Russian Zupfkuchen, egg-free

Ingredients for 1 servings:

• 200 g butter
• 75 g sugar
• 300 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 tbsp water
• 100 g butter
• 125 g sugar
• 500 g quark
• 200 g sour cream
• 2 tbsp flour
• 2 tsp baking powder
• n. B. flavoring, (vanilla flavoring as powder or 1 packet of vanilla sugar)
• 6 tbsp milk
• 200 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

creamy, fluffy, aromatic – but without eggs

Grease a springform pan and chill. For the dough, first cream the butter and sugar until light and fluffy. Stir in the flour, cocoa powder, and baking powder, adding 1-2 tablespoons of water if necessary, to form a coarsely crumbly dough. Pour about 2/3 of the crumbs into the prepared pan and line the pan (simply spread the dough as evenly as possible and press it down with your fingers). Place the lined pan and the remaining dough in the refrigerator. For the filling, cream the butter and sugar until light and fluffy. Stir in the quark and cream with the flour, baking powder, and vanilla extract, then stir in the milk. Finally, fold in the cream. Meanwhile, preheat the oven to 180°C (top/bottom heat). Pour the filling into the lined pan and smooth it down. Crush the remaining crumb dough into small “platelets” and spread these over the filling. Bake in the preheated oven for about 1 hour. Let cool. Tastes even better after sitting for a day.