Russian torn cake "Russischer zupfkuchen" (chocolate-lemon)

Category: Confectionery
Kitchen: german
Russian torn cake Russischer zupfkuchen (chocolate-lemon)

Ingredients

wheat flour, I have 1 grade 400 g
sugar 400 g
cocoa powder 50 g
vanillin or vanilla sugar 2 pack
butter at room temperature 425 gr (I have 250 gr)
egg 6 pcs
baking powder 3 tsp
cottage cheese (preferably yogurt-like in consistency) 500 g
lemon zest from 1/2 pcs
vanilla pudding (I have 40g cornstarch + vanillin) 1 pack

Cooking method

  • Every child in Germany knows what "Russian Zupfkuchen" is, but history is silent about the author of the recipe itself.
  • The base of the cake is made of chocolate dough, similar to a cake, and the filling is made of low-fat soft curd, similar in consistency to yogurt. In addition, there is a similar cake “Korovka-Burenka” based on cottage cheese and sour cream (for some reason, cottage cheese in tsupfkuchen should be just like yogurt, since I get this kind of cottage cheese from buttermilk), but it is far from so widespread. Usually vanilla pudding powder or lemon zest is added to the filling. Small lumps of the main dough are placed on top of the filling, resulting in a characteristic black and white structure. We can say that this cake is a combination of the equally popular Kezekuhen and chocolate cake.
  • Russian torn cake Russischer zupfkuchen (chocolate-lemon)
  • To prepare the dough, sift the flour, mix with baking powder and 1 pack of vanilla sugar. In a separate bowl, mix with a spoon 3 eggs, 200g sugar, 200g butter (I used 150g) and cocoa. Combine with flour mixture, knead the dough with a spoon, then with your hands, the dough will be dense, glossy. With my hands I even out half of the dough (I would advise a little more than half, but I made exactly half according to the recipe) on the baking sheet, I did it on a silicone mat and did not climb over the edges of the rug, it does not cover the two sides of the baking sheet a little. The dough layer will be about 5mm thick.
  • For the filling, mix cottage cheese, 200 g of sugar, 200 g of butter (I have 100 g), zest of half a lemon, 1 pack of vanilla sugar, 3 eggs, 1 pack of vanilla pudding (I have corn starch), you can use a blender, I waited 30-40 minutes to the starch is gone, smooth our curd layer on top of the dough. Put the pieces of the remaining dough crushed with your fingers on the curd layer. I decided to make half of the pie according to the rules, and the other half with a net of dough with black currants. As a result, I liked the sourness more, the dough of the finished cake turns out to be simply gorgeous in taste, it is noble chocolate, similar to cupcake, and despite the fact that I decided to reduce the amount of butter, those who are not afraid of their figure will get a more refined version. The taste of the dough reminded me of ice cream biscuits-sandwich magnate from "Inmarko" (if you sold this before, you will understand!). We bake in an oven preheated to 180g for 45 minutes. Put the cooled cake in a container so that it does not dry out.
  • Russian torn cake Russischer zupfkuchen (chocolate-lemon)

The dish is designed for

baking sheet

Time for preparing:

1 hour

Cooking program:

oven

Note

Elena bukabuza has a recipe for this pie, and when I found the recipe on the Internet I did not check its availability on our website, but visually from the photographs of the recipe I remember that this was not, so I did not check it ... and now I sat down to spread it and checked it on in any case, the differences are just insignificant in the recipes (in terms of the composition and method of preparing the dough), so that the work would not be wasted, I decided to post it, at least I will show the pictures, and let the moderators decide whether to leave it or not

kavmins
but why clean up something? very beautiful pictures, thanks for such beauty .. !!!!!! I will try, apparently and the taste is excellent!
kavmins
moreover, no one cooked with currants, very original and useful information about oil
NataliARH
kavmins, thanks for the support! if it works, be sure to try it !!!
Natasha K
NataliARH, good afternoon, tell me the cottage cheese filling does not "run away"? What are the dimensions of your rug? I'm afraid to miss the form, but I want to do it ... Thank you!
NataliARH
Natalia K, kind! the photo shows, if you look closely, that there is strength. the rug and it does not reach the edge of the baking sheet, so the size of the distribution of the dough I got was 27x33cm, you can make it smaller, but it's not worth it anymore!
my filling did not run away, and the cottage cheese in it was thin (before baking) in its usual sense, that is, like thick yogurt or sour cream, if there is no such cottage cheese, then we use the usual one, which priority is in packs, it is not grains, you can add a couple of spoons of sour cream and bring a submersible blender to homogeneity, I did not do this
if you are still afraid for the "escape", I propose to do it in a uniform, one or two, be guided by the area, the edges of the form will keep the attacker
Natasha K
Quote: NataliARH
if you are still afraid for the "escape", I propose to do it in a uniform, one or two, be guided by the area, the edges of the form will keep the attacker
Let's make it with silicone! Thank you!
NataliARH
Natalia

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