Delicious plum sponge cake: Pflaumenkuchen mit Baiserhaube

There are combinations that are always a guarantee of success and one of them is sponge cake and fruit. Nothing can go wrong with these two elements together. It is also a great option because it allows us to use seasonal fruits, so we can enjoy it throughout the year. Today I bring you a Delicious Plum Sponge Cake with Meringue of German origin, Pflaumenkuchen mit Baiserhaube.

It is a cake that we have fallen deeply in love with. The texture is very soft and fluffy, combined with the plums that bring a fresh, fruity touch and a lot of juiciness. But the final touch of the meringue topping is exceptional… It brings the perfect sweetness and creaminess to this elaboration.

Zwetschge plums.

Pflaume means plum in German, and among all the varieties of this fruit there is one called Zwetschge. This variety is recognized by its elongated shape and its dark blue and slightly purple color. The color of its pulp is yellow when the fruit is ripe and its sweet and sour taste, with a moderate acidity. This makes them perfect for both fresh consumption and cooking/baking.

This plum is native to Central and Eastern Europe, although it is also grown in other parts of the world. It is particularly popular in Germany, Austria, Hungary, Poland and neighboring regions.

En Alemania podemos encontrar distintos pasteles elaborados con ciruelas; Pflaumenkuchen, Zwetschgenkuchen, Zwetschgenkuchen mit Baiserhaube and Pflaumenkuchen mit Baiser.

1. Pflaumenkuchen: It is a common plum sponge cake. We can find different variations and preparation methods depending on the region where it is made.
2. Zwetschgenkuchen: A cake made with plums of the Zwetschge variety , I told you about it a few lines ago. It is usual to prepare it with a sweet batter and decorate it with plums on top.
3. Zwetschgenkuchen mit Baiserhaube: This is a Zwetschgenkuchen with “Baiserhaube“, which means “meringue cap“. It is the classic plum sponge cake only with the difference of a top decoration carried out with a layer of meringue. This element adds softness and sweetness.
4. Pflaumenkuchen mit Baiser: Similar to Zwetschgenkuchen mit Baiserhaube in that it is a plum sponge cake with a meringue layer, but the main difference lies in the type of plums used. While the “Zwetschgenkuchen” uses plums of the Zwetschge variety, the “Pflaumenkuchen” generally uses plums of another variety, which are more rounded and of a different color. This is the version I share with you.

Origin Pflaumenkuchen mit Baiserhaube – Plum sponge cake with meringue.

As I mentioned before, this version is based on the classic Zwetschgenkuchen cake, but the name varies according to the type of plum used to make it. This famous plum sponge cake has its roots in the region of Germany, where Zwetschgen plums are common and widely cultivated.

The region of Swabia in southwestern Germany, known for its delicious plum cakes, has a high probability that Zwetschgenkuchen has its origins here. However, this type of cake has spread throughout Germany and is highly appreciated throughout the country.

Swabia is a cultural, historical and linguistic region in southwestern Germany. The name ultimately derives from the medieval duchy of Swabia, one of the German mother duchies, which represented the territory of Germany whose Germanic inhabitants were interchangeably called Alemanni or Suebi.

This territory would include the entire Germanic Germanic area, but the modern concept of Swabia is more restricted due to the collapse of the Duchy of Swabia in the 13th century. Swabia as understood by modern ethnography roughly coincides with the Swabian Circle of the Holy Roman Empireas it was in the early modern period, now divided between the states of Bavaria and Baden-Württemberg.

Zwetschgenkuchen is typically a seasonal cake, baked from summer to autumn when Zwetschgen plums are in harvest season. The basic recipe involves a sponge cake base, slightly sweet, topped with sliced plums arranged in rows. Depending on the region and personal preference, the recipe may vary in terms of the dough and additional ingredients used. It is a popular dessert at family events, festivals and special occasions in Germany.

Pflaumenkuchen is simply a variation of this cake using another variety of plums.

Meringue cap or Baiserhaube.

I must admit that what struck me most about this plum sponge cake at first was the meringue topping. What a fantasy. Seeing the cut of the cake with an incredible sponge cake with juicy fruits and that montain of meringue on top… I got nervous just thinking about the final result. Many times I feel the excitement before I’ve even made it and I get anxious to do it.

The idea of putting meringue on top of a sponge cake is probably an evolution of several baking traditions involving both meringue and cakes. We already know that meringue, made from egg whites beaten with sugar, has been a staple in European baking for centuries. On the other hand, cakes and biscuits have been popular in Europe since ancient times.

It is possible that this method may have arisen as a way to add an additional layer of flavor and texture to cakes. In this case, the meringue, when baked, forms a crunchy layer on the outside, but creamy and soft on the inside. Something that complements very well with the sponge cakes and fruits. For my part I consider it a success and is something you should not miss if you want to enjoy a simple but absolutely delicious plum sponge cake.

Some time ago I left you with a German cake, Hannchen Jensen Torte or Himmelstorte, which combines sponge cake and meringue, but the difference is that these elements are baked to create two layers of sponge cake and meringue, with a filling of whipped cream and fruit. Wonderful too.