Russian pluck cake

Ingredients

Directions

1. 1

   Knead the baking mix for the dough, 150 g butter and 1 egg with the dough hooks of the hand mixer. Knead quickly with your hands to a smooth dough. Roll out half of the dough on a greased springform pan (26 cm Ø).

2. 2

   Place the edge of the springform pan around the bottom. Form half of the remaining dough into a roll and place it on the cake base as a rim. Press a 2-3 cm high rim out of it and cut off any excess dough. Drain the apricots.

3. 3

   Melt the remaining butter and let it cool down. Spread the apricots, except for 9 halves, on the base. Put the mixture for the filling in a bowl. Add quark, remaining eggs and cooled butter.

4. 4

   Stir with the whisks of the hand mixer to a smooth mixture. Put the filling into the mould and smooth it down. Pluck the remaining dough into small pieces and spread them on the filling. Bake in the preheated oven (electric oven: 175°C/ gas: level 2) on lowest level for 60-70 minutes.

5. 5

   Let it cool down on a cake rack. Whip cream and vanilla sugar until stiff. Before serving, decorate the cake with the remaining apricot halves and cream tuffs. Serve sprinkled with icing