Augsburger Zwetschgendatschi    

Augsburger Zwetschendatschi is a typical Southern German tray-baked cake which is very densely covered in quartered damson plums. In order to make the cake, damson plums which were ripened as late as possible and no longer exude any juice are used.

Zwetschgendatschi is usually eaten with an afternoon coffee. It tastes particularly delicious if it is still slightly warm, with whipped cream and a hot cup of coffee or a delicious glass of Alpine milk. Those who find it too sour can sweeten the Zwetschgendatschi to taste with sugar.

Augsburger Zwetschendatschi is, as the name would imply, eaten in and around Augsburg and is usually eaten up in no time.

There are two approaches when explaining the name “Datschi”. One of these is that the word is derived from the old dialect term “Datsche” – the country house in which these cakes were mainly baked in earlier times. The other traces it back to the South German dialect word “detschen, datschen” (to press flat). Unfortunately, nowadays no one knows for certain what the actual origin of the word is.

For the dough: 500 g flour, 250 ml milk, 30 g yeast, 125 g sugar, 125 g butter, 2 eggs, a pinch of salt. For the topping: 1.5-2.5 kg damson plums, i.e. the later, sweeter relative of the plum which exudes less juice.

Using part of the flour, the lukewarm milk and the yeast, make an initial dough and allow it to rise for approximately 15 minutes. Incorporate the remaining ingredients into the dough and allow it to stand once again. Roll out the dough thinly and place it on a baking tray. Place the quartered damson plums in rows on the dough (otherwise the topping will be too thin!). Bake for approximately 25 minutes at 200°C. After it has been allowed to cool, sprinkle with cinnamon and sugar if desired.

Augsburger Zwetschgendatschi is produced by all large and small bakeries in and around Augsburg.

Augsburger Zwetschgendatschi is available only in late summer during the damson plum harvest.

Bayerische Bäckereifachschule