Despite pre-cooking the plums with butter and sugar, they were still a bit too sour.
this post was submitted on 21 Jul 2025
78 points (100.0% liked)
C'est l'heure du goûter!
106 readers
1 users here now
Partagez votre goûter.
Boisson, patiserie faite maison (recette?) ou achetée, et autre.
Produits industriels autorisés uniquement après visionnage de notre seigneur et sauveur Jean-Pierre Coffe: https://www.youtube.com/watch?v=qNaErH_8haQ.
Any language allowed.
Follow the instance's rules.
Share your goûter (wikipedia).
Drink, homemade (recipe?) or bought pastries, and others.
Industrial snacks are allowed only after watching our lord and savior, food critic Jean-Pierre Coffe, trashing industrial food live on TV: https://www.youtube.com/watch?v=qNaErH_8haQ.
founded 5 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I love this kind of pie. We do it very similarly in Germany.
It’s my favorite type of pie, and I didn’t know that it was done in Germany too! What is it called in German ?
Plums are called "Pflaumen", but the longer oval plums are called "Zwetschgen".
So this would be called "Pflaumenkuchen" or "Zwetschgenkuchen" or in my dialect "Quetschekuuche" ^^
Edit: j'ai recherché une recette et c'est un peux different que tus fotos. Normalement on fait ça avec une pâte levée, il y a versions avec une pâte brisée et des crumbles.
We also have Quetsche in France but it is one specific variety of longer oval plums that tipical of Alsace and Lorraine. Manteau of people doesn't make a difference though. They would call any purple plum of this shape "quetsche" but that is not that.