they where delicious


This is just to say

I have eaten
the plums
that were in
the icebox

and which
you were probably
for breakfast

Forgive me
they were delicious
so sweet
and so cold

by William Carlos Williams
to his wife about 65 years ago

Sugarplums is a rare fruit, with an unusual colour by any standard in the fruit kingdom. It is not a pretty colour. It creates contrast to just about anything you would want to put next to it. …. But a rare feast indeed it is. Sweet, not too sweet, …. firm, but not too firm, …. juicy, but not to juicy. If you indulge in plums right from the refrigerator, you’ll find yourself refreshed, like from no other ….

Now, as we all know, in Vienna we know how to make some sort of sinful, self-indulgent, delectable, wonderful creation from mother nature gifts.  This time it is no different, except I did not bother to translate its name into the English language.


The literal meaning of Zwetschkenfleck is “plum stain”. In Vienna it means plum-cake, a traditional dessert from the Viennese cuisine. Similar to the famous apple strudel it can be found in almost every coffeehouse in Vienna. And there’s of course a good reason for this phenomenon. Find out about it by trying this recipe!

This description I borrowed from the Wien-Info. But the recipe is NOT !!

Without further ado …. here it is … :

Zwetschkenfleck mit Topfenteig

Plum-Stain with ricotta dough …. doesn’t sound so sexy in English, ….. does it ?


          • 2 Eggs
          • 100 g Butter
          • 200 g powdered sugar
          • 1 teasp. Vanilla-sugar
          • 250 g ricotta
          • lemon zest
          • 400 g flour
          • 1 teasp. baking powder
          • 300 ml Milk
          • Plums


          • Pre-heat the oven to 180 C
          • Wash the fruits and cut into halfs or quarters, depending on their size.
          • mix the butter, sugar, lemon zest and the yolks of the eggs, and whisk until pale in colour
          • mix in the ricotta
          • sift the flour with the baking powder
          • mix into the butter mixture half by half together with the milk taking turns
          • whisk the egg white with a pinch of salt
          • mix carefully into the mixture
          • spread onto a baking tray
          • cover with the fruits
          • bake for about 35-45 min
          • let cool
          • dust with icing sugar, … mixed with cinnamon if desired





Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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