in Eastern Europe

Russian Zupfkuchen

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Ingredients for 1 servings:

  • 200 g margarine
  • 200 g sugar
  • 50 g cocoa powder
  • 300 g flour
  • 1 egg(s)
  • 1 packet of baking powder
  • 250 g butter, melted
  • 150 g sugar
  • 500 g quark
  • 3 eggs
  • 1 bottle of rum flavoring
  • 1 packet of pudding powder (vanilla)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the first 6 ingredients into a shortcrust pastry. Divide the dough and line the bottom of a 26 cm springform pan with one half. Use part of the other half for the sides. Now mix the remaining ingredients until you have a smooth mixture. Spread this mixture over the dough in the springform pan. Use the remaining dough for decoration. Either tear pieces from the rolled out dough (hence the name Zupfkuchen) or cut out shapes (e.g., stars, hearts, or autumn leaves of different sizes, depending on the occasion) and place them on the quark mixture. Bake the cake for 1 hour in a preheated oven at 175°C (electric oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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