Home Cooking

Russian Cakes

Russischer Zupfkuchen (Russian Pluck Cake)


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Russischer Zupfkuchen (Russian Pluck Cake)

haiku. | Jul 15, 2011 05:21 AM

The other half is currently in Berlin, and saw this somewhere and liked the look of it, so he asked me to make it for him sometime. I was planning a cheesecake for dessert for Sunday (when he gets back), but I think I'll make this instead - it seems close to a cheesecake :)

I've found a recipe online that looks good, and another very similar to it, so I think I'll go with this recipe - http://sistersbakery.blogspot.com/200....

Reading it, though, a few questions arise:

1. How much is "1 pkg baking powder"? From the photos I've seen, it probably shouldn't rise too much, but I don't want to put too little in and have a dense cake.

2. Quark - I've looked it up and making it is pretty easy, but I would need 7 litres of buttermilk to make the 500g needed. So I'm going to substitute instead. There's a lot of contradictory opinion online on what a good substitute would be. I'm thinking of going with cream cheese cut with sour cream. Think that will work adequately? Any advice?

3. Sweet cream - my research suggests that it's either light whipping cream or half-and-half (is that half cream and half milk?). I've seen one site suggest that the cream be sweetened with a bit of sugar as well. I think I'll just go with fresh cream and maybe a bit of milk, adding a bit of sugar if I don't think the rest of it is sweet enough (but I doubt I will add any sugar). Can anyone shed more light on 'sweet cream'?

4. 1 pkg instant vanilla pudding powder - Again, how much would that be? I've also never used this or seen it in store, so I will re-create it from this site: http://www.alwaysorderdessert.com/201....

Any light you can shed on this baking challenge would be appreciated :)
I tend to prefer using exact measures when baking as it's so easy to mess up, so I'm a little nervous about this one.

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