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Zwetschgenbavesen – eine alte Oberpfälzer Mehlspeise

Plum Bavarois

Plum Bavarois - an old Upper Palatinate desseret

A delicious recipe from chef Carola Hausen from the  Romantik Hotel Hirschen in Parsberg.

Print recipe

Ingredients

  • 8 slices of stale baguette
  • 100 g plum jam
  • 2 eggs
  • 100 ml cream
  • 1 pinch of salt
  • 2 tablespoons sugar
  • ½ tsp cinnamon
  • 1 l clarified butter/oil for frying

Instructions

  1. 1.
    Spread 4 slices of baguette with plum jam and place 1 slice on each and press together. Whisk the eggs with the cream and salt. Pull the filled baguette slices through the egg cream and leave to rest briefly.
  2. 2.
    Then drain lightly and fry in hot clarified butter or oil until golden brown. Drain on kitchen paper.
  3. 3.
    Mix the cinnamon and sugar, sprinkle over the bavettes and serve warm. Stewed plums, vanilla ice cream and whipped cream go very well with it.

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