Russian Zupfkuchen

Ingredients for 1 servings:

• 60 g sugar
• 250 g flour
• 100 g butter, room temperature
• 1 egg(s), size M
• 25 g cocoa powder, unsweetened
• ½ tsp baking powder
• 1 pinch of salt
• 4 eggs, size M
• 1 kg low-fat curd cheese
• 1 packet of vanilla sugar
• 200 g butter, melted but not hot
• 150 g sugar
• 70 g cornstarch

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 35 minutes

For a 24 cm diameter mold

For a 24cm springform pan. First, prepare the dough, as it needs to chill slightly. To do this, mix the dry ingredients and then knead with the butter and egg. Divide the dough in half, and then divide one half again. The large piece of dough will become the base of the cake. Shape one of the smaller pieces into a rope to form the edge. Wrap the last piece in cling film and refrigerate it with the springform pan for an hour. For the filling, mix the quark with the eggs, vanilla sugar, sugar, and melted butter. This should be done on a low speed so that no air gets mixed into the mixture. Next, add the cornstarch. This mixes better if you mix it with a small amount of the sugar beforehand. This way, it won’t clump as quickly. Then you can take the springform pan out of the refrigerator and pierce the base with a fork. This prevents the dough from rising too much and forming bubbles. Then you can add the filling and drop the remaining chocolate dough over the top. The Russian Pull-Apart Cake is then baked in the oven at 170°C (top/bottom heat) for 40-50 minutes. The cake is ready when the edges are lightly browned. It should definitely be cooled for several hours before slicing. Ideally, refrigerate overnight.