Friday, September 5, 2008

Russian pulling cake / Russischer Zupfkuchen

a russian cake but very often cooked in germany.
the recipe comes from a german girl who came to stay for a couple of days so some words may be lost in translation (from german to french to english...)

for 12 portions

for the paste:
400 g flour
200 g butter or margarine
85 g sugar
40 g cocoa
2 eggs
1tbsp baking powder

for the quark filling:
250 g butter (soft)
125 g sugar
500 g margerquark (or yoghurt)
3 eggs
1tbsp vanilla sugar

you need a deep 9" cake pan


make a kneadable paste of all the first ingredients.
two thirds of the paste will go at the bottom and the sides of the mould.

for the filling, cream the butter and sugar and gradually mix in all the other ingredients.
pour the filling on to the paste base .

from the reamining paste create little balls and throw them into the filling.

bake at 200 °C (fan oven 175 °C) on middle shelf for approx. 1 hour.

to test whether the cake is ready, insert a skewer or sharp knife into the centre, if it comes out clean the cake is ready.

the cake is even better if it rests a day before eating...

good luck :)


Anonymous said...

I've had a go at this recipe and it was absolutely delicious - thanks girls!

emily at cocoabean said...

i'm delighted it worked for you - we were a little worried the finer details might have been lost in translation! it is delicious though isn't it? - and a really interesting, moist texture.