon for some families to sport up to 15 different cookie varieties. No kidding!

So…, how is your holiday baking coming along this season?

If you are still struggling with deciding what to bake and want to get inspired, check out our posts on Thursdays. Every Thursday until Christmas one of our CaliforniaGermans contributors will let you in on his or her favorite baking recipe for the holiday season. 

We hope you’ll discover your favorite one among them!

Image: Pixabay.com

Filed Under: German Cooking & Baking, German Foods & Markets, German Traditions in CA Tagged With: Advent season, Christmas, Christmas baking, Christmas cookies, Christmas season, holiday baking

"Fettes Schwein" – A New Food Truck on the Streets of Los Angeles

January 11, 2017 by Cornelia 2 Comments

Fettes Schwein Food Truck

An Alternative to the almighty Currywurst is roaming L.A. streets

German Angelenos be on the look out for yet another new food truck! This time it’s Stojan’s Fettes Schwein truck in bold blue and pink colors, which delights with some Austrian inspired delicacies.

Stojan and Manuela, who left Austria for sunny Los Angeles, are including a traditional Schnitzel on their menu. From Schnitzel Platter to Schnitzel Sandwich,  you for sure will get your Schnitzel fix here.  Their salad bar lets you create your own salad and offers a healthy alternative to ‘all things meat’.

Even though the famous Currywurst made its way also onto their menu, Fettes Schwein has apparently a variety of sausages to offer its clientele as well.

Let’s hope they’ll include some Austrian speciality sausages, that are standard at every ‘Würstelbude’ (sausage stand) in Austria. I’d say, “It’s time for the Käsekrainer! ”

You can check out some of their menu and find out where their truck will be for lunchtime by visiting Fette Schwein‘s Facebook Page.


Photo Credit: ©Fettes Schwein

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Filed Under: Expat Stories, German Cooking & Baking, German Foods & Markets, Life in California Tagged With: Austrian, CaliforniaGermans, Currywurst, Expats, Fettes Schwein, Food truck, Käsekrainer, Los Angeles, Sausages, Schnitzel, Würstel

Weihnachtsbäckerei – Part 5: Butterplätzchen

December 18, 2016 by Cornelia Leave a Comment

butterweihnachtsplatzchenpixabay

Butterplätzchen – Butter Cookies

A classic in German Christmas baking is the Butterplätzchen (butter cookie). It’s a favorite for baking with children. They love using cookie cutters in all kinds of shapes to make these most classic Christmas cookie of all and decorate them later. The difference between American and German Christmas butter cookies might not only be the recipe but also the size. Usually the German variation is thinner and much smaller in size than its US counterpart.

Ingredients for the dough:

  • 250 g – flour
  • 200g – butter
  • 100g – Baker’s sugar
  • 1 egg yolk
  • 1 tbsp – rum
  • grated skin of one lemon

Ingredients for the decoration:

  • 1 egg yolk
  • 1 tbsp milk
  • for decorating: chocolate sprinkles, colored sugar sprinkles or pearls, smarties , coarse sugar, etc.

Prepare a shortcrust pastry ( Knetteig) by sifting the flour on a board, adding the sugar and the butter cut in little flakes on top. Make a little depression in the middle of the heap of the flour mixture and add the egg yolk, rum and grated lemon.

Blend the ingredients by first chopping them with a large knife, then kneading them to a smooth dough with your hands.

Form a big round ball out of the dough, wrap it in parchment paper and let it rest for about 30 min in the refrigerator.

Dust your work surface and a rolling pin with flour and roll out the dough to about 3mm weihnachtsbackereibutterkekspixabaythin. Cut out different forms with your cookie cutters. Place the various cookie shapes on a lined baking sheet, and bake them for about 356-392 Fahrenheit in the pre-heated oven for about 8-10 minutes. They should look golden brown.

Before you start decorating your cookies, place the cookies on a cooling rack. Then whisk the egg yolk used for decorating with the 1 tbsp milk and brush the cookies with a thin layer. Decorate them with chocolate sprinkles, colored sugar pearls or coarse sugar.

…and you are ready to enjoy one of the most traditional German Christmas Cookies!

Happy Forth Sunday of Advent!

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Let us know your favorite German Christmas Cookie Recipe and send it to CaliforniaGermans(at)gmail.com !

