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:

  1. Mix everything in a bowl and with the mixer, the softer the butter, the less the risk of lumps forming
  2. Grease a springform
  3. Set aside 2-3 tablespoons of the dough (for the plucking)
  4. 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:

  1. Mix everything well and pour into the mold on the dark dough
  2. 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
  3. 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)
  4. Use the famous is-the-cake-by method, (pierce with a fork or a toothpick, if no dough sticks to it, it's through)
  5. Should it turn brownish above, but still be soft inside: Cover with aluminum foil for the rest of the baking time
  6. 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!

Russischer Zupfkuchen | Cheesecake with yummy chocolate dough, German style! | March 2024