Nogle af dem bliver til svesker, for hvis det på nogen måde er muligt, skal julegåsen stoppes med æbler og svesker af egen avl.
Men sveskeblommer kan bruges til meget andet end svesker.
Vi boede et år i Tyskland - et skoleår fra august til august - så vi nåede lige præcis to blomme-sæsoner. Det andet år gik vi og glædede os til at bageren stillede skiltet frem:
-- 🌳 --
This year we have prune plums on our tree again. Lots of prune pluss, and that's a good thing. Because we like them.
Some of them are dried and made into prunes, because if at all possible, the Christmas goose should be stuffed with apples and prunes from our own garden.
But prune plums can be used for much more than prunes.
We lived in Germany for a year - a school year from August to August - so we had exactly two plum seasons. The second year we looked forward to the bakery putting out the sign:
Så er der sveskeblommer!
Og det betød at der blev bagt store bradepandekager med halverede sveskeblommer. De smagte bare så godt.
Den bedste bager lå i det lokale byggemarked. Nej, det er ikke spor tosset, Steineckes bageri havde en god café med mange og gode kager og mere end hæderlig kaffe, te og varm kakao. Alt sammen til en rimelig pris. Det betød, at damerne sad der og hyggede mens mændene købte søm og skruer. Og det betød også ingen sure miner - og så kunne man jo altid tage endnu et stykke Zuckerkuchen eller Zwetschgenkuchen med hjem. Vi var ofte hos denne bager. Eller hos den, der lå i MiniMal, eller hos BackFactory i Blumentriften. Det var gode tider.
Når jeg savner det for meget, som nu, og får lyst til den slags kager, er der ikke andet for end at bage den selv.
Den bedste bager lå i det lokale byggemarked. Nej, det er ikke spor tosset, Steineckes bageri havde en god café med mange og gode kager og mere end hæderlig kaffe, te og varm kakao. Alt sammen til en rimelig pris. Det betød, at damerne sad der og hyggede mens mændene købte søm og skruer. Og det betød også ingen sure miner - og så kunne man jo altid tage endnu et stykke Zuckerkuchen eller Zwetschgenkuchen med hjem. Vi var ofte hos denne bager. Eller hos den, der lå i MiniMal, eller hos BackFactory i Blumentriften. Det var gode tider.
Når jeg savner det for meget, som nu, og får lyst til den slags kager, er der ikke andet for end at bage den selv.
The plums has arrived!
And that meant baking large baking pans of cakes with halved prunes. They tasted so good.
The best baker was in the local hardware store cum garden centre. No, that's not at all crazy, Steinecke's bakery had a good café with lots of good cakes and more than decent coffee, tea and hot chocolate. All at a reasonable price. This meant that the ladies sat there and chatted while the men bought nails and screws and rakes and, and, and. And it also meant no angry miens - and you could always take home another piece of Zuckerkuchen or Zwetschgenkuchen. We often went to this bakery. Or the one in MiniMal, or the BackFactory in Blumentriften. Those were the good times.
When I miss it too much, as I do now, and I crave these kinds of cakes, I have no choice but to bake them myself.
Sorry everybody not reading Danish. This recipe for German Plum Cake is only in Danish. If you really want it, I'll translate. Tomorrow will bring ye another recipe from the German plum kitchen.
The best baker was in the local hardware store cum garden centre. No, that's not at all crazy, Steinecke's bakery had a good café with lots of good cakes and more than decent coffee, tea and hot chocolate. All at a reasonable price. This meant that the ladies sat there and chatted while the men bought nails and screws and rakes and, and, and. And it also meant no angry miens - and you could always take home another piece of Zuckerkuchen or Zwetschgenkuchen. We often went to this bakery. Or the one in MiniMal, or the BackFactory in Blumentriften. Those were the good times.
When I miss it too much, as I do now, and I crave these kinds of cakes, I have no choice but to bake them myself.
