Dessertby juliaschiebackImported from a photo
Russischer Zupfkuchen
Vegetarian
A German classic combining a dense, rich chocolate shortcrust base, a creamy vanilla Quark cheesecake centre, and torn chocolate dough scattered across the top.
Dessertby juliaschiebackImported from a photo
A German classic combining a dense, rich chocolate shortcrust base, a creamy vanilla Quark cheesecake centre, and torn chocolate dough scattered across the top.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
100gButterTake 100g butter out of the fridge about 60 minutes ahead so it softens at room temperature.
Preheat the oven to 180°C Ober-/Unterhitze and grease or line a 26 cm springform tin.
33.33gButter
33.33gSugar
1Egg
65gFlour
7gCocoa powder
1 tspBaking powderBeat 33.33g butter and 33.33g sugar in a mixing bowl with a hand mixer on medium speed for 2–3 minutes until pale and creamy. Add 1 egg, 65g flour, 7g cocoa powder, and 1 tsp baking powder, and knead vigorously by hand or with dough hooks for 2–3 minutes until a cohesive, smooth chocolate dough forms. Divide the dough in half, press one half evenly across the base of the prepared springform tin, and reserve the remaining half for the top.
66.67gButter83.33gSugar1Egg
165gQuark
12gCustard powder
3gVanilla sugarBeat the remaining 66.67g butter and 83.33g sugar in a separate bowl on medium-high speed for 3–4 minutes until light and fluffy. Add the remaining 1 egg one at a time, beating thoroughly after each addition until smooth and fully combined. Fold 165g quark, 12g custard powder, and 3g vanilla sugar into the mixture using a spatula until completely homogeneous and silky.
QuarkPour the smooth Quark filling into the springform tin over the chocolate base, then tear the reserved chocolate dough into irregular bite-sized pieces and scatter them across the surface.
Bake the cake in the centre of the oven at 180°C Ober-/Unterhitze for 55–65 minutes, until the filling is set around the edges with only a slight wobble in the very centre and the torn pastry pieces are firm.
Turn off the oven, prop the door slightly ajar for 15 minutes to prevent rapid sinking, then remove the cake and let it cool completely on a wire rack for at least 120 minutes until fully set before slicing.