Photo Credit: Pixabay.com


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Filed Under: German Cooking & Baking, German Foods & Markets, German Traditions in CA, Life in California, Uncategorized Tagged With: Baking, Butterplätzchen, California, CaliforniaGermans, Christmas cookies, Expats, German, Weihnachtsbäckerei

Weihnachtsbäckerei – Part 4: Coconut Macaroons -Two different ways

December 9, 2016 by Cornelia Leave a Comment

advent-1871511_1920

Coconut Macaroons – Kokosmakronen

Coconut macaroons are an absolute must for any holiday cookie baker. At least that’s what I was told by a very dear American friend, who has lived for years in Germany. When she saw my recent Friday posts on German Christmas Cookie baking, Weihnachtsbäckerei, she insisted that I had to include this old time favorite!

So here we go with her two recipes ! Yes, two recipes: One is with whole eggs and the other one is made only with egg whites. A great recipe, if you have excess egg whites left from your previous cookie baking, which you want to use.

Coconut Macaroons Recipe made with Whole Eggs

Ingredients:

  • 125g Butter
  • 375g Sugar
  • 1 package Dr. Oetker Vanilla Sugar or 1 tbsp of vanilla extract
  • 4 Egg yolks
  • 50g flour
  • 375g shredded coconut
  • 4 egg whites

Beat the butter into a foamy mixture slowly adding half of the 375g sugar, as well as the Vanilla sugar and the 4 egg yolks. After having mixed well add the rest of the sugar. Then gradually add the 50g of flour to the batter together with the 375g shredded coconut.

In a separate bowl beat the 4 egg whites until you get a firm and stiff consistency, then carefully fold it into the coconut mixture.

With 2 teaspoons take out some of the batter, form little heaps of dough and place them on a baking sheet lined with parchment paper.

Preheat the oven to 420-430 Fahrenheit and bake the cookies for about 15-20 minutes until golden brown.

Makes a batch of deliciously golden looking coconut macaroons!

Quick Coconut Macaroons Recipe made with Egg Whites only

Ingredients:

  • 3 egg whites
  • 250g sugar
  • 350g shredded coconut
  • A few drops orange peel aroma by Dr. Oetker or McCormick
  • 150 g hacked pistachios for decorating

Beat the egg whites to a firm, stiff consistency gradually adding the sugar while you keep beating the mixture until it takes on a glossy consistency and has stiff peaks. Fold the shredded coconut together with the orange aroma carefully under the batter.

Form little heaps of dough, put a few hacked pistachios on top and put them on a parchment lined baking sheet. Bake the coconut macaroons in a preheated oven (320 Fahrenheit) for about 10-15 minutes.

Makes beautifully white coconut macaroons with a green pistachio top!

Enjoy!

Let us know your favorite German Christmas Cookie Recipe and send it to CaliforniaGermans(at)gmail.com !

Image: Pixabay.com

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Filed Under: German Cooking & Baking, German Foods & Markets, Life in California, Uncategorized Tagged With: Baking, California, CaliforniaGermans, Christmas cookies, Expats, Weihnachtsbäckerei

Weihnachtsbäckerei – Part 3: Chocolate Wasp Nests

December 2, 2016 by Cornelia Leave a Comment

wesp-new

Chocolate Wasp Nests – Wespennester

Today we are adding a chocolate macaroon with slivered almonds and a touch of cloves to our Weihnachstbäckerei. A very light but intensely flavored Christmas cookie satisfying your chocolate cravings. Thank you Christine R. from San Diego!

Ingredients for 60 pieces:

250g slivered almonds

2 tbsp sugar

250g bittersweet chocolate

4 egg whites

250g sugar

1 pinch ground cloves

Directions:

  1. Spread the slivered almonds on a baking sheet. Sprinkle with the 2 tbsp sugar. Bake them in the oven at 392F degrees for about 15 minutes to let them get golden brown.
  2. In the meantime melt the bittersweet chocolate over a hot-water bath
  3. Let both chocolate and almonds cool down.
  4. Beat egg whites until stiff. Carefully add the sugar and the ground cloves while continuing to beat the egg whites.
  5. Continue to mix the mixture with the electric mixer (on a lower level) for about another 10 minutes until the mixture takes on a glossy and thick appearance. Slowly add and fold into the mixture the slivered almonds and the melted chocolate.
  6. With 2 teaspoons make little heaps of dough and put them on a greased baking sheet.
  7. Bake the cookies on the lowest rack in the preheated oven (302 F ) for about 15-20 minutes.

Enjoy!

