John Myers
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Plum Dachi with Spice Crumble
The perfect plum dachi with spice crumble recipe with a picture and simple step-by-step instructions.
For the quark oil dough; approx. 24 pieces:
- 150 g Quark (dry)
- 6 tbsp Neutral cooking oil
- 1 whole Egg size M
- 2 tbsp Milk as needed
- 75 g Sugar
- 1 pinch Salt
- Grated zest of 1/2 organic lemon
- 300 g Wheat flour type 405 or 550
- 1,75 kg Plums
- 1 packet Baking powder
For the spice crumble:
- 150 g Butter
- 150 g Cardamom
- 1 pinch Mace, ground
- 300 g Wheat flour type 405 or 550
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 Egg yolk size M
- 0,5 tsp Ground cinnamon
- Wash the plums, remove the stones and drain on a sieve.
- For the spice crumble, put the flour, cardamom, cinnamon and mace in a bowl and mix well. Add the butter in pieces, sugar, vanilla sugar and egg yolk and knead quickly with your hands to form crumble (crumble). Cover and chill in a bowl.
- Preheat the oven to 200 ° C (convection: 175 ° C).
- Mix the quark with oil, egg, milk, sugar, salt and grated lemon zest with a whisk until the mixture is evenly bound.
- Mix half of the flour mixed with baking powder into the dough, knead the rest quickly until the dough is smooth and even. Possibly knead in enough flour by tablespoon so that the dough can be kneaded well and rolled out.
- Grease a drip pan in the oven and dust it with flour. Roll out the dough in the drip pan and pull up a small edge. Brush the dough with a little melted butter and cover with the prepared plums. Spread the streusel on top and bake in the preheated oven for about 35-40 minutes. Take out and let cool. If you like, you can lightly dust the dachi with powdered sugar.
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