My Russian Plucked Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 0.5 ½ pack baking powder
- 25 g cocoa powder
- 90 g suar
- 1 egg (s)
- 1 pinch (s) salt
- 100 g butter
- 500 g quark
- 3 egg yolks
- 1 ½ cup oil
- 180 g suar
- 1 packet vanilla sugar
- 1 packet custard powder (vanilla)
- 1 lemon (s), juice and zest
- 3 egg whites
- 1 pinch (s) salt
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a kneading dough from the ingredients from flour to butter, divide it into 2 halves. Cover the bottom of a greased springform pan (26 cm) with one half and pull up a small edge.
- For the topping, mix the quark, egg yolk and oil, mix sugar with vanilla sugar and pudding powder, stir into the mixture. Add the juice and zest of an untreated lemon. Beat egg whites with salt until stiff and fold in.
- Put the quark mixture on the base, spread the second half of the dough over it in pieces (pluck). Bake at 170 ° C on the 2nd rack from the bottom for 50-60 minutes, possibly cover with parchment paper towards the end of the baking time so that the quark mixture does not get too dark.
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