Let us know your favorite German Christmas Cookie Recipe and send it to CaliforniaGermans(at)gmail.com !


Image: CaliforniaGermans.com

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Filed Under: German Cooking & Baking, German Foods & Markets, Life in California Tagged With: Baking, California, CaliforniaGermans, Christmas cookies, Expats, Weihnachtsbäckerei

Weihnachtsbäckerei – Part 2 : Rum Squares

November 25, 2016 by Cornelia 3 Comments

sweets-1224509_1280

Rum Squares – Rumwürfel

Gusti F. from Northern California shared her easy to bake recipe for delicious Rumwürfel/Rum Squares. Let’s say it’s a cookie for adults, since the rum flavor is a bit strong for the kids. But I can assure you, you will fall in love with these Rum Squares! They are just so delectable! – Thank you, Gusti!

Ingredients for the sponge dough mixture:

160 g butter

4 whole eggs

500g sugar

500g flour

(60g cocoa if you like the dough to be chocolate colored inside; or you can make half a batch with brown dough and the other half with light dough)

3/4 of a Dr. Oetker baking powder bag

1 small cup of milk

Ingredients for the chocolate/coconut coating:

500g powdered sugar

8 rows of “Blockschokolade” (baking chocolate)

3/4 l rum

1 -2 bags of coconut flakes

Directions:

1. Combine the butter, eggs, sugar, flower, baking powder and milk and blend it into a sponge cake mixture (Rührteig). Once smooth, put half of the dough mixture aside and mix in the cocoa so you can make half a batch of rum squares that a chocolaty inside.

2. Smooth out the dough on a baking sheet that’s covered with parchment paper and put it in the oven for 45 minutes at 356 F.

3. In the meantime, while the cake mixture is baking, prepare the chocolate coating: Grind the baking chocolate (“Blockschokolade”) and mix it in with the powdered sugar. Slowly add the 3/4 l of rum to the mixture while stirring continuously and blending it into a somewhat pasty mixture.

4. After 45 min take the baking sheet out of the oven and cut the cake into little squares.

5. Put the coconut flakes into a bowl. Take each little cake square and dunk it into the chocolate-rum mixture, let the excess chocolate mixture drop off and then roll the chocolate square in the coconut flakes.

6. After step 5, put each square straight into an airtight container so that the aroma of the tasty Rum Squares is preserved.

Enjoy with a nice hot cup of coffee or tea!

Let us know your favorite Christmas cookie Recipe and send it to CaliforniaGermans(at)gmail.com !


Image: Pixabay.com

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CALIFORNIAGERMANS.com, your Go-to Website for Everything German in California. Find a wealth of resources covering German life in California and read about events and other things German that we come across as Expats here in California. http://www.californiagermans.com


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Filed Under: Culture, German Cooking & Baking, German Foods & Markets Tagged With: CaliforniaGermans, Christmas cookies, Plätzchen, Recipe, Weihnachtsbäckerei, Weihnachtsplätzchen

German Christmas Cookie Challenge – Weihnachtsplätzchen

November 18, 2016 by Cornelia 6 Comments

cookie-1786885_1920.jpg

Weihnachtsbäckerei

The holiday season is officially upon us. Next week is Thanksgiving and on Saturday, November 27, is already the First Sunday of Advent and we light our first candle on our advent wreath!

But, hold on…! We need some tasty German Christmas Cookies to complete our German ‘Vorweihnachtszeit’ (pre-Christmas) traditions.

So we thought of having a German Christmas Cookie Challenge!! …Are you in?

Send us your authentic and most loved German Christmas Cookie recipe and be featured here on our website!

Do you have a special recipe that makes you remember those cozy candlelight evenings with family and friends back in Germany? We need it!

Help us bring the comfort and warmth of the beautiful ‘Adventszeit’ (Advent Season) to all the CaliforniaGermans expats here in California! There is nothing like the scent of freshly baked cookies bringing Christmas spirit into our homes.

Send in your favorite German Christmas Cookie recipe to californiagermans(AT)gmail.com 

Every Friday until December 23, the night before German Christmas, we will feature a cookie recipe that is special to a CaliforniaGermans at “Weihnachtsbäckerei” on our website.

To start off the official Christmas Baking Season, here is a Christmas favorite of my family: Vanillekipferl (Vanilla Crescents), a recipe passed down from my grandmother.

