📝 About This Recipe
A beloved classic in German bakeries, Russischer Zupfkuchen combines a deeply cocoa-infused shortcrust pastry with a silky, tangy quark filling. The name 'Zupfkuchen' refers to the characteristic 'plucked' chocolate dough pieces scattered across the top, which sink slightly into the creamy center during baking. This cake offers the perfect balance of bittersweet chocolate and citrus-scented cheesecake, making it a sophisticated centerpiece for any Kaffeeklatsch.
🥗 Ingredients
Chocolate Shortcrust Dough
- 375 grams All-purpose flour (sifted)
- 40 grams Unsweetened cocoa powder (high quality Dutch-processed)
- 3 teaspoons Baking powder
- 200 grams Granulated sugar
- 200 grams Unsalted butter (cold, cubed)
- 1 large Egg (cold)
- 1 pinch Salt
Creamy Quark Filling
- 500 grams Magerquark (Low-fat Quark) (can substitute with Greek yogurt strained overnight)
- 250 grams Unsalted butter (melted and slightly cooled)
- 200 grams Granulated sugar
- 3 large Eggs (at room temperature)
- 1 package Vanilla pudding powder (approx. 37g, or sub with cornstarch and vanilla extract)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla bean paste
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) for conventional heat, or 160°C (320°F) for fan-assisted. Grease a 26cm (10-inch) springform pan thoroughly with butter.
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2
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt for the dough.
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3
Add the cold cubed butter and the egg to the dry ingredients. Use a pastry cutter or your hands to knead quickly until a smooth, dark dough forms. Do not overwork or the butter will melt.
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4
Take about two-thirds of the dough and press it firmly into the bottom of the prepared springform pan. Use your fingers to pull the dough up the sides about 3-4 cm (1.5 inches) to create a border.
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5
Wrap the remaining one-third of the dough in plastic wrap and place it in the refrigerator while you prepare the filling.
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6
In a clean bowl, beat the 3 eggs with the sugar until light and fluffy using an electric mixer (about 2-3 minutes).
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7
Gently fold in the Quark, vanilla pudding powder, lemon juice, and vanilla bean paste until well combined and no lumps remain.
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8
Slowly pour the melted (but not hot) butter into the Quark mixture while stirring constantly. The filling should be smooth and liquid-gold in appearance.
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9
Pour the Quark filling into the dough-lined springform pan, smoothing the top with a spatula.
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10
Retrieve the remaining dough from the fridge. Tear off small, irregular pieces (the 'plucking' action) and scatter them randomly over the top of the white filling.
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11
Place the pan on the middle rack of the oven and bake for 60 to 65 minutes. The filling should be set but still have a slight jiggle in the very center.
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12
Turn off the oven and crack the door open slightly. Let the cake cool inside the oven for 15 minutes to prevent the surface from cracking.
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13
Remove from the oven and let it cool completely in the pan on a wire rack. For the best texture, refrigerate for at least 4 hours, or ideally overnight, before releasing from the springform.
💡 Chef's Tips
Ensure your butter for the dough is very cold; this creates the signature shortcrust snap. If you cannot find Quark, use Greek yogurt strained through cheesecloth for 12 hours to reach a thick consistency. Do not overbeat the filling once the Quark is added, as too much air can cause the cake to rise and then collapse. If the chocolate dough pieces on top are browning too quickly, cover the cake loosely with aluminum foil for the last 15 minutes of baking. Always use a knife dipped in hot water to get clean, professional slices when serving.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream to balance the sweetness. A hot cup of German filter coffee or an Earl Grey tea complements the cocoa notes perfectly. For a fruity twist, serve with a side of warm sour cherry compote (Kirschgrütze). Dust very lightly with powdered sugar just before serving for a beautiful contrast against the dark dough. Pairs wonderfully with a glass of dessert wine, such as a late-harvest Riesling.