ReceptnaptárRussischer Zupfkuchen (“Russian” torn cake with cocoa pastry and quark filling)
Russischer Zupfkuchen is a favourite quark cake on German coffee tables: cocoa shortcrust pastry with a creamy lemony quark filling, topped with torn pieces of cocoa dough. The word “Russian” refers to the dark cocoa dough, not to its origin. It is especially good the next day.
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Method
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- Knead the pastry ingredients into a smooth cocoa dough and chill for 30 minutes.
- Press two thirds of the dough into the bottom of a greased 26 cm tin and about 3 cm up the sides.
- Mix the filling ingredients smooth (add the melted butter lukewarm).
- Pour the filling onto the pastry.
- Tear the remaining dough into small pieces and scatter over the filling.
- Bake in an oven preheated to 170°C for 60-70 minutes until the top is golden.
- Let cool completely in the tin and serve the next day.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The filling should not be too thin, or it may run during baking.
- Tear the dough irregularly, as this gives the characteristic pattern.
- Cool gradually, left in the oven, so it does not collapse.
Frequently asked questions
Why “Russian”?
It probably got its name from the dark cocoa dough; it has no direct Russian origin.
How long does it keep?
3-4 days in the fridge, and it tastes better the next day.
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