Plum Cake ("Quetschekuche")

In Saarbrücken, Quetschekuche (plum cake) is traditionally enjoyed together with a hearty bean soup known as Schnippelsches Bohnesupp.

Ingredients

• 1 kg plums (preferably damsons or Italian prune plums)
• 1 kg flour
• 50 g fresh yeast
• 2 eggs
• 500 ml milk
• 200 g sugar
• 125 g butter
• 1 pinch of salt

Preparation

Place the flour in a large bowl and form a well in the center. Crumble the yeast into the well, add lukewarm milk and sugar, and stir lightly on the surface of the flour. Cover the bowl with a cloth and let the dough rest briefly. Add the eggs and a pinch of salt, then knead everything thoroughly until a smooth dough forms. Let the dough rise again for a while. Next, roll it out to about 1 cm thick, place it on a buttered baking tray, and evenly spread 1 kg of pitted plums on top. Bake in a preheated oven at 160° C (320° F) for about 35 minutes, until golden and fragrant.