Zwetschge Kuchen / Käse Kuchen

Content, Dark, Food, Photography

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 YeastPrepare 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
The dough recipe

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 KuchenKäse 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
Cake-specific instructions
Prepare CheesePrepare 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
Recipe for filling for Käse Kuchen / recipe for streusel, an alternative topping for plums


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.