Sorry everybody not reading Danish. This recipe for German Plum Cake is only in Danish. If you really want it, I'll translate. Tomorrow will bring ye another recipe from the German plum kitchen.
Blommekage (med smuldrelåg)
Denne tyske blommekage kan laves både med og uden smuldrelåg (Streussel, crumble) så bare spring de relevante kursiverede linjer over, hvis den skal være uden.
Ingredienser
1 kg blommer
250 g smør
200 g sukker
3 æg
400 g hvedemel
1 spiseskefuld maizena
5 g bagepulver
(2 spiseskefulde mælk, hvis dejen er for fast)
Streussel (crumble):
150 g hvedemel
100 g koldt smør
75 g sukker
1 spsk. vaniljesukker
- Tag alle ingredienserne ud af køleskabet, og lad dem få stuetemperatur.
- Smør en bageplade grundigt og tænd ovnen på 180° C over- og undervarme.
- Bland melet med maizena og bagepulver i en skål.
- Kom det bløde smør i en anden skål, tilsæt sukkeret, og pisk det godt indtil det er lyst og luftigt.
- Tilsæt æggene et ad gangen, og rør hvert æg med smørblandingen i et minut, før du tilsætter det næste.
- Når alle æggene er tilsat, drysses melblandingen i skålen og vendes i. Rør ikke for længe, det skal kun lige samle sig. Hvis dejen virker for fast, kan du tilsætte et par spiseskefulde mælk.
- Fordel dejen på bagepladen, og forbag den i ca. 15 minutter.
- Hvis du vil lave Smuldrelåg (Streussel), så kom mel og sukker i en skål. Tilsæt det kolde smør lidt ad gangen, og bland det med fingrene, indtil du kan lave flager.
- Tag den forbagte bund ud af ovnen, og lad den køle af. I mellemtiden forberedes blommerne:
- Vask, halver og udsten dem.
- Dæk derefter mørdejsbunden med de halve blommer og pres dem lidt ned i bunden.
- Fordel smuldreflagerne over blommerne.
- Bag blommekagen i ca. 35 minutter. Smuldreflagerne skal være flot gyldne og det samme skal kanterne på kagen. Tag den ud, lad den køle lidt af, og servér den varm med flødeskum, eller lad den køle helt af.
Plum cake (with crumble topping)
This German plum cake can be made with or without a crumble (Streussel) so just skip the relevant italizised lines if you want it without.
Ingredients
1 kg plums
250 g butter
200 g sugar
3 eggs
400 g wheat flour
1 tablespoon cornstarch
5 g baking powder
(2 tablespoons milk if the dough is too firm)
Streussel (crumble):
150 g wheat flour
100 g cold butter
75 g sugar
1 tbsp. vanilla sugar
How to:
- Remove all ingredients from the fridge and allow them to come to room temperature. Grease a baking sheet well.
- Preheat the oven to 180°C.
- Mix the flour with the cornstarch and baking powder in a bowl.
- Place the softened butter in another bowl, add the sugar and beat well until light and fluffy.
- Add the eggs one at a time, stirring each egg into the butter mixture for a minute before adding the next. Once all the eggs have been added, sprinkle the flour mixture into the bowl and fold in.
- Don't stir for too long, you just want it to come together. If the dough seems too firm, you can add a couple of tablespoons of milk.
- Spread the dough on the baking tray and bake for about 15 minutes.
- To make the crumble topping (Streussel), place the flour and sugar in a bowl. Add the cold butter a little at a time and mix with your fingers until you can make flakes.
- Remove the pre-baked base from the oven and leave to cool.
- Meanwhile, prepare the plums: wash, halve and stone them.
- Cover the pastry base with the halved plums and press them slightly into the base.
- Spread the crumble flakes over the plums.
- Bake the plum cake for about 35 minutes. The crumble flakes should be nicely golden, as should the edges of the cake.
- Remove the cake, let it cool slightly and serve warm with whipped cream or let it cool completely.
I morgen fortsætter turen rundt i det tyske blommekøkken.
