FrauMau
Jez
Елена, Алина, на немецком сайте нашла рецепт подстроенный под наличие ваших продуктов, можете сделать полностью по этому рецепту, а можете использовать тесто из рецепта, который дала я. Желаю успеха
Russische Zupfkuchen
For 2 round baking tins, 26 cm diameter
Dough
700 g flour
2 eggs
450 g Butter or margarine
300 g sugar
80 g cocoa powder
2 pinches of salt (omit if using margarine rather than unsalted butter)
21 grams baking powder
Filling
1000 g quark (alternatives might be low fat cream cheese or possibly ricotta or some other sort of fairly runny fresh cheese)
200 g butter or margarine (I know other people would use up to 500g)
8 eggs (separating them is optional)
400 g sugar
80 g corn starch (next time, I’ll try 10 g less)
vanilla (extract or sugar) to taste (I think I used 1 packet of vanilla sugar and a couple of teaspoons of extract because that’s what I had)
a few tablespoons of lemon juice (lemon zest could be added, too)
Making the dough:
Use cold butter and cold eggs. Put everything into a bowl, cut up butter, mix into with cool hands. When the dough has become a ball, wrap into cling film and refrigerate for at least 30 mins.
Then divide into 2 (since the amount is for 2 cakes0. For each cake, use about three quarters of the dough for the bottom and sides: roll out this portion of the dough for the size of your baking tin. Put into greased baking tins.
Then make the filling:
All ingredients need to be mixed. If using separated eggs, beat egg whites until stiff. In a different bowl, beat butter + sugar until creamy, then add remaining ingredients. I guessed my way through this, there probably is a correct order. Then fold in egg whites. (If using unseparated eggs, this step isn’t necessary).
Pour filling into the tins with dough.
Now “pluck” portions from the remaining one quarter of the dough. Flatten them a little and sit on top of filling. These patches are meant to look rustic, not perfect.
Bake in preheated oven at 175-180 C for 55-65 minutes (start checking arounnd 50min). If it’s cooked but not golden, give it some ehat only from the top very briefly – keep an eye on it until you like the color.
My cakes didnt taste particualrly sweet. I’ve had them from bakers that made them sweeter. But I liked mine.
Next time, I’ll use more lemon in the filling.
вот таким он должен получиться
http://i1.tinypic.com/op1l00.jpg