Ploatz is a German dessert. Its Viccys favorite and I tried to follow her grand-grandmothers recipe. For a first try its ok though I have a few things in mind that I want to try to change next time.

Recipe

Dough:

• 300g flour
• 160g milk
• 100g melted butter
• 80g sugar
• 25g fresh yeast
• 2g salt

Optional Fruits:

• 4 pealed and diced rhubarb stems
• same amount of diced strawberries (frozen ones do work fine)

Inner cream:

• 750g curd cheese (‘Topfen’)
• 2g salt
• 50g sugar
• 60g flour
• 3 big eggs
• 1/2 tl cinnamon
• 2tbsp melted butter
• 40g sour cream

Top layer:

• 460g sour cream
• 2 egg yolks
• 2 egg whites beaten
• 40g flour
• two dashes of cinnamon
• 35g sugar
• 20g browned butter

Instructions

Dough:

Mix the yeast, warm milk, sugar and 75g of the flour together. Let the yeast activate while preparing the inner cream. Afterward add the other ingredients and knead the dough. Let it rest for a bit and roll it out equally on a baking tray.

Fruits: We found that the acidity of rhubarb in combination with strawberries worked great for this cake. However, you can substitute them for any other acidic fruits of your choice (for example apricots).

Toppings:

For the inner cream just mix all ingredients together. For the top layer separate the eggs and beat the egg white.
Mix all ingredients but the egg white together. Gently fold that in at the very end.

Now equally spread the inner layer on top of the dough. Once done do the same with the dop layer.

Preheat the oven and bake at 200 degrees for roughly 40 minutes. The top should be golden brown.

Next Time

There are two things that I would change from the original recipe. This dough did not really rise. So either reduce the overall amount of dough and roll it out thinner or reduce butter but increase milk in the dough to get closer to a normal yeast based sweet dough Potentially I did not let the dough rest long enough, though I’m not sure if it would have risen more with that amount of butter in it.. Altered dough recipe

The other thing I would add is something acidic. Red currant between dough and inner cream would be amazing. As an alternative add some citric acid to the inner cream. Added fruits to recipe

Original Dough

We did alter the dough quite a bit. Following is the original recipe. This version was way too oily for both of us.

• 375g flour
• 125g melted butter
• 125g warm milk
• 75g sugar
• 20g fresh yeast (1/2 cube)
• 2g salt