Russischer Zupfkuchen: A Delicious German Crumb Cake

Oct 23, 2025 by Jhon Lennon 53 views

Hey guys! Are you ready to dive into the delightful world of German baking? Today, we're tackling a classic that's sure to impress: the Russischer Zupfkuchen, or Russian plucked cake. Don't let the name fool you; this cake is German through and through, and it's a fantastic combination of chocolate and creamy quark filling. Trust me, once you try it, you'll be hooked! Let's get baking!

What is Russischer Zupfkuchen?

So, what exactly is Russischer Zupfkuchen? The name might sound a bit mysterious, but it's essentially a German chocolate quark cake with a unique appearance. The base and the top are made from a chocolate crumb dough, which is then "plucked" or "pinched" to create a distinctive, rustic look. The filling is a creamy, slightly tangy quark mixture that perfectly complements the rich chocolate. Quark, for those of you who aren't familiar, is a type of fresh dairy product, similar to ricotta or yogurt cheese, and it adds a wonderful texture and flavor to the cake. This cake is not only delicious but also visually appealing, making it a great choice for any occasion, from family gatherings to festive celebrations.

The beauty of this cake lies in its simplicity and the wonderful contrast between the crumbly chocolate and the smooth, creamy filling. The slight tang of the quark filling cuts through the richness of the chocolate, creating a balanced and satisfying dessert. Plus, the "plucked" top gives it a charming, homemade feel that's hard to resist. Whether you're an experienced baker or just starting out, the Russischer Zupfkuchen is a recipe worth trying. It's a crowd-pleaser that's sure to impress your friends and family. Get ready to enjoy a slice of German baking heaven!

Ingredients You'll Need

Before we get started, let's gather all the necessary ingredients. Here’s what you’ll need for the crust and the creamy filling:

For the Chocolate Crumb Crust:

Flour: 300g all-purpose flour is the foundation of our crumbly crust. Make sure it's fresh for the best texture.
Cocoa Powder: 50g of unsweetened cocoa powder gives the crust its rich chocolate flavor. Use high-quality cocoa for a deeper, more intense taste.
Sugar: 150g granulated sugar adds sweetness and helps to bind the dough together.
Butter: 200g of cold, unsalted butter, cut into small cubes. The cold butter is crucial for creating a crumbly texture.
Egg: 1 large egg helps to bind the dough and adds richness.
Baking Powder: 1 teaspoon of baking powder gives the crust a little lift.
Salt: A pinch of salt (about 1/4 teaspoon) enhances the flavors of the other ingredients.

For the Quark Filling:

Quark: 750g of quark, drained. This is the star of the filling, providing a creamy and slightly tangy flavor. If you can't find quark, you can substitute it with ricotta cheese, but make sure to drain it well.
Sugar: 150g granulated sugar for sweetness.
Eggs: 3 large eggs, which help to bind the filling and add richness.
Vanilla Extract: 1 teaspoon of vanilla extract enhances the flavor of the filling.
Lemon Zest: The zest of 1 lemon adds a bright, citrusy note that complements the chocolate and quark.
Cornstarch: 2 tablespoons of cornstarch help to thicken the filling and prevent it from becoming too runny.

Make sure you have all these ingredients ready before you start baking. This will make the process much smoother and more enjoyable. Now, let's move on to the step-by-step instructions!

Step-by-Step Instructions

Alright, let's get down to the nitty-gritty and bake this amazing Russischer Zupfkuchen! Follow these step-by-step instructions for a perfect result:

1. Prepare the Chocolate Crumb Crust:

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Whisk together until well combined. This ensures that all the dry ingredients are evenly distributed.
Add the cold, cubed butter to the bowl. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The smaller the butter pieces, the crumblier the crust will be. This is a crucial step for achieving the right texture. If you don't have a pastry blender, you can use two knives to cut the butter into the flour mixture.
Add the egg and mix until the dough just comes together. Be careful not to overmix the dough, as this can result in a tough crust. The dough should be slightly crumbly but hold together when pressed.
Divide the dough into two portions, with one portion being slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents it from spreading too much during baking.

2. Make the Quark Filling:

In a large bowl, combine the quark, sugar, eggs, vanilla extract, and lemon zest. Mix until smooth and creamy. Make sure there are no lumps in the quark mixture. A smooth filling is essential for the overall texture of the cake.
Add the cornstarch and mix until well combined. The cornstarch helps to thicken the filling and prevent it from becoming too runny during baking.

