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Russian pluck cake: chocolate kisses cake

The Russian pluck cake gets its name from the plucked dough pieces on the quark filling.
Photo: RFF

Cake recipes

Which cake is your favorite cake - a creamy cheesecake or a full-bodied chocolate cake? You can not decide? We neither. And therefore enjoy this cake classic: a Russian puff cake .

What could be better than a Russian cake ? A Russian puff cake - topped with many fine cherries. The Schwarzwälder Zupfkuchen is the king among the cheesecakes, even more: it is our new favorite cake on the cake buffet.

And because we know that luck is the only thing that doubles when you share it - we invite all our friends and share with them our newly won cake luck, a recipe for the perfect Russian pudding cake .

Russian pluck cake recipe

Ingredients (16 pieces)

For the shortcrust pastry: 350 g flour, 2 teaspoons baking powder, 50 g cocoa powder, 1 pinch salt, 150 g sugar, 1 egg, 200 g cold butter

For the filling: 200 g of butter + butter for the mold, 3 eggs, 150 g of sugar, 500 g of curd cheese, 1 packet of vanillin sugar, 1 sachet of pudding powder (for cooking), 1 glass (720 ml) of sour cherries, 1 teaspoon of grated peel of 1 organic lemon

preparation

1. Mix the flour, cocoa, sugar and salt in a bowl. Add egg and butter in small pieces. First knead with the dough hooks of the hand mixer, then quickly with hands to a smooth shortcrust pastry. Remove 1/3 of the dough (100-120 g), wrap in foil and refrigerate.

2. Roll out remaining dough on a large sheet of lightly floured baking paper to a circle (about 34 cm Ø). Lay out a greased springform (26 cm Ø) with the dough and press the dough well on the edge of the mold. Pierce dough base several times with a fork and keep the shape cold for about 30 minutes. Drain the cherries on a sieve.

3. For the quark mixture, melt the butter and allow to cool. Separate the eggs and mix the egg yolks with cottage cheese, 75 g sugar, vanilla sugar, custard powder and lemon zest. Stir in lukewarm butter. Beat the egg whites with the remaining sugar until stiff and carefully lift them under the creamy mass. Add cherries.

4. Fill the quark mixture into the prepared springform pan. Pluck the remaining dough with your hands and spread on the quark mixture. Bake the cake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 55 minutes. Allow the cake to cool on a wire rack.

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