Russian Curd Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 385 g butter / mararine
- 400 g suar
- 5 egg (s)
- 20 g cocoa powder
- 235 g flour
- 2 teaspoons baking soda
- 2 points vanilla sugar
- 750 g quark (low-fat quark)
- 100 g whipped cream
- 0.5 ½ point pudding powder, vanilla
Print Recipe
Pin Recipe Instructions
- Put 135 g fat in flakes, 125 g sugar and 1 egg in a bowl.
- Mix and add cocoa, flour and baking powder. Knead everything into sprinkles with the kneading hook of the hand mixer.
- Press 3/4 of the dough in a greased springform pan (Ø 26 cm) on the bottom and edge. Mix 250 g fat, 275 g sugar and vanillin sugar until frothy. Gradually stir in 4 eggs.
- Add the quark, liquid cream and pudding powder. Mix everything well. Fill the quark mixture into the mold and smooth it out.
- Spread the remaining sprinkles on top.
- Bake the cake in the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours. Let cool and remove from the mold.
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