Can Pflaumenkuchen Really Be a Sugarless Recipe?

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March 11, 2014 by Joanne T Ferguson

Germancake-sugarless-xylitol-whatsonthelist-recipeCan Pflaumenkuchen Really Be a Sugarless Recipe?“, I “hear” you say?

“What’s a Pflaumenkuchen?”, you also want to know?

Pflaumenkuchen aka Zwetschgendatschi, Quetschekuche or Prummetaat is a sheet cake made from yeast dough spread thinly on a baking tray and topped with pitted plums.

I have had this cake in my What’s On The List folder for ages from when I first saw Deebra’s German Plum Cake (Pflaumenkuchen) on Passionate about baking.

As you may have read recently via In My Kitchen, March 2014, Princess What? (recently from British India, Adelaide Part I and II) shared some plums and pears that “magically” came her way from a friend!

Today is the day it appears “slightly adapted” based on my food lifestyle of limiting sugar.

Based on some of my prior posts, you would know I use Xlear Australia Xylitol products exclusively (and as a courtesy) in my daily cooking and baking.
Crockpot-romary-lavender-rolls-whatsonthelist-jpg English-muffin-bread-xyltiol-sugarless-whatsonthelist Birthday-cake-dessert-whatsonthelistCan you FEEL the love and passion in creating recipes that are sugarless and yum?

Today there is also a bit of a twist with Joanna’s Plum and Pear Sugarless Pflaumenkuchen.

This recipe was made “Thermomix assisted”, but please don’t fret if you don’t have a Thermomix YET!
Thermalina-Thermomix-machine-whatsonthelistMore about Thermalina’s cossie coming soon via blog post!

You can make this recipe “simply and easily” with a stand mixer and the old fashioned way of kneading the dough by hand.

Joanna's Plum and Pear Sugarless Pflaumenkuchen
 
Prep time
Cook time
Total time
 
#easy #entertaining #fun #fruit #pear #plum #dessert great for #breakfast #lunch #brunch
Author:
Recipe type: Baking
Serves: 12
Ingredients
  • Ingredients for Base
  • 65 grams butter (see note)
  • 220 ml milk
  • 400 grams self rising flour, sifted
  • 7 grams dry yeast
  • 1 egg
  • 1 pinch sea salt
  • 65 grams xylitol (feel free to substitute sugar)
  • Ingredients for Ricotta Topping
  • 175 grams ricotta
  • 50 mls fresh cream
  • 65 grams xyltiol (feel free to substitute sugar)
  • 1 kilo stone fruit; used combination of pears, plums (see note)
  • 1 small bunch thyme (garnish optional)
  • 1 tablespoon xylitol (feel free to use sugar)
  • ½ teaspoon vanilla powder
  • oil for proving bowl
  • oil spray
  • flour for dusting
Instructions
  1. In a saucepan over medium heat, add milk and butter until butter dissolve; remove from heat; allow to completely cool.
  2. In a stand mixer (or if using your Thermomix), add sifted flour, yeast, egg, salt, vanilla powder and sugar. (see notes) (Thermomix : Sp 6, 7 sec; then knead 2 minutes.)
  3. Blend ricotta, xylitol (or sugar) and cream in a stand up mixer until smooth (in the Thermomix Sp 8, 10 sec; scrape sides; repeat); set aside.
  4. Remove dough from bowl used; place into a bowl slightly coated with oil; cover with plastic wrap for 1 hour or until dough has doubled in size.
  5. Preheat oven to 170C.
  6. Line a baking tray with baking paper lightly oiled.
  7. Remove dough from bowl and place on a dusted floured flat surface; knead dough by hand until smooth; do not over knead.
  8. Roll the dough into a rectangle the length of your tray or as close to it.
  9. Transfer dough to baking paper lined baking tray and hand pat the dough to fit the tray.
  10. Spread ricotta mixture over entire surface of the dough.
  11. Cover ricotta layer with plums and pears.
  12. In a small bowl, combine xylitol (or if using sugar) and vanilla powder; combine well.
  13. Sprinkle vanilla xylitol (sugar) combination evenly over plums and pears surface.
  14. Bake for 25 - 30 minutes until golden brown.
  15. Remove from over, allow to cool.
  16. Decorate with thyme (optional) and enjoy!
Notes
Made butter via Thermomix; feel free to use store bought butter.
Plums were cut into quarters; pears into small pieces.
If using sugar, do not allow sugar to touch yeast as it will kill off the yeast.
Use non-Thermomix scales to measure ingredients.
If using xylitol, your Pflaumenkuchen "may" not rise as high as if using sugar.

