{"id":17084,"date":"2019-09-07T06:13:32","date_gmt":"2019-09-07T06:13:32","guid":{"rendered":"https:\/\/www.gaumen-schmaus.at\/?p=17084"},"modified":"2019-09-07T06:13:32","modified_gmt":"2019-09-07T06:13:32","slug":"zwetschgen-striezl-aus-topfenteig","status":"publish","type":"post","link":"https:\/\/www.gaumen-schmaus.at\/en\/zwetschgen-striezl-aus-topfenteig\/","title":{"rendered":"Plum dough cake"},"content":{"rendered":"

Next to the pumpkin, the plums are fighting their way to first place. Have you already baked with them, made jame or eaten them a natura?
\nThe plum dough cake with curd is particularly juicy and easy to digest.<\/p>\n

For baking I used the tarte pan<\/a> of the Selection line from St\u00e4dter. I painted them very thin with vegetable oil – the baking result with these products is really great. After baking, normally it’s enough to it clean with hot water. Be careful not to scratch the pan.<\/p>\n

And already it’s your turn,
\nI am happy seeing your results soon.
\nFrom my bakery all the best,<\/p>\n

yours Gaumenschmaus
\n#teamgauumenschmaus<\/p>\n

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Preparation time: 30 min + 45 min baking time
\nIngredients:<\/u><\/p>\n

Dough:<\/u><\/p>\n

250 g curd cheese
\n110 ml whole milk
\n80 ml rapeseed oil
\n100 g brown sugar
\n500 g smooth wheat flour
\n1 pkg baking powder
\n1 Msp. cinnamon<\/p>\n

Filling:<\/u><\/p>\n

100 g plum jam
\n3 tbsp grated almonds
\n1 tsp cinnamon<\/p>\n

1 egg for brushing<\/p>\n

Preparation:<\/u><\/p>\n

For the curd dough, put all ingredients (except flour and baking powder) in a large bowl and mix with a whisk. Add baking powder and flour little by little, finally knead everything together to a smooth dough (I still prefer the hand technique – here you have better instinct).<\/p>\n

Mix jam, cinnamon and almonds in a bowl. Roll out the dough on a floured work surface approx. 55×45 cm, spread both halves of the dough evenly with the existing mixture, then roll up into a dough roll. Cut lengthwise with a knife and cord the strands. Place the plait in the slightly oiled tart tin formed into a wreath – brush with the whisked egg and bake in the preheated oven at approx. 170 degrees hot air for approx. 40 minutes until golden brown.<\/p>\n

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*advertisement<\/strong><\/p>\n

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In joyful cooperation with St\u00e4dter<\/a>!<\/p>","protected":false},"excerpt":{"rendered":"

Next to the pumpkin, the plums are fighting their way to first place. Have you already baked with them, made jame or eaten them a natura? The plum dough cake with curd is particularly juicy and easy to digest. For baking I used the tarte pan of the Selection line from St\u00e4dter. I painted them […]<\/p>\n","protected":false},"author":1,"featured_media":17088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[395,388,390],"tags":[1064,279,11,278,1120,1941,1937,1944,1943,17,1940,1945,1936,1075,964,1942,1452,1855,1583,835,407,569,1938,576,1063,1939],"class_list":["post-17084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot-gebaeck","category-herbst","category-suesses","tag-backen-mit-zwetschgen","tag-bakery","tag-baking","tag-cake","tag-herbst-rezepte","tag-herbstlich-backen","tag-kaffee-striezl","tag-kinder-rezepte","tag-kinderleicht","tag-kuchen","tag-obstkuchen","tag-plum-baking","tag-plum-recipes","tag-schnelle-rezepte","tag-striezl","tag-suesses-mit-zwetschgen","tag-suessspeisen","tag-sweet-recipes","tag-sweets","tag-topfenteig","tag-zimt","tag-zwetschgen","tag-zwetschgen-rezepte","tag-zwetschgenfleck","tag-zwetschgenkuchen","tag-zwtschgen-einkochen","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/posts\/17084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/comments?post=17084"}],"version-history":[{"count":0,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/posts\/17084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/media\/17088"}],"wp:attachment":[{"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/media?parent=17084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/categories?post=17084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gaumen-schmaus.at\/en\/wp-json\/wp\/v2\/tags?post=17084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}