March 11, 2015

10 | 52 Russischer Zupfkuchen / Russian Plucked Cake

A couple of weeks ago, pictures of 'Russian Plucked Cakes' seemed to pop up everywhere I looked. And the more pictures I saw, the more I knew I had to make it.

And don't be fooled. As far as I know, this so-called Russian cake is actually German.
Not that it matters much, right?

If you like a chocolate crust with a cheesecake-like filling, topped with plucked chocolate crust -
this cake is for you. 

Russischer Zupfkuchen

Crust and topping:
300 g (2 1/4 cups) flour
180 g (3/4 cup plus 2 tablespoons) sugar
40 g (1/3 cup) cocoa powder, unsweetened
1 paket (1.5 tablespoons) baking powder
200 g (1 3/4 sticks) butter
2 eggs

70 g (1/3 cup) butter, room temperature
500 g (1.1 lb) quark
200 g (7 oz) heavy cream
3 eggs
150 g (3/4 cup) sugar
1 paket vanilla sugar (or 1 teaspoon vanilla extract)
pinch of salt
  • Preheat oven to 180°C (350°F).
  • For the crust, combine flour, sugar, sifted cocoa powder, and baking powder in a big bowl. Add butter and eggs and knead well. Put about 1/4 of the dough away for the moment and use the other 3/4 to make the crust in a round springform pan (bottom and sides all the way up).
  • For the filling, beat butter until creamy. Add all remaining ingredients and stir together well. Pour filling on top of the chocolate crust. Pluck pieces off the remaining crust dough and distribute on the filling.
  • Bake for about 60 minutes. Let cool completely.
My modifications:

The taste:
Very good. Because of the quark in the filling, it tastes like a traditional German cheesecake but a bit creamier. And needless to say but the chocolate on the bottom, sides, and top add to the overall yumminess.

What's you favorite Russian (real or not) recipe?

No comments:

Post a Comment