3. Assemble and Bake the Cake:

Preheat your oven to 175°C (350°F). Grease and flour a 26cm (10-inch) springform pan. This will prevent the cake from sticking to the pan and make it easier to remove after baking.
Take the larger portion of the chilled dough and press it into the bottom of the springform pan, creating an even layer. Use your fingers to press the dough firmly against the bottom of the pan. This will form the base of the cake.
Pour the quark filling over the crust, spreading it evenly. Ensure that the filling is spread evenly to ensure uniform baking.
Take the remaining dough and crumble it over the top of the filling. Use your fingers to pinch and pluck small pieces of dough, distributing them evenly over the filling. This creates the characteristic "plucked" appearance of the Zupfkuchen.
Bake for 60-70 minutes, or until the filling is set and the top is golden brown. The baking time may vary depending on your oven, so keep an eye on the cake and adjust the time as needed.
Let the cake cool completely in the pan before removing it. This allows the filling to set properly and prevents the cake from collapsing. Once cooled, carefully remove the cake from the springform pan and transfer it to a serving plate.

Tips and Tricks for the Perfect Zupfkuchen

To ensure your Russischer Zupfkuchen turns out perfectly every time, here are some helpful tips and tricks:

Use Cold Butter: Cold butter is essential for creating a crumbly crust. Make sure the butter is straight from the fridge and cut into small cubes before adding it to the dry ingredients.
Don't Overmix the Dough: Overmixing the dough can result in a tough crust. Mix the dough until it just comes together, and then stop.
Drain the Quark: If your quark seems too watery, drain it in a cheesecloth-lined sieve for a few hours before using it. This will prevent the filling from becoming too runny.
Chill the Dough: Chilling the dough makes it easier to handle and prevents it from spreading too much during baking. Make sure to chill the dough for at least 30 minutes before assembling the cake.
Evenly Distribute the Crumbs: When crumbling the remaining dough over the filling, make sure to distribute it evenly. This will ensure that the cake bakes evenly and has a consistent texture.
Cool Completely: Let the cake cool completely in the pan before removing it. This allows the filling to set properly and prevents the cake from collapsing.
Lemon Zest is Key: Don't skip the lemon zest in the filling. It adds a bright, citrusy note that perfectly complements the chocolate and quark.

Variations and Add-Ins

Want to get creative with your Russischer Zupfkuchen? Here are some fun variations and add-ins to try:

Add Chocolate Chips: Mix chocolate chips into the quark filling for an extra chocolatey treat.
Use Different Extracts: Experiment with different extracts, such as almond or orange extract, to add a unique flavor to the filling.
Add Fruit: Add fresh or frozen fruit to the filling, such as berries or cherries, for a fruity twist.
Make Mini Zupfkuchen: Bake the cake in muffin tins for individual servings. This is great for parties or portion control.
Add Nuts: Mix chopped nuts, such as almonds or walnuts, into the crust or filling for added texture and flavor.

Serving Suggestions

Russischer Zupfkuchen is delicious on its own, but here are some serving suggestions to take it to the next level:

Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
Serve with Whipped Cream: A dollop of whipped cream complements the richness of the cake.
Pair with Fresh Berries: Serve with fresh berries, such as strawberries or raspberries, for a refreshing contrast.
Enjoy with Coffee or Tea: Russischer Zupfkuchen is the perfect accompaniment to a cup of coffee or tea.
Add a Chocolate Sauce Drizzle: Drizzle some warm chocolate sauce over the cake for an extra indulgent treat.

Storage Instructions

To keep your Russischer Zupfkuchen fresh and delicious, follow these storage instructions:

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep the cake in the refrigerator for up to 5 days. Make sure to store it in an airtight container to prevent it from drying out.
Freezer: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw the cake in the refrigerator overnight before serving.

Conclusion

So there you have it, folks! Russischer Zupfkuchen is a delightful and impressive cake that's surprisingly easy to make. With its crumbly chocolate crust and creamy quark filling, it's a guaranteed crowd-pleaser. Whether you're baking for a special occasion or just want to treat yourself, this German classic is sure to hit the spot. Give it a try and let me know how it turns out! Happy baking!