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Plum Raspberry Galette | JavaCupcake.com

Plum Raspberry Galette

Buttery, flaky free-form crust filled with fresh plums and raspberries makes this Plum Raspberry Galette the perfect dessert to take you into Fall!

Plum-Raspberry-Galette-53wm2I’ve been seeing gorgeous photos of galettes all over the internet this summer and I had no idea what they were or why they were so popular.  So I did a little research and discovered that a galette is like a pie, but it’s made without a pan to bake it in.  It’s made with a free-form crust baked on a flat sheet filled with any fruit of your choice.

I filled mine with plums.

Plum Raspberry Galette | JavaCupcake.com

Plums I picked myself from my friends plum tree in her backyard.  German plums.  So good just on their own but I knew they’d be perfect in this galette.

I wanted to include a bit of sweetness and color and decided on these fresh, local raspberries.

Plum Raspberry Galette | JavaCupcake.com

I didn’t pick them myself, but they are probably the best raspberries I’ve ever had in my life.

This entire recipe took no time at all to put together.  Using the food processor was a breeze and slicing up the plums took only a few minutes.  Don’t let the 2 hour prep time fool you, most of that time is the dough chilling in the refrigerator.

Plum Raspberry Galette | JavaCupcake.com

Have you ever heard of Amarettini cookies before?  I had never seen them before I came to Germany, but they are served in cafes all over Germany with your cappuccinos and espressos.  These small, round cookies taste of caramel and nuts and I used them under the fruit to thicken the juices and protect the bottom crust from getting soggy.

Plum Raspberry Galette | JavaCupcake.com

If you can’t find these cookies, use your favorite graham cracker, biscotti or nut cookie crushed up finely then mix with the flour.

I served my Plum Raspberry Galette with a cup of my favorite coffee, but it would have been amazing with a small scoop of vanilla gelato too.  The tart plums with the sweet raspberries would be delicious with the creaminess of vanilla gelato.  I’m definitely going to have to make this again just so I can eat it that way!

Plum Raspberry Galette | JavaCupcake.com

Do you have any fruit trees in your garden?  This galette is so incredibly simple to put together that almost any fruit would pair perfectly with the flaky, buttery crust!

And let me tell you about this crust.  If you know me… you know that I HATE making pie crust.  I can never get it so it’s light, flakey and buttery.  This recipe, however, is all of those things and it’s FOOL PROOF.  The key is super cold everything and keeping it that way.  Which is why it’s made in a food processor so warm hands don’t heat up the dough.

Plum-Raspberry-Galette-109wm

From now on, I’m making my own pie crust using this recipe and I’m totally making galettes for every season!

Happy Baking!

Plum Raspberry Galette

Plum Raspberry Galette

Yield: 8
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Ingredients

Galette Dough

  • 5.6oz all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 4oz unsalted butter, cubed & very cold
  • 2.5oz ice water (1 large ice cube plus water to equal 2.5oz)

Filling

  • 1/2 cup Amarettini cookies
  • 1 Tbsp all-purpose flour
  • 1lb plums
  • 1 Tbsp butter, melted
  • 2 Tbsp sugar
  • 3 oz fresh raspberries

Instructions

Galette Dough

  1. Measure the ice water and set aside to get cold.
  2. In the bowl of your food processor, add the flour, granulated sugar and salt. Pulse 2-3 times until combined.
  3. Add the very cold, cubed butter and pulse again until just combined and the butter is still in chunks. DO NOT OVER PULSE OR MIX!
  4. All at once, pour in the cold ice water and turn on the processor to low. Run for 5-10 seconds or until the dough comes together. This will happen quickly, make sure not to over process.
  5. Remove the dough and pat it gently into a ball. Wrap the ball in plastic wrap then press it gently into a disc.
  6. Chill the dough for at least 1 hour or until firm all the way through.

Filling

  1. Preheat oven to 400F degrees. Line a flat baking sheet without sides with parchment paper. If you do not have a completely flat baking sheet, simply flip over the one you have so that the edges are down and the flat is up. Place the parchment paper on this side.
  2. Combine the Amaretti cookies and the flour in a food processor. Process together on high until crushed finely. Set aside.
  3. Prepare the plums by washing and completely drying them. Cut them in half and remove the pits. Cut each half into 2-3 pieces long way depending on how big they are. I used smaller plums so most of them were only cut in half.
  4. On a floured surface, roll the dough out to a 15in circle. Don't worry if the edges crack a little, these are meant to look rustic.
  5. Fold the dough in half then in half again so it's a triangle. Carefully move the dough to the prepared baking sheet and unfold it.
  6. Spread the crushed Amaretti in the center of the dough leaving a 2in edge on the outside clear.
  7. Plum Raspberry Galette | JavaCupcake.com
  8. Arrange the plums in over the crushed Amaretti in concentric circles, overlapping slightly.
  9. Fold the edges of the dough over onto the plus, pleating the dough as you go.
  10. Brush melted butter over the top of dough and sprinkle the sugar & any extra crushed amaretti you have over the top of the entire galette.
  11. Bake for 30 minutes on the center rack.
  12. Add the raspberries to the center of the galette. I pressed a few under the crust edges and into the plums, but that is optional. Bake for 15-20 more minutes or until the crust is a rich golden brown and the berries are cooked through. NOTE: If the bottom is getting too brown, move the pan to the top rack for the last 15-20 minutes.
  13. Remove from the pan to a wire rack to cool about 10 minutes before serving. Best if served warm and eaten the same day.
  14. Plum Raspberry Galette | JavaCupcake.com

Notes

Dough & filling recipe originally from Fine Cooking.

