Russian Zupfkuchen
Recipe by Katharina Meyer
This recipe comes from my mother’s cookbook, where it is actually called “curd cake Tante Barbara”. I modified it a little and turned it into a Russian Zupfkuchen. It quickly became a popular cake that I bring to the office on all occasions, whether for a birthday, as a cloud-pusher or just because! (A cloud-pusher cake, or “Wolkenschieber”, is a cake that you bring to the office the day before you go on holiday to push away the clouds to ensure that you will have good weather.)
Course: DolciCuisine: GermanDifficulty: Easy
Servings
+
-
4
servingsPrep time
15
minutesCooking time
0
minutesBaking Time
45
minutesTotal time
1
hourIngredients
- CHOCOLATE DOUGH
150 g 150 margarine
150 g 150 sugar
200 g 200 flour
1 1 egg
1 tsp 1 baking soda
2 tbsp 2 cocoa
- FILLING
250 g 250 butter
220 g 220 sugar
3 3 eggs
1 package 1 vanilla sugar
1 package 1 vanilla pudding powder
500 g 500 curd
Directions
- First mix all the ingredients for the chocolate dough in the order listed.
- Then mix all the ingredients for the filling, also in the order shown.
- Use two-thirds of the chocolate dough to fill the bottom of a baking tin. Spread out all the filling on top and arrange the left-over chocolate dough as small pieces on top.
- Now bake at 160 °C for 40–50 minutes.
Equipment
- Baking tin
- Oven
- Mixing bowls
- Hand mixer
Notes
- A “cloud-pusher” cake is one you bring to the office the day before you go on holiday, to push the clouds away and ensure good weather.
- The book states 40 minutes; the baking time from the instructions has been added here.