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Swabian Pfitzauf with Stewed Plums | Airy & Fruity
(0)
45 min
Under an hour
Knuspr-Küche
Der Pfitzauf ist ein traditioneller schwäbischer Dessert-Klassiker: Ein feiner Eierteig, der im Ofen herrlich hoch aufpufft und außen knusprig, innen saftig-zart bleibt. Frisch aus dem Ofen wird er mit Puderzucker bestäubt und zusammen mit einem herbstlich duftenden, mit Zimt und Zitrone verfeinerten Zwetschgenröster serviert.
Preparation method
Preparation & stewed plums
Preheat the oven to 200 °C top/bottom heat. Thoroughly grease ramekins (Pfitzauf moulds or a muffin tin) with a little room-temperature butter.
Wash, halve, pit, and quarter the plums. Rinse the lemon with hot water and squeeze out 1 tbsp of fresh lemon juice.
Place the plums in a small saucepan with 60 g of the sugar, the ground cinnamon, and the lemon juice. Simmer gently over medium heat for about 8 to 10 minutes until the fruit is soft and has created an aromatic juice. Set aside and keep warm.
Chef's tip
Do not open the oven door under any circumstances during baking – the drop in temperature could cause the airy Pfitzauf to collapse prematurely.
Traditionally, the pastry is baked in traditional glazed clay moulds, but ovenproof ceramic ramekins or a well-greased muffin tin work equally well.
Ingredients
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