REZEPT: glutenfreier Zwetschgenkuchen vom Blech


Wie in den letzten Jahren habe ich mir auch in diesem Jahr eine Sommer-Blogpause gegönnt. Ich persönlich bin im Sommer oft nicht groß in Back- oder Kochlaune sondern lieber im Schwimmbad, Spielplatz oder irgendwo draußen aber eben nicht in der Küche. 

Mit dem September kehrt langsam der Herbst ein. Draußen wird es kälter und das Bedürfnis nach deftigem Essen und/oder Kuchen steigt bei mir wieder. Was passt da besser als ein guter Zwetschgendatschi? Ich liebe ihn ja aber wenn er klassisch mit Hefeteig zubereitet wird kann es gerne mal etwas zeitaufwändig sein. 

So kam ich auf den Zwetschgenkuchen vom Blech mit einfachem Rührteig statt Hefeteig als Basis. Vom Ergebnis bin ich hellauf begeistert und weiß nicht ob ich Zwetschgenkuchen nochmal mit Hefeteig backen werde da es dem Geschmack nichts ausmacht. 

Rezept für schnellen, glutenfreien Zwetschgenkuchen vom Blech

ZUTATEN
1kg frische Zwetschgen 
200g Butter
150g Zucker 
1 Päckchen Vanillezucker 
15g Backpulver 
5 Eier 
Prise Salz
5-8 EL Milch 
50g Zucker + 1 TL Zimt 

ZUBEREITUNG
Die Zwetschgen waschen, halbieren, entkernen und auf jeder Seite leicht einschneiden. Die Butter, den Vanillezucker und Zucker cremig rühren. Die Eier einzeln unterrühren. In einer separaten Schüssel das Mehl mit dem Backpulver und Salz vermischen und in das Butter-Zuckermischung einrühren. Zum Schluss die Milch hinzugeben bis der Teig cremig aber etwas fest ist. 
Ein großes Backblech mit Backpapier auslegen und den Teig reingeben und glatt streichen. Die Zwetschgenhälften in Reihen, leicht gestaffelt in den Teig drücken.
Im Ofen auf 180°C (Umluft: 160°C) für ca. 35-40 Minuten backen. Die 50g Zucker mit dem Zimt vermischen. Das Blech aus dem Ofen nehmen und sofort mit dem Zimtzucker bestreuen.












64 Kommentare

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  16. It's getting colder outside and my need for hearty food and/or cake is increasing again. What goes better than a good plum datschi? I love to bake it for < hef="https://www.concretepearland.com">https://www.concretepearland but if it is prepared the classic way with yeast dough it can be a bit time consuming.

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  17. Deine Sommer-Blogpause klingt nach einer tollen Zeit im Freien! 😎🌞 Und jetzt, wo der Herbst kommt, ist dieser schnelle, glutenfreie Zwetschgenkuchen vom Blech genau das Richtige, um die kühlere Jahreszeit zu begrüßen. Danke für das Rezept, werde es definitiv ausprobieren! pool surrounds

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  20. gold coast floor cleaning "Die Sommer-Blogpause klingt nach einer willkommenen Auszeit! ☀️😌 Verständlich, dass der Herbst mit seinen deftigen Köstlichkeiten wie der Zwetschgendatschi lockt. Die Idee, statt Hefeteig einen schnellen Rührteig zu verwenden, um Zeit zu sparen, ist genial. Dein glutenfreies Rezept klingt verlockend, und ich werde es sicher ausprobieren. Danke fürs Teilen! 🍰🍁 #BackenImHerbst #Zwetschgenkuchen"

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    "REZEPT: Glutenfreier Zwetschgenkuchen vom Blech" is a German recipe for a gluten-free plum cake baked on a sheet pan. The recipe is clear and concise, highlighting the popularity of plum cakes in German cuisine. It includes the main ingredients, key steps, and a list of gluten-free flours or ingredients. The recipe also specifies the quantity of plums needed and recommended varieties for best results. The preparation and baking times are provided, along with the necessary kitchen tools. Special tips and tricks for handling gluten-free dough are also mentioned. The recipe also offers suggestions for substitutions or variations, as well as nutritional benefits and unique techniques. The recipe encourages readers to share their experiences and modifications, and provides serving suggestions. High-quality images of the finished cake are included to visually entice readers. The recipe also mentions the historical or cultural significance of the cake in Germany. Storage instructions for leftovers are provided, and a printable version of the recipe is included for convenience. A link to a cooking community can be provided for readers to share their results and seek advice. The recipe emphasizes the simplicity and deliciousness of gluten-free baking to attract a broader audience.

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