This recipe is from my grandmother. The base is a yeast dough that can be used to make two different dessert cakes: Zwetschge (plum) Kuchen, Käse (cheese) Kuchen.
| Prepare Yeast | Prepare Dough |
|---|---|
| – 3/4 cup warm water – 1 tsp yeast – 1 tsp sugar let foam up (about 15 mins) | – 1.5 cups flour – 1.5 cups warm milk – 0.5 cups sugar – 1 egg – pinch of salt – mix – add yeast/water mixture – add flour (about 2.5 cups for Zwetschge Kuchen, 3.5 for Käse kuchen; For Zwetschge kuchen add enough flour to make dough firm, but soft enough to be easily spread out on the baking tray) – mix |
Let dough sit in the mixing bowl for about an hour to hour-and-a-half (until double in size) in a warm place, covered with a damp dishcloth.
| Zwetschge Kuchen | Käse Kuchen |
|---|---|
| – spread dough out on baking tray – top with plumbs (about 50), or blueberries, or streusel – sprinkle with sugar & cinnamon – bake about 30 mins @350F | – form dough into buns, filled with cheese – top with streusel – Bake at 350F for about 25-35 mins |
| Prepare Cheese | Prepare Streusel |
|---|---|
| – 500ml cheese – 1 egg – salt – 1/2 cup raisons – 1 tsp vanilla – 1 scoop sugar | – 1 cup flour – 1/2 cup sugar – 1/2 cup butter cut into pieces – mix |
Notes:
When spreading dough out on tray (with hands) for zwetschge kuchen, sprinkle flour over dough surface and hands to prevent dough sticking to fingers; repeat as necessary.
To make käse kuchen, rollout dough to about 1/2 inch thickness, but, as with zwetschge kuchen, sprinkle first with flour to prevent dough from sticking to rolling pin (or hands if using hands). Cut into squares (about 2-3 inches), dab a tablespoon or so of the cheese mixture in the middle and form dough square into a bun. Place formed buns on baking tray.