Why not sit back with your coffee or tea and enjoy Joanna’s Plum and Pear Sugarless Pflaumenkuchen photos by me!

Can Pflaumenkuchen Really Be a Sugarless Recipe?
Cake-healthy-plum-German-whatsonthelist Pear-plum-cake-German-whatsonthelist-recipe Plum-pear-cake-whatsonthelist
Hands up, who would like to try Joanna’s Plum and Pear Sugarless Pflaumenkuchen today?

Did you previously think “sugarless” dessert and “yum” would never be in the same sentence?

Have you ever tried a sugarless dessert (using honey and agave nectar are natural sugars, but are still sugar)

Anyone with a sugar related condition would know that “any” sugar is still sugar and not optimal for your body’s overall best performance.

For those considering losing weight, with high blood sugar or cholesterol, would YOU consider giving Xylitol a try?

Not because Xlear Australia has provided the product as a courtesy, I am A LOT happier and healthy for using Xylitol in my daily life in cooking and baking too.

If you enjoyed this post, feel free to FOLLOW via Twitter, LIKE via Facebook, SHARED via Google+ and LOVED being PINNED…on Pinterest!

All comments “on my blog please”, shares and pins MAKE MY DAY!

I think you now know the answer to my initial question.

Can Pflaumenkuchen Really Be a Sugarless Recipe?

44 thoughts on “Can Pflaumenkuchen Really Be a Sugarless Recipe?

  1. Glenna Anderson says:

    This looks and sounds absolutely amazing Joanne! Healthy and declicious gets my attention.

  2. satrntgr says:

    YUM – looks good!! Pinned it to try later! 🙂

  3. I had Pflaumenkuchen on a recent visit to Germany and yours looks just like the one I had there. I like that you have added pears and I’m seriously impressed you made your recipe sugarless! I can’t wait to give this a try. Thank you for sharing with us at the Hearth and Soul hop. Pinned 🙂

  4. This looks really delicious Joanne!! Love all the ingredients you used!! 🙂

  5. Hi Joanne – This looks like a wonderful recipe, and your photographs are so beautiful! Thanks so much for sharing with the Let’s Get Real party.

  6. Kerry C says:

    My mom has a plum tree that tends to get a little out of hand from time to time. I will have to keep this in mind next time she is desperate to get rid of plums. I have never heard of a thermomix. I’m going to have to check it out. Thanks for sharing at Saturday Dishes.

  7. Karly says:

    Hi Joanne!

    I featured your recipe for this week’s Tasty Tuesdays!
    I hope you’ll stop by and link up again this week!

    http://mrsthreeinthree.com/2014/03/tasty-tuesdays-54.html

    -Karly

  8. dianeroark says:

    My grandpa use to grow plums but I have never had them in a cake. I would love to try this German cake. It looks delicious and healthy.
    Thank you so much for linking up this cake at Saturday Dishes blog hop. I pinned it.
    Blessings,
    Diane Roark
    recipesforourdailybread com

  9. My Kitchen Stories says:

    This looks gorgeous indeed and a great use of plums. i am not very good at making recipes without sugar

  10. I know I can’t pronounce that word and definite I can not spell it! But what a beautiful slice it is and it’s amazing what can be made these days without sugar. Plums are so plentiful at the moment I should give this a try xx

  11. This is a fantastic looking recipe, I would really love to try your cake. I am actually so glad I ran in to this recipe. Stunning!

  12. Amira says:

    Pflaumenk…. what? Joanne I cannot even pronounce this 🙂 but it is a lovely recipe. I love plums and for sure I love cakes.

  13. It is a new dish to me, but this looks incredible!
    Lovely photography 😀

    Cheers
    Choc Chip Uru

  14. Laura says:

    I had never heard of Pflaumenkuchen! It sounds very intriguing. I will have to try it sometime!

  15. That loos really good Joanne! Great that you did it in Thermalina too 🙂

  16. Liz Posmyk of Bizzy Lizzy's Good Things says:

    Yummy!

  17. Sounds delicious Joanne and the photos are terrific. I’m sure fruit and ricotta combination is really yummy.

  18. peacefulnightdove says:

    Wow!! This dessert is GORGEOUS!!! Is it Swedish? German?? Mine??! Ha!! 😀 😉 I wish!! Just beautiful! 😀 (Kelly@ wildflourskitchen.com)

  19. Never heard of it before, but it looks lovely 🙂

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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