March 11, 2014 by Joanne T Ferguson
“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.
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.
Can 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.
You can make this recipe “simply and easily” with a stand mixer and the old fashioned way of kneading the dough by hand.
- 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
- In a saucepan over medium heat, add milk and butter until butter dissolve; remove from heat; allow to completely cool.
- 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.)
- 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.
- 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.
- Preheat oven to 170C.
- Line a baking tray with baking paper lightly oiled.
- Remove dough from bowl and place on a dusted floured flat surface; knead dough by hand until smooth; do not over knead.
- Roll the dough into a rectangle the length of your tray or as close to it.
- Transfer dough to baking paper lined baking tray and hand pat the dough to fit the tray.
- Spread ricotta mixture over entire surface of the dough.
- Cover ricotta layer with plums and pears.
- In a small bowl, combine xylitol (or if using sugar) and vanilla powder; combine well.
- Sprinkle vanilla xylitol (sugar) combination evenly over plums and pears surface.
- Bake for 25 - 30 minutes until golden brown.
- Remove from over, allow to cool.
- Decorate with thyme (optional) and enjoy!
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!
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.
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?