The Russian ‘Zupfkuchen’ is a well known and popular cheesecake variant, according to Grandma’s Back-idea from Dr. Oetker.
- Granny’s recipe
- tastes like you remember it
package net weight: 670g
Sugar, wheat flour, wheat starch, 3.9% low fat cocoa powder, baking powder (baking agent disodium diphosphate and sodium bicarbonate), flavoring.
Contains cereals containing gluten (wheat).
You need: baking tin (Ø 26 cm), some fat for the tin, 400 g butter, softened (or 250 g butter and 150 g margarine) 4 eggs (size M), 500 g quark (or use 250g greek yogurt and 250g philadelphia instead of quark).
1. Preparing and dough prepare:
Melt 250 g Melt butter and let cool. Grease bottom of the tin. Preheat oven. Top / Bottom heat: about 170 ° C hot air: about 150 ° C . Give baking mix for the dough in a mixing bowl, add 150 g butter or margarine and 1 egg. Mix with a mixer (dough hook) at the highest level for about 2 minutes. Remove from the bowl and knead on the work surface to a smooth dough. Use half of the dough roll to put in the tin as base. Form almost half of the remaining dough into a roll, create a rim about 2 cm high.
2. Prepare filling
Give mixture for the filling in a mixing bowl. Add ‘quark’, 3 eggs and melted butter, mix with the mixer (stirring rods) until a smooth on the highest level. Pour mix into the tin, smooth the surface. Crumble the rest of the dough into small pieces and distribute onto the filling.
Put tin on a wire rack in the oven. Inset: lower third, baking time: about 65 minutes. Let cake let stand for 5 minutes in the switched off oven and let cool then for about 1 hour on a wire rack….Just then loose the cake from the tin with a knife.
Nutritional information and listed ingredients may change without notice. Translation and typo errors are possible.
Consumers in doubt regarding the substances should contact the manufacturer before consumption.