Russischer Zupfkuchen Russischer Zupfkuchen was first published in the GDR magazine "Guten Appetit" in 1988 for the calendar year 1989. In 1992, the well-known Bielefeld-based family business organised a baking competition in which a large number of different recipes for Russian pluck cake were submitted. This resulted in a cake mix that is still very popular today. But here are the step-by-step instructions for making your own pluck cake.
For the pastry:
400 grams butter, cold
300 grams raw cane sugar
700 grams flour
60 grams baking cocoa powder
2 sachets of baking powder
2 organic eggs
For the filling:
360 grams butter, soft
400 grams raw cane sugar
8 eggs
1 kilogram fat free Quark
2 teaspoons Vanilla sugar
2 sachets of Vanilla pudding powder
1. Place all the dough ingredients in a bowl and mix well.
2. Pour two thirds of the batter onto a greased baking tray and press a rim up the sides of the tray.
3. Now place the softened butter, sugar, eggs, quark, vanilla sugar and custard powder in another large bowl and mix well until the mixture is creamy.
4. Spread the cream filling over the cake base.
5. Now tear up the third of the dough that has been set aside and spread it over the cream filling like cow spots.
6. Bake the cake in the preheated oven at 180°C on the middle shelf for about 1 hour.
7. Remove the cake from the oven, leave to cool and cut into pieces.
Tip: Instead of the cake tin, you can also use this amount of dough to fill two 26 cm diameter springform tins.
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