German Plum Rolls (Zwetschgenschnecken)

In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual ‘tarts.’ I call them ‘rolls’ due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They’re best when still warm and served with whipped cream!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.

Step: 2

Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.

Step: 3

Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.

Step: 4

Bake in preheated oven until golden brown, 40 to 55 minutes.

Per Serving: 499 calories; protein 8.8g; carbohydrates 62.7g; fat 24.9g; cholesterol 34.3mg; sodium 585.7mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.