Aluminum in the kitchen

Germany – Zwetschgenkuchen Recipe


  • 2 ยฝ cups flour
  • 1 bag of dry yeast
  • ยฝ cup milk
  • 1/3 cup granulated sugar
  • 2 oz butter
  • 1 egg
  • ยฝ lemon zest
  • Salt
  • 1 kg plums
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon


Heat the milk in a bowl, add butter and mix until all the ingredients are mixed in evenly. Place the flour, sugar and dry yeast in a bowl. Add salt, the egg, the lemon zest and the milk and butter mixture. You can also use a mixer to combine all the ingredients and form the dough into a ball. Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.


Wash and cut the plums in half and remove the pits. Spread the dough out across the full length of the Contital aluminium container, pressing it up against the sides. Lay the plums close together in rows over the whole length of the dough on the tray. Set the pan in a warm place and let it rise for up to another 30 minutes. Sprinkle it with cinnamon and sugar. Bake the cake on the middle rack of the oven preheated to 392F for 40 minutes. Let the cake sit before serving. Add whipped cream if you want.

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