I present to you my absolute favorite dessert of all times…Zwetschgendatschi…which is a traditional german plum sheet cake. If you have ever been to Germany in August or September you will find this cake on every corner. There are two different ways to make the dough and my favorite option is the yeast dough version. My grandmother used to bake this cake back in the day and there have been times where I almost ate the whole thing myself. Not recommended by the way….but it is that good! The mix of sweetness and tartness makes this cake irresistible.
So this year I embarked on the adventure of recreating my favorite summer dessert without grains and dairy and to my surprise, it turned out pretty well right away. After four tries my whole family approved and I am so excited to share this recipe with you.
But first, let’s talk about which type of plums to use for this plum sheet cake
Here in Germany, we call these specific plums Zwetschgen..hence Zwetchgendatschi. As you can see in the picture above they look different than the regular round plums you might be used to seeing in the grocery store. They are oval in shape, smaller and the color is dark purple and they are actually referred to as prune plums (sometimes also called European plums). Unlike their bigger relatives, prune plums are freestone, meaning you can remove the pit easily. Taste-wise they are different as well and therefore ideal for baking. And yes you can definitely get your hands on this variety in the US as well. The best place to get them will be at the farmers market. For this recipe, it is ideal to pick small prune plums that are ripe.
How to prepare the prune plums
If you have a stone remover more power to you. No worries if you don’t, simply slice the prune plums lengthwise with a sharp knife. If they are ripe enough it should be fairly easy to remove the stone. Once you got rid of the stone cut the halves into two slices as I did in the picture below. For the best outcome, you want to cover the dough tightly with the sliced prune plums tightly, halfway covering each other. Personally, I think the more prune plums on a plum sheet cake the better. But of course as with everything, this is an individual choice and there is some room for variation in this recipe to how much fruit you want to use.
This recipe contains eggs. So if you are currently following the autoimmune protocol and haven’t been able to reintroduce eggs, or if you don’t tolerate eggs for other reasons check out my AIP prune plum crumble recipe.
I hope you love this plum sheet cake recipe as much as I do. For questions and comments please refer to the comment section below.