Vanillakipferl – Vanilla Crescents

Ingredients:

250 g flour (add a pinch of baking powder)

vanillekipferl-1824345__340125 g sugar

3 egg yolks

200 g unsalted butter

125 g almond flour

50 g hazelnut flour

Bourbon Vanilla Extract

  1. Combine all the ingredients to a dough by hand not the mixer. We call it ‘Knetteig’. Start out with the flour to which you add the almond flour, hazelnut flour and the sugar. Then add the butter (should be at room temperature and cut into little thin pieces) and then add the egg yolks and some Bourbon Vanilla extract. You can start mixing it all with a fork but once the dough gets heavier it’s easiest to just get in with your hands to work a nice smooth dough.
  2. Put the dough to ‘rest’ into the fridge for about 30 minutes.
  3. After 30 minutes cut a chunk off the main dough to make a long 1 inch role which you then cut into 2 inch pieces. (Repeat that step for the whole dough) Take each 2 inch piece and roll it into a crescent with the ends thinning out towards the end. Place your crescents on a baking sheet and put them in the oven for about 10 minutes at 350-390 °F
  4. Then turn the still warm Vanillekipferl in Vanilla Sugar , and your first German Christmas cookie is ready to eat!

Happy Holidays!


Image: Pixabay.com

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Filed Under: Culture, German Cooking & Baking, German Traditions in CA Tagged With: Baking, CaliforniaGermans, Christmas cookies, German cookies, Plätzchen, Recipe, Vanilla crescents, Vanillekipferl, Weihnachtsbäckerei

Zwetschgendatschi Einmal Anders – German Plum Pie with a Twist

September 5, 2015 by Cornelia Leave a Comment

FullSizeRender_1

Every year I could tell when fall was approaching. It was the time when my aunt in Germany was surprising us with her delicious Zwetschgendatschi! I loved this time of the year when the weather was still so pleasant that we could enjoy sitting outside in the garden. The whole family would gather in the afternoons on weekends and my aunt, the ‘baker’ in the family, dazzled us with all kinds of delicacies. My favorite was for sure her Zwetschgendatschi!

Originally she would make it with a Mürbteig (shortcrust dough), but last year I shared a recipe that uses a regular cake base, which turns out to be very tasty as well. Besides it has ‘Streusel’, which I love! Find it here.

FullSizeRenderNow this year upon finding some Italian prune plums at Costco, I thought of giving my beloved pie a little twist.

For everyone including my family here in California, who like plums but who feel a bit overwhelmed by the predominantly pure fruit flavor and who prefer something more cake-like, the following recipe might hit the spot. It’s absolutely quick and easy, thanks to Trader Joe’s vanilla cake mix!

So, here we go:

Ingredients: 

FullSizeRender_3About 2 pounds of Italian prune plums; 2-3 tbsp sugar;  1 box Trader Joe’s Cake mix; 1 cup milk; 1 cup water; 2 eggs; 1 stick melted butter; 3 tbsp rum; 2 tbsp of almond flour (if on hand); 1 tsp cinnamon (or to taste); butter to grease the bottom of a 9×13 pan.

Preparation:

1. Preheat oven to 350 F

FullSizeRender2. Grease a 9×13 pan and prepare the prunes by washing and quartering them. If you have one of these helpful kitchen tools, a plum seeder (Zwetschgen-Entkerner), this is done very quickly.

 

FullSizeRender_23. Place all the quartered prune plums in rows in the greased pan, and top with about 2-3 tbsp of sugar and 2tbsp almond flour (as desired).

4. In a separate bowl prepare the Trader Joe’s Vanilla cake mix as described on the box. Once all the ingredients are all whisked together smoothly, mix 3 tbsp of rum under the dough.

FullSizeRender_15. Thoroughly cover the plums with the cake mix, even out the surface and sprinkle 1 tsp cinnamon over it as you desire. Bake for 35-45 minutes, or until toothpick inserted in the middle of the cake comes out clean. Voilà – your Zwetschgenkuchen/ plumcake is ready !

Extra tip: If you desire more plum flavor, add another layer of fresh plums to the first one! Just use half of the cake mix to cover the first layer of plums then repeat step 3 and cover with the rest of the cake mix. Finish with step 5.

FullSizeRender_3

Bon appétit !

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Images: ©CaliforniaGermans.com

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Filed Under: German Cooking & Baking, German Foods & Markets Tagged With: Pflaumenkuchen, Plum Cake, Plum pie, Trader Joe's, Zwetschgen, Zwetschgendatschi

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