Russian Zupfkuchen


For the dough:

300 g flour
30 g baking cocoa
2 tsp. coated – baking powder
1 sachet vanilla sugar
1 egg
150 g butter

For the filling:

250 g butter
500 g low-fat curd cheese
200 g sugar
1 sachet vanilla sugar
3 eggs
1 pack vanilla pudding powder
1 mark of vanilla bean


Mix the flour with the cocoa and baking powder in a mixing bowl. Add the remaining ingredients for the dough and mix everything together with a blender to form a dough. Then form into a ball and wrap the dough in cling film and chill for at least 30 minutes.

For the filling, melt the butter in a pot and let it cool down. Grease the bottom of the springform pan or cover with baking paper. Roll out half of the dough with a rolling pin (if you like the bottom a little thicker, you can of course use a little more dough) and line a 26 cm springform pan with it. Make sure that you include a 2 cm high rim.

Mix the quark with sugar, vanilla sugar, the pulp of a vanilla pod, the eggs, pudding powder and melted butter with a whisk to a bound mass, put it into the springform pan lined with the dough and smooth it down. Pluck the remaining dough into small pieces and spread them on the filling.

Push the form on the grid in the lower third into the preheated oven and bake at 180 degrees for about 60 minutes.
When the cake is ready, let it cool down on the cake rack in the form.

To make sure the cake is successful, top and bottom heat should be used.

Baking temperature:
Top/bottom heat: 180 degrees
Circulating air: 160 degrees

Baking time:
approx. 1 hour 50 minutes