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
Ingredients:
Sugar, wheat flour, wheat starch, 3.9% low fat cocoa powder, baking powder (baking agent disodium diphosphate and sodium bicarbonate), flavouring.
Allergy advice:
Contains cereals containing gluten (wheat).
Preparation:
This package includes: 440 g baking mix for the dough, 230 g mixture for the filling.
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.
3. Baking
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.
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.
3. Baking
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.
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