Russian zupfkuchen
Time
Total preparation time: 1 hr. 30 min.
Called RUSSISCHER ZUPFKUCHEN [in Russia but also already as "nimjetzki kuchn", so "German cake" sighted; o)]
You take for the dough:
- 200 g of flour
- 200 g of sugar
- 200 g margarine or butter (mainly soft)
- 1/2 cup coffee cocoa
- 1/2 packet of baking powder
- 2 eggs
Preparation:
- Mix everything in a bowl and with the mixer, the softer the butter, the less the risk of lumps forming
- Grease a springform
- Set aside 2-3 tablespoons of the dough (for the plucking)
- Floor and 2/3 of the edge height with the dough
For the filling you need:
- 500 g of low-fat quark
- 200 g of sugar
- 100 g of margarine or butter
- 2 eggs
- 2 tablespoons semolina
Preparation:
- Mix everything well and pour into the mold on the dark dough
- With the fingers from the dough set aside ten peg a piece (about the size of a walnut half) and then put on top of the dough
- Bake it in the oven and at about 200 ° C, bake for about an hour (if your oven also does not have it so much with the even heat, turn the mold after some time)
- Use the famous is-the-cake-by method, (pierce with a fork or a toothpick, if no dough sticks to it, it's through)
- Should it turn brownish above, but still be soft inside: Cover with aluminum foil for the rest of the baking time
- Sometimes some fat accumulates on the top (because you were too impatient to wait until the butter was soft enough): just vacuum with a kitchen crepe after baking
CONCLUSION:
Goes really fast, goes to sleep three times in your sleep and you're still the star of every party and every Mum visit!
I WISH YOU SUCCESS!