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Waldviertel Potato and Plum Bake | Sweet & Fruity
(0)
70 min
Under an hour
Gurkerl Küche
Ein traditioneller Waldviertler Erdäpfel-Zwetschken-Auflauf mit saftigen Zwetschken, feinem Topfen und flaumigem Eischnee. Außen knusprig mit Semmelbröseln, innen wunderbar saftig und herbstlich duftend nach echtem Zimt und Zitrone.
Ingredients
Preparation method
Preparation & potato mixture
Wash the floury potatoes and steam or boil them soft in their skins. Then peel while still hot, press through a potato ricer, and let cool until lukewarm.
Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof baking dish with 10 g of the soft butter and carefully sprinkle with half of the breadcrumbs (approx. 20 g).
Wash the plums, pat dry, halve, pit, and quarter depending on size. Gently mix with ground cinnamon and 20 g of the granulated sugar in a bowl and let stand briefly.
Chef's tip
For a nutty note, you can also add grated walnuts or chopped almonds to the potato mixture together with the breadcrumbs.
This pairs wonderfully with a classic warm vanilla sauce or a dollop of whipped cream.
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