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Russischer Zupfkuchen

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  • Author: Bake to the roots
  • 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


  1. 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.
  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.


  • Enjoy baking!


  • Serving Size: 12