German cake makers: does anyone have a recipe for a plum streuselkuchen?

[Caligula]

i have loads of plums. They'll go off if I don't use them up. And I remembered the existence of streuselkuchen - anyone got a good recipe?

This looks good. Would you like me to translate?

Pflaumenkuchen aus Quarkölteig mit Streuseln

Man nehme:
1 Ei
100 Gramm Zucker
150 Gramm Quark
6 Esslöffel Öl
1 Prise Salz
1/2 Päcken Backpulver
300 Gramm Mehl
3 kg Pflaumen
Zubereitung:
Ei, Zucker, Quark, Öl, Backpulver und Mehl mit dem Knethaken eines Rührgerätes zu einem Teig vermengen und auf ein Backblech geben. Die Pflaumen entkernen, in der Mitte einschneiden und die Hälften jeweils anschneiden, so dass die Frucht ganz aufgeklappt werden kann. Die Pflaumen entweder dicht an dicht auf den Teig stellen oder legen.

Streusel:
150 Gramm Butter oder Margarine
150 Gramm Zucker
1 Päckchen Vanillezucker
250 Gramm Mehl
Aus diesen Zutaten Streusel herstellen und über die Pflaumen geben.
Jezt nur noch in den Backofen schieben und 40-50 Minuten bei 200 Grad backen.
Ich backe im Heißluftofen.

Thanks Emkana

What's a knethaken?

This looks good...

A knethaken is the other thingy you get with a handheld mixer - the curly one, if you know what I mean.

I found lots of other recipes, but they all required yeast. Would you like one of those?

ah whisk. (I think)

Yes please, would be interested to see a yeast one

This one looks pretty straightforward:

Teig:
400 g Mehl
200 ml Milch
60 g Zucker
80 g Butter
1 Prise Salz
30 g Frischhefe

1500 g Pflaumen

Streusel:
250 g Mehl
250 g Butter
175 g Zucker

Aus den Zutaten für den Teig einen Hefeteig bereiten und ca. eine halbe Stunde abgedeckt gehen lassen. Auf einem gefetteten Blech (ich nehme immer die Fettpfanne) ausrollen, nochmal eine halbe Stunde zugedeckt gehen lassen.
Mit den entsteinten, halbierten Pflaumen belegen.

Aus den Zutaten für die Streusel ebendiese machen und auf den Pflaumen verteilen.

Im vorgeheizten Ofen bei 220°C ca. 30 Minuten backen.

That sounds yummy.

Just thought of something on the other recipe. I've never seen vanilla sugar here - would you use vanilla essence and caster sugar or something?

Oh yes, Vanillezucker - I always bring some back from Germany! But if I didn't have any I would use caster sugar and a few drops vanilla essence, yes.
Second recipe probably also better because in the first one it says half a packet of Backpulver - and I don't know how many teaspoons that would be.

Can you buy fresh yeast in English supermarkets?

You can buy it in bakers, usually.

Knethaken is a dough hook.

Emkana, do you have really light Kaesekuchen recipe? All the ones I've found so far are a bit heavy.

Hmm I don't have a dough hook. I suppose it has to be kneaded then.

(rather than whisked)

Yes you'll probably have to knead it, the dough gets quite sticky with the yeast.

Nome - I'm not sure what you mean by a light Kaesekuchen. What put you off about the other recipes? Just so that I know what you're looking for.

A baked cheesecake (made with quark) that just melts away in your mouth. Not on a biscuit base but a pastry base. [Hopeful emoticon]

nome, do you understand German?

There's a site called www.kaesekuchen.de with dozens and dozens of recipes - you could look there - but if that's no good to you I'll have another look if you like.

Thanks emkana, I'm just about bi-lingual. That website looks great - loads to keep me busy!