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Creamy tvorog filling meets delicate chocolate shortcrust pastry in this Russian plucked cake. The result is a heavenly tasty and aromatic combination. What’s more, the chocolate cheesecake with its special pattern is an eye-catcher on any coffee table. You can easily make the German classic at home. You can find a detailed Russischer Zupfkuchen recipe with the exact quantities and step-by-step instructions below.
What is Russischer Zupfkuchen?
Russischer Zupfkuchen is a cheesecake with a chocolate shortcrust base. The recipe probably comes from Germany. However, it is unclear why the cake was given such a name.
The special thing about Russischer Zupfkuchen is its appearance. The plucked dark pieces of dough on the light-colored filling make it unmistakable.
Cheesecake “Giraffe” or “Cow Burenka”
This plucked cake is also baked in Russia from time to time. Here it is known as cheesecake “Giraffe” or cheesecake “Cow Burenka”. It got its name because of its appearance. Its surface looks like the fur pattern of a giraffe or a cow with spots.
Russischer Zupfkuchen recipe with quark
I have used Russian farmers cheese for my plucked cake recipe, just like for the ponchiki recipe. You can buy it in some supermarkets and in Russian stores. It is also very easy to make tvorog at home.
But you can also use German quark in the recipe. In this case, you should add a little more cornstarch to the filling. Use about 40 grams for the recipe below.
When to take out of the oven?
To ensure that your Russischer Zupfkuchen turns out moist, you shouldn’t bake it for too long. Take it out of the oven when it is still slightly wobbly in the middle. Once it has cooled, it will have a firmer consistency and is easy to cut. It’s the same with the rice quark casserole with apples and the rhubarb sour cream cake.
Russischer Zupfkuchen without pudding powder
My Russischer Zupfkuchen recipe, which you can find at the end of the post in the recipe box, doesn’t require vanilla pudding powder. Instead, like my custard cherry hand pies and my pudding pretzel, I baked it with cornstarch and vanilla.
That way, I know exactly what ingredients are in my chocolate cheesecake. Pudding powder from the supermarket, on the other hand, often contains unwanted additives.
This plucked cake is
- creamy,
- tender,
- moist,
- buttery,
- crumbly,
- chocolaty,
- heavenly delicious,
- aromatic,
- with farmers cheese,
- with sour cream,
- with chocolate shortcrust pastry,
- a sweet eye-catcher,
- easy to make,
- ideal for a tea party with the family or a celebration,
- the popular German classic made at home.
How to make Russischer Zupfkuchen: tips and tricks
- The amount of flour specified in the recipe may vary. Add as much flour to the butter egg mixture in portions until you have a very soft dough.
- Knead the chocolate dough very briefly and never for too long. The longer you knead it, the stickier it becomes and the more flour it absorbs. This could make the cake base taste firm and not crumbly later on.
- You can replace farmers cheese with German quark. Then use about 10 grams more cornstarch for the filling.
- You can adjust the amount of sugar for the filling to taste.
- Instead of ground vanilla bean, you can also use vanilla sugar or vanilla extract.
- You can spread the plucked pieces of dough over the surface of the filling in the classic way, without sinking any into it.
- Do not bake the chocolate cheesecake longer than necessary so that it tastes moist. Take it out of the oven when it is still a little wobbly in the middle. It will firm up once it has cooled.
Did you make the Russischer Zupfkuchen using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other cheesecake recipes:
- Crustless cheesecake – quick quark cake recipe
- Polish Royal cheesecake – with chocolate crumbles
- Strawberry cheesecake – fruity creamy recipe
Russischer Zupfkuchen
Equipment
- Ø 26 cm springform tin
Ingredients
for the dough
- 180 g butter room warm
- 160 g sugar
- 2 eggs
- 50 g cocoa powder
- approx. 400 g flour
- 8 g baking powder
- flour for the work surface
for the filling
- 600 g farmers cheese
- 250 g sour cream
- 100 g butter room warm
- 170 g sugar
- 4 eggs
- 30 g cornstarch
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
Preparation of the dough
- Line the base of the springform tin with baking paper.
- Beat eggs with sugar.
- Add softened butter cut into pieces and mix to a coarse homogeneous mixture.
- Add cocoa powder and baking powder and mix briefly.
- Add flour in batches and knead briefly and quickly to form a barely homogeneous chocolate shortcrust dough.
- Cover and chill the dough for approx. 40 minutes.
- Roll out about 1/4 of the dough thinly on a floured work surface and place it on a cutting board.
- Roll out the remaining dough on the floured work surface into a circle that is slightly larger in diameter than the baking tin and place it in the springform tin. Press the dough down and pull up an edge of approx. 2.5 cm.
- Place the baking tin with the cake base and the cutting board with the rolled out piece of dough in the freezer for about 20 minutes.
Preparation of the filling
- Place farmers cheese, sour cream, softened butter cut into pieces, sugar, eggs, vanilla and salt in a large mixing bowl and blend everything with a hand blender until it forms a homogeneous mixture.
- Add cornstarch to the farmers cheese mixture and stir well.
Preparation of the cake
- Pour the farmers cheese filling onto the chocolate dough in the springform tin.
- Pull the rolled-out piece of dough into random pieces, sink part of them into the farmers cheese filling and spread the rest randomly over the surface.
- Bake the chocolate cheesecake in a preheated oven at 356 °F (180 °C) for approx. 50 minutes until it is still slightly wobbly in the middle.
- Leave the Russischer Zupfkuchen to cool slightly in the baking tin and then take it out.
Notes
- The amount of flour specified may vary. Add as much flour to the butter egg mixture in portions until you have a very soft dough.
- Knead the chocolate dough very briefly and never for too long. The longer you knead it, the stickier it becomes and the more flour it absorbs. This could make the cake base taste firm and not crumbly later on.
- You can replace farmers cheese with German quark. Then use about 10 grams more cornstarch for the filling.
- You can adjust the amount of sugar for the filling to taste.
- Instead of ground vanilla bean, you can also use vanilla sugar or vanilla extract.
- You can spread the plucked pieces of dough over the surface of the filling in the classic way, without sinking any into it.
- Do not bake the chocolate cheesecake longer than necessary so that it tastes moist. Take it out of the oven when it is still a little wobbly in the middle. It will firm up once it has cooled.
- Take note of the detailed tips and tricks for making the Russischer Zupfkuchen at the top of the article.
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