Russian Zupfkuchen

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 300 g flour
• 100 g cocoa powder
• 750 g quark
• 200 g sour cream
• 200 g sugar
• 1 pack of pudding powder (vanilla pudding powder)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

without egg, super creamy

It’s best to knead the ingredients for the dough by hand until everything is evenly combined and the mixture has a crumbly consistency. Then, in a bowl, combine all the ingredients for the cream with a whisk. Grease a cake pan and press about 2/3 of the dough into the pan to form the base. It doesn’t need to be pressed out too evenly; it can be thicker in some places than in others. Spread the cheesecake mixture on top and press the rest of the dough together with your hands, spreading it in “lumps” over the cake to create the typical “pulled” pattern. Now bake at 180°C for 45-60 minutes, depending on the height of the cake. Let it cool completely before eating.