IngredientsNuts & dried fruit
ZwetschgenItalian prune plum
Prunus domestica, the long blue form with the pale bloom on the skin. Pointed at both ends, firm fleshed, and the stone lifts out cleanly.
That is what makes it a baking fruit. Halved and packed upright on yeast dough the pieces stay standing and the Zwetschgendatschi keeps its shape. Cooked down without sugar it becomes Powidl.
In Mexikoin Mexico
Fresh ciruela shows up in the market in season, ciruela pasa sits in the supermarket all year. The round ciruela is juicier, softer, and the stone often clings to the flesh.
For Powidl the dried ciruela pasa is the better route: soak it and cook it down for a long time until it is dark and thick. That comes close to the German version.
Ersatzwhat to use
For the Datschi pick fresh ciruela that is still firm and barely gives under your thumb. Soft ripe fruit collapses into mush in the oven.
Scatter breadcrumbs or ground almonds over the dough before laying the fruit on. They catch the juice, and a round plum gives off plenty.
Vorsichtwatch out
A round plum releases more water than a Zwetschge. Without the crumbs the base soaks through and the cake turns slippery underneath instead of short.
In the market ciruela also means the small red ciruela mexicana, the jocote, Spondias purpurea. That is not a plum at all and is no use in a Datschi.