John Myers
Russian Zupfkuchen
The perfect russian zupfkuchen recipe with a picture and simple step-by-step instructions.
For the filling:
- 200 g Sugar
- 2 packet Vanilla sugar
- 1 packet Baking powder
- 40 g Unsweetened cocoa
- 1 pinch Salt
- 2 Pc. Eggs
- 200 g Butter
- 200 g Sugar
- 4 Pc. Eggs
- 400 g Lowfat quark
- 2 cl Vanilla flavor
- 1 packet Custard powder
- 1 tbsp Lemon peel
- 150 g Butter
- For the dough, first warm the butter slightly and let it cool down. Mix all dry ingredients together in a large bowl, then add the cooled butter and eggs. Knead the ingredients into a firm dough.
- Set aside about a handful of the finished dough. Spread the remaining dough in a flat baking pan or a baking sheet lined with baking paper and press flat. Preheat the oven.
- For the filling, rub about a tablespoon of the peel of an organic lemon, put it in a container along with the eggs, sugar, vanilla flavor, pudding powder and the quark and whisk well. As soon as it is smooth, add the melted butter (cooled) and whisk again.
- Pour the finished filling onto the dough in the baking pan and then garnish with torn pieces of the dough that you set aside. Bake the plucked cake at 180 ° C for about 45 minutes.
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