Russian plucked cake | BRIGITTE.de

Ingredients


For

preparation

  1. For the shortcrust pastry

  2. Mix flour, baking powder, cocoa, sugar and salt in a mixing bowl. Add egg and softened butter in pieces. Knead everything into crumbles using the dough hook of the hand mixer. Remove about a quarter of the dough for the streusel. Form the remaining dough into a flat ball. Place the entire dough in the refrigerator.

  3. Grease a springform pan (26 cm diameter) and dust it with flour. Preheat the oven to 180 degrees top/bottom heat (fan oven 16 degrees; gas level 3).

  4. Roll out the dough ball on the floured work surface into a round shape (approx. 30 cm in diameter) and line the bottom and sides of the springform pan (26 cm in diameter).

  5. For the curd mass

  6. Melt butter and let cool slightly. Mix with the quark, eggs, lemon juice, sugar, vanilla sugar and pudding powder in a mixing bowl until smooth.

  7. Pour the quark mixture into the springform pan and smooth it out. Tear the remaining dough into small pieces and spread over the filling as crumbles. Bake the Russian plucked cake in the preheated oven for about 1 hour. Cover with baking paper about 15 minutes before the end of the baking time so that the surface does not get too dark.

  8. Allow the finished cake to cool in the switched off, slightly opened oven for about 30 minutes. Remove the Russian plucked cake from the tin and let it cool on a wire rack for at least 4 hours.

Tip

You can do that Also line the bottom of the springform pan with baking paper. The easiest way is to place a sheet of baking paper on the bottom of the pan, place the edge of the springform pan on top and close it.

Transfer the Russian plucked cake to a wire rack to cool. This allows the moisture to escape downwards and the shortcrust pastry base becomes really crispy.

More cheesecake recipes

The recipe for Russian plucked cake is just one of many from the world of cheesecakes. Here we present a selection of recipes that are just as popular as this classic recipe.

  • How about a classic cheesecake where you first line the springform pan with light shortcrust pastry. For all owners of the popular food processor, we also have a recipe for cheesecake from the Thermomix®.
  • If you want to enjoy your cheesecake on its own, you shouldn’t miss our baseless cheesecake recipe.
  • Our cheesecake on a tray is perfect for large groups. If you double the quantities, you can also bake the Russian plucked cake on a deep baking tray. The baking time is then reduced to around 45 minutes.
  • Every cake tastes even better with crunchy sprinkles, so here’s our recipe for cheesecake with sprinkles.
  • For everyone who loves chocolate, there is our chocolate crumble cheesecake.
  • The famous New York cheesecake is not baked with quark, but with cream cheese.

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