Gwetche Kuchen

Gwetche Kuchen Recipe from Hungary | Ingredients: flour, water, yeast, butter, milk, sugar, salt, egg yolks, plums

Region / culture: Hungary | Preparation time: 2 hours | Cooking time: 45 minutes | Servings: 3

Introduction

Gwetche Kuchen is a traditional German plum cake that is perfect for showcasing the juicy and sweet flavors of Italian freestone plums. This delicious dessert is a favorite during the late summer months when plums are in season.

History

Gwetche Kuchen has its origins in Germany, where it is a popular dessert enjoyed during special occasions and gatherings. The combination of soft and fluffy dough with sweet and tart plums makes it a beloved treat for many.

Ingredients

3 cups flour
0.25 cup warm water
1 package of yeast or 2.5 tsp granulated yeast
0.5 stick of butter
0.75 cup scalded milk
3 tbsp sugar
0.25 tsp salt
4 egg yolks
3 to 4 lb (1.81 kg) of Italian freestone plums, washed, cut in half and pitted

How to prepare

Heat the milk until scalding, then add the butter and 1.5 tbsp of sugar. Stir well until the butter and sugar are dissolved.
In a small bowl, add the yeast to the water along with the other 1.5 tbsp of sugar.
Put 2 cups of flour in a large bowl and add the cooled milk, yeast mixture, eggs, and salt.
Beat the mixture well.
Add the additional flour and work the dough until it comes away from the sides of the bowl.
The dough should be very soft and sticky. If it is too thick, add a few teaspoons of warm water.
Cover the dough and let it rise until it doubles in bulk.
When the dough is ready, generously grease the pan with butter (do not flour it).
Put a third of the dough in each pan and butter your hands to prevent sticking.
Using your fingers, push the dough to the outer edges of the pan. The dough may not want to stay there, but as you push the plum halves, skin side down, into the dough, they will remain in place.
Arrange the plum halves in a concentric spiral, placing them close together.
Sprinkle each kuchen with a third of the topping and dot with butter.

Variations

Try using different fruits such as peaches or apricots in place of plums for a unique twist.
Add a sprinkle of cinnamon or nutmeg to the topping for extra flavor.

Cooking Tips & Tricks

Make sure to scald the milk before adding the butter and sugar to ensure that the ingredients are well combined.

- Be patient when letting the dough rise, as this will help create a light and airy texture.

- Use Italian freestone plums for the best flavor and texture in this recipe.

- Buttering your hands when working with the dough will prevent sticking and make it easier to shape the kuchen.

Serving Suggestions

Serve Gwetche Kuchen warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Scalding the milk helps to activate the yeast and create a light and fluffy dough.

- Pushing the plum halves into the dough in a concentric spiral pattern ensures even distribution of fruit.

Ingredient Substitutions

You can use active dry yeast instead of instant yeast, but make sure to activate it in warm water before adding it to the dough.

- Margarine can be used in place of butter for a dairy-free option.

Make Ahead Tips

You can prepare the dough for Gwetche Kuchen ahead of time and refrigerate it overnight. Let it come to room temperature before shaping and baking.

Presentation Ideas

Serve Gwetche Kuchen on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Enjoy Gwetche Kuchen with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Gwetche Kuchen in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Gwetche Kuchen contains approximately 300 calories.

Carbohydrates

Each serving of Gwetche Kuchen contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gwetche Kuchen contains approximately 12 grams of fats.

Proteins

Each serving of Gwetche Kuchen contains approximately 5 grams of proteins.

Vitamins and minerals

Gwetche Kuchen is a good source of Vitamin C and Vitamin A from the plums.

Alergens

This recipe contains gluten, dairy, and eggs.

Summary

Gwetche Kuchen is a delicious dessert that is moderate in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Gwetche Kuchen is a delicious and traditional German plum cake that is perfect for showcasing the flavors of ripe and juicy plums. With a soft and fluffy dough and a sweet and tart topping, this dessert is sure to be a hit at any gathering.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Gwetche Kuchen. It was many years ago, when I was just a young girl living in the German countryside with my family. My mother had invited our neighbor, Mrs. Schmidt, over for coffee one afternoon, and she brought along a freshly baked Gwetche Kuchen to share with us.

As soon as I took my first bite of the delicious cake, I knew I had to learn how to make it myself. The combination of sweet plums, buttery crust, and delicate streusel topping was unlike anything I had ever tasted before. Mrs. Schmidt was more than happy to share her recipe with me, and I eagerly watched as she mixed and kneaded the dough, sliced the plums, and sprinkled the streusel on top.

From that day on, I was determined to perfect my own version of Gwetche Kuchen. I practiced making the cake every chance I got, tweaking the recipe here and there until I found the perfect balance of flavors and textures. Over the years, I have made Gwetche Kuchen for countless family gatherings, holiday celebrations, and special occasions, each time earning rave reviews from my loved ones.

One of the things I love most about this recipe is how versatile it is. I have experimented with different types of plums, spices, and toppings, always striving to create new and exciting variations of the classic cake. Sometimes I add a hint of cinnamon to the streusel, or substitute almond extract for vanilla in the dough. No matter how I choose to customize the recipe, the end result is always a delicious, comforting treat that brings joy to all who taste it.

As I grew older and started a family of my own, I made sure to pass down the recipe for Gwetche Kuchen to my children and grandchildren. I taught them the importance of using fresh, high-quality ingredients, taking their time with each step of the process, and most importantly, baking with love and care. Watching my loved ones enjoy the fruits of my labor brings me so much happiness, knowing that this recipe will continue to be a cherished tradition for generations to come.

Now, as I sit in my cozy kitchen, surrounded by the comforting aroma of freshly baked Gwetche Kuchen, I can't help but feel grateful for the memories and experiences that this recipe has brought into my life. From the simple joy of learning a new baking technique as a young girl, to the pride and satisfaction of sharing my creations with my family, this recipe has become a beloved part of who I am.

I may have learned the basics of making Gwetche Kuchen from Mrs. Schmidt all those years ago, but I have since made it my own, adding my own personal touch and flair to create a cake that is uniquely mine. And as I take a bite of the warm, sweet, and buttery slice in front of me, I am reminded once again of the power of good food to bring people together, to create lasting memories, and to fill our hearts with joy.