Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cake in back cover photo of "German Pastry Bakebook"


jeffknop

Recommended Posts

  • 2 weeks later...

I, too, think it looks more like a tart than a Kuchen, which is usually made with a yeast or baking powder dough as a base. It would be impossible to crimp that kind of dough. In many parts of Germany, Pflaumen are called Zwetschgen, which might help with recipe searches.

Link to comment
Share on other sites

×
×
  • Create New...