 

German Plum Cake | JavaCupcake.com

German Plum Cake

Ripe, sweet, juicy plums are one of my favorite fruits in the Fall. Here in Germany, the most delicious cake is make from these dark purple pitted fruits, Plum Cake!

German Plum Cake | JavaCupcake.com

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With less than a year left in Germany, I’m determined to learn to bake as many of my favorite treats that I’ve come to love in the last 3 1/2 years.  Cake rectangles topped with fruit and struessel are a German staple and one of my most favorite desserts.

In Germany, small purple plums are in season beginning in late summer and continue into the Fall.  They are an inexpensive fruit to purchase but they make one of the best and most unexpected additions to cake.

Before I lived in Germany, I had never seen plums in cake before and to be honest, it would have never crossed my mind to use them in a dessert.  Let me tell you though, this Plum Cake is one of my all time favorite treats in Germany.

German Plum Cake | JavaCupcake.com

Now, you may be thinking, “This doesn’t look like a cake?!”  And you’re right!  German cakes come in all shapes and sizes.  The base of is almost a bread like dough made with yeast and rolled out into a pan.  Topping the dough  is a whipped cream and quark mixture topped with rows of fresh plums and a streusel to die for.  Hmmmm… yeah.  This really is the quintessential fruit cake in Germany.  It’s a must have and now a must bake!

There are several names for this German Plum Cake including Pflaumenmuskuchen or Zwetschgendatschi.  When I go into the bakery, I just smile and point and say, “Pflaumenkuchen, bitte!”

German Plum Cake | JavaCupcake.com

I translated this recipe from a German baking book I picked up at the Kaufland here. It’s called Omas beste Kuchen by Parragon Books.  You can buy it on Amazon if you’re interested.  The book is full of traditional German cakes that can be found in all the bakeries here!

If you need help with measurements in the recipe, you can download my Baking Conversion Charts to help you with the conversions!

Enjoy!

German Plum Cake

German Plum Cake

Yield: 16-20 slices
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Ingredients

Crust

  • 175ml milk
  • 350g all-purpose flour
  • 21g yeast (3 envelopes/packets)
  • pinch of salt
  • 40g granulated sugar
  • 1 large egg
  • 1tsp vanilla sugar
  • zest of 1/2 a lemon
  • 60g unsalted butter

Filling

  • 2 large eggs
  • 50g granualted sugar
  • 500g quark
  • 2Tbsp corn starch
  • 100g heavy cream
  • 850g or about 30 small purple plums, pitted & quartered

Topping

  • 200g all-purpose flour
  • 100g granulated sugar
  • 100g unsalted butter, cold
  • powdered sugar, for garnish

Instructions

Crust

  1. Warm milk in a sauce pan to 100F-110F degrees and set aside.
  2. Sift the flour into a bowl. Make a well in the center and pour in the yeast. Sprinkle the salt and half the sugar over the yeast. Add 50ml of the warm milk (about 1/4 cup) and vigorously stir together with a wooden spoon. Cover with a towel and set in a warm place to proof for about 10 minutes (may take longer if it's not warm enough).
  3. Using a stand mixer with the dough hook, place the dough into the bowl. Add the egg, sugar, vanilla sugar, lemon zest and the butter and mix until combined. Add the remaining milk and mix until smooth. Cover and let rise in a warm place for 30 minutes or until doubled in size.

Filling

  1. Wash and remove the pits of the plus. Slice the plums into quarters (4 pieces) and set aside.
  2. In the bowl of your stand mixer with the whisk attachment, whip the cream until stiff.
  3. In another bowl, whisk the eggs and sugar until fluffy and the color has lightened. Mix in the corn starch and quark and stir until smooth.
  4. Gently fold the quark mixture into the whipped cream being gentle not to deflate the cream.

Topping

  1. In a bowl, combine the flour and sugar. Cube the butter and add it to the mixture. Using a pastry blender or a fork, cut the butter into the flour and sugar until crumbly.

Assembly

  1. Preheat oven to 350F/180C degrees.
  2. Grease a 30x40cm pan with butter and flour.
  3. Knead the proofed dough 3-4 times on a lightly floured surface. Gently roll the dough to the size of the pan. Transfer the dough to the pan, pressing it into the sides and edges.
  4. Spread the filling evenly over the dough.
  5. Arrange the plums in rows on top of the filling.
  6. Sprinkle topping over the plums.
  7. Bake 30-45 minutes until golden brown. Turn heat off and let the cake rest in the oven for 10 minutes.
  8. Cool completely then garnish with a dusting of powdered sugar.
  9. Cut cake into rectangles and serve with coffee or tea.

 

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