Russischer Zupfkuchen – a classic cake here in Germany. Sorry, but I don’t have a proper English translation for that. Could not find any word for “Zupfkuchen” ;)
You get it in almost every bakery in many versions. If you ask a person from Russia or any other Eastern European country you will probably get everywhere the same answer: WTF?! ;)
Yes – it’s not a recipe from some nice old Russian “Babushka”- not at all. It’s more or less a German invention. And not even from East Germany as many might think now. The name is based on a “Zupfkuchen” which describes the thorn pieces of dough on top of the filling. The location “Russia” in the name does not tell you that the recipe is originally from Russia – people say, someone added it to the name, because the pieces of dough look like rooftops of Russian churches in Moscow when you tear them apart… Tadaaaa!!?! Well, I don’t think it looks like that, because I flattened that pieces of dough when I placed them on the cake – but hey, imagination is everything ;)
So have fun with that German-Russian collaboration cake which nobody knows in one of the participating countries ;)
Btw – really delicious cake! Just to let you know.
INGREDIENTS / ZUTATEN
3 cups (375g) all-purpose flour
3 tsp. baking powder
1/3 cup (40g) cocoa powder
1 cup (200g) sugar
1 tsp. vanilla extract
3/4 cup + 2 tbsp. (200g) butter, room temperature
For the filling:
1 1/8 cup (250g) butter, melted
18 oz. (500g) curd cheese (Magerquark)
1 cup (200g) sugar
2 tsp. vanilla extract
1/3 cup (40g) cornstarch
375g Mehl (Type 405)
3 TL Backpulver
1 TL Vanille Extrakt
200g weiche Butter
Für die Füllung:
250g Butter, geschmolzen
2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. For the filling melt the butter and allow to cool. Grease a 10 inch (26cm) springform tin and set aside. Preheat the oven to 350°F (180°C).
3. Roll out almost half of the dough to the size of the bottom of the baking pan. From the remaining dough form a long roll, place the roll on the edge of the pastry and press to the sides of the springform tin. Make sure to keep some of the dough for the topping.
4. In a large bowl mix the curd cheese with sugar, vanilla extract, eggs, cornstarch and the melted butter until well combined. Pour the mixture on top of the prepared dough and smooth out. Tear the remaining dough into small pieces and spread them on top of the filling. Bake the cake for about 60-65 minutes or until golden yellow. Let cool completely on a wire rack before serving.
2. Für die Füllung die Butter schmelzen und abkühlen lassen. Eine Springform mit 26cm (10 inch) Durchmesser einfetten und zur Seite stellen. Den Ofen auf 180°C (350°F) vorheizen.
3. Etwa die Hälfte des Teiges auf die Größe der Springform ausrollen. In die Sprinform legen und vom verbliebenen Teig etwas mehr als die Hälfte zu einer Rolle formen und diese an die Seiten der Springform pressen, um einen Rand zu formen. Den restlichen Teig für die “Tupfen” verwenden.
4. In einer großen Schüssel den Magerquark mit Zucker, Vanille Extrakt, den Eiern, Stärke und geschmolzener Butter zu einer homogenen Masse verrühren. Die Masse in die Springform füllen und alles etwas rütteln, um die Oberfläche zu glätten. Den verbliebenen Teig in kleine Stücke reißen und diese dann auf der Quarkmasse gleichmässig verteilen. Für 60-65 Minuten backen, oder bis die Oberfläche leicht goldbraun ist. Auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.Print
- Prep Time: 30
- Cook Time: 60
- Total Time: 120
For the dough
- 3 cups (375g) all-purpose flour
- 3 tsp. baking powder
- 1/3 cup (40g) cocoa powder
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 1 egg
- 3/4 cup + 2 tbsp. (200g) butter, room temperature
For the filling
- 1 1/8 cup (250g) butter, melted
- 18 oz. (500g) curd cheese (Magerquark)
- 1 cup (200g) sugar
- 2 tsp. vanilla extract
- 3 eggs
- 1/3 cup (40g) cornstarch
- In a large bowl mix flour, baking powder and cocoa powder. Add sugar, vanilla extract, the egg and butter. Mix on low speed first and then on high speed to get a smooth dough. Wrap in plastic wrap and let chill in the fridge for 30 minutes.
- For the filling melt the butter and allow to cool. Grease a 10 inch (26cm) springform tin and set aside. Preheat the oven to 350°F (180°C).
- Roll out almost half of the dough to the size of the bottom of the baking pan. From the remaining dough form a long roll, place the roll on the edge of the pastry and press to the sides of the springform tin. Make sure to keep some of the dough for the topping.
- In a large bowl mix the curd cheese with sugar, vanilla extract, eggs, cornstarch and the melted butter until well combined. Pour the mixture on top of the prepared dough and smooth out. Tear the remaining dough into small pieces and spread them on top of the filling. Bake the cake for about 60-65 minutes or until golden yellow. Let cool completely on a wire rack before serving.
- Enjoy baking!
- Serving Size: 12
My hostmother used to put some vanilla pudding mix into the filling, but no cornstarch. What does the difference do to the cake?
vanilla pudding mixture is basically only conrstarch with some vanilla flavor :)
That’s why I use cornstarch and vanilla paste or extract in all recipes that would ask for the pudding mix.
Hi Marc, Russischer Zupfkuchen is one of my favorite cakes. I live in New Zealand now where it is difficult to get Magerquark. Do you know if I could substitute it with cream cheese?
Thanks for sharing this recipe.
you could try a mixture of cream cheese and sour cream – that’s what I read people tried… or you can make quark yourself. It’s not difficult, just a bit time consuming ;)
You can use yoghurt, plain, either dripped through a cloth or not, that’s up to you. The cornstarch will bind it
I made this cake twice now. Everytime I used the exact measurements that you asked for in the recipe. But my dough is always crumply. Never like you discount like it should be. I can’t certainly roll it out. Maybe press it in the firm but never roll it. What do I do wrong?
the dough can be crumbly – that is correct. It depends on the flour you use and the cocoa. But that problem can be resolved easily… if you notice the dough is too dry, add a bit of water until the dough sticks together and you should be fine.
I had exactly the same issue and was so happy how a little bit of water solved the problem
omg I am baking it now! still needs half an hour more in the oven and it already smells so good!
Thanks Marc for the recipe, so excited to see the results :O :D
I hope it turned out well :)
May I reduce the portion of sugar ?
I think reducing the sugar by half should work without any “structural” problems ;)
The remaining sugar can be replaced with xylitol, for example, if you want to get out the white sugar completely.