Russian Zupfkuchen

Russian Zupfkuchen can prepare very well for several days and remains very juicy. Flour with baking powder, 100g sugar and 1 package vanilla sugar. Add a pinch of salt, cocoa powder and lemon juice. 1 egg and 100 g of well-chilled butter with the flour dough. Pastry to form a smooth ball, wrap in plastic wrap and set at least 30 minutes in the refrigerator. 4 Separate the eggs, egg yolk and keep beating the egg whites until stiff. 250 g soft butter 250 g sugar and 2 packages vanilla sugar until fluffy. Stir egg yolks and vanilla pudding mix to the butter. A screen with a clean dish towel or cheesecloth interpret.


Pour cheese layer and twist the cloth over it easily, so that the liquid is slightly compressed from the cheese layer. Russian Zupfkuchen can alternatively be prepared with skimmed curd. Well drained cottage cheese stir in the butter cream. Fold in stiffly beaten egg white to cream. Pastry between two transparent sheets roll out, so that the dough slightly larger than a 24er spring form pan. Occupy the bottom of the spring form pan with pastry and form a small margin. Remaining pastry aside.

Cottage cheese filling into the spring form pan and smooth the surface. Roll out remaining pastry into small pieces and pull the Russian Zupfkuchen prove it. Bake in a preheated oven at 180 degrees about 1 hour on the second rail. Bake on the bottom rail. Take “Russian Zupfkuchen” from the oven and carefully loosen the edges with a knife. Russian Zupfkuchen let cool in the mold.


¤ 200 g Flour
¤ 1 tsp Baking powder
¤ 100 g Sugar
¤ 1 point Vanilla sugar
¤ Salt
¤ 2 tablespoons Cocoa
¤ 1 tsp Lemon juice
¤ 1 Eggs
¤ 100 g Butter
¤ 4 Protein
¤ 4 Yolk
¤ 250 g Butter
¤ 250 g Sugar
¤ 2 pts Vanilla sugar
¤ 1 point Vanilla pudding mix
¤ 500 g Layer cheese, 20%

12 servings – 473 calories per serving, 30 mins Prep – 120 min Total