Russian Plucked Cake in Flower Pot (Charleen Utecht)

Preparations:

1. Before starting the dough preparation, the clay pots must be placed in a hot water bath. The unglazed pots must be completely covered with water. This process prevents the clay pots from bursting when they are later placed in the hot oven. You should also let the peaches drain well in a colander.

Dough:

1. For the dough, first stir the soft (not runny) butter and sugar until frothy. Now stir in the eggs one by one. Flour, baking powder and cocoa are mixed in another bowl and then sieved in several parts to form a butter-sugar-egg mixture.

Filling:

1. For the filling, the quark, butter and sugar are whipped into a smooth cream. Here, too, gradually add the eggs. Cut the vanilla pod lengthways, scrape out the pulp with the blunt side of the knife and add to the quark mixture. Add a pinch of salt and add the cream, stirring slowly.

Serving:

1. Now the clay pots are taken out of the water bath, patted dry and greased with butter. If the pots have a hole in the bottom, they must first be covered with a circle cut from baking paper. Then cover the bottom and the inner wall of the clay pot with the cocoa dough and press down. Now the peaches cut into pieces come in. The whole thing is covered with the curd mass. Finally, pieces of cocoa dough that have been pulled off are placed on top. The filled pots are now placed in the oven for 45 – 60 minutes at 170 ° C (circulating air). The baking time naturally depends on the size of the clay pots.

Decoration:

1. As long as the cake is in the oven, you can start decorating. To do this, color the fondant in the desired color. Finally roll it out on a work surface dusted with powdered sugar or starch and cut out flowers. Attach these to the skewers with an additional piece of fondant and let them dry. As soon as the cake has cooled down and the fondant flowers are dry, the flower pot can be finished.