Reviewed: Sep. 22, 2009

The taste was great but the crust was too hard for my liking. Also I followed the recommendation to double the custard which made the cake too soggy and runny, even though I baked it for about 20 minutes longer! all in all, it tasted good but not the best.

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RADKA

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Sep. 5, 2009

I doubled the custard which is very similar to Creme Brulee. The cake was very moist and all in all, it's now one of my top desserts! My husband asked for to add more plums next time- maybe double up the layer. Can't wait to make it again. Super easy- great choice for dinner parties!

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Beer

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Reviewed: Aug. 20, 2009

Where did I go wrong?. The base was like a bread pudding. May be the yellow plums were too ripe and juicy. I doubled the custard as suggested. I increased the cooking time a little. Over all quite a good dessert, although different from what I expected.

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rochesterkentengland

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Reviewed: Aug. 17, 2009

This is so simple to make and so much flavor!! I love German recipies and this one fits the bill. I made it with yellow plums. It isn't overly sweet but just enough. I heated it up and served it with whipped cream but it is good cold too. I rated it a 5 mostly for the quality that you get for not too much work.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 29, 2009

I didn't have a 9x9" pan, so I used a small rectangular glass baking dish and it worked fine. I used plums from my garden. This was so easy and such a delight to make. My boyfriend and I love it, just as it is. I don't think it needs more custard, it has just enough to hold it all together. It would be great served with vanilla ice cream I'm sure, but we like it chilled. I have a feeling this may become a holiday favorite if we can find plums in the colder months :) Thank you for posting this recipe <3

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

This recipe was excellent! I suggest coating your plums in sugar if they are not very ripe, and definitely double or triple the custard recipe. I served it in a bowl with milk (or ice cream would be good too).

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californiacooker

Cooking Level: Intermediate

Living In: Santa Maria, California, USA

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Reviewed: Oct. 2, 2007

I followed the recipe and everyone loved it. And so easy to make!

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vintagehotdog

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Reviewed: Sep. 15, 2007

I used a bunt pan, sugar coated the plums, and double up on the custard but used light cream instead of heavy cream. This is great recipe easy to make, and cake part turned out nice and moist. So I give it a 5 star

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Janet

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Reviewed: Aug. 20, 2007

Loved it! I halved the recipe and baked in a loaf pan, next time will follow other users advice and double the custard mix.

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JENNA1101

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Reviewed: Aug. 1, 2007

The crust was a little bit too dry for my liking.

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: Apr. 26, 2007

Loved it! I increased the amount of custard, as recommended by another reviewer, and it was delicious!

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Ladoo

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Reviewed: Aug. 22, 2006

My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of it...it's not supposed to have alot of custard which would, in my opinion make it way to rich. It is supposed to be a more simple, light dessert. That's the way she says they made it when she grew up in switzerland.

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AliMcD

Cooking Level: Expert

Home Town: New Fairfield, Connecticut, USA

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Reviewed: Jan. 21, 2006

IF I make this again I would double the custard.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: May 29, 2005

I tried using both plums and banana for the fruit filling. i liked the banana much better. Also, I added almonds on top of the fruit and topped it with fresh whipped cream flavored with almond extract. it was a great dessert.

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JENNYNOE

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Reviewed: Dec. 25, 2004

I couldn't find fresh plums in the middle of winter, so used canned instead and added the plums with custard at the end. It looked kind of ugly, but tasted good. I will try again with fresh plums when they are in season.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jun. 2, 2004

My friends mother made something similar when we were kids. Nothing will ever beat her original recipe which she made with more of a pie or tart crust but this comes pretty close so I have to give it a 5 stars.

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ALIMAAC

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Reviewed: Sep. 14, 2003

I used Pluot Plums on the top. If your plums are getting too ripe - make this dessert. I used to make this dessert with a crumb topping - but this custard version is surprisingly good. I served it warm with vanilla ice cream. We all thought that it reminded us of deep dish rubarb pie. I guess it was the sweet and sour taste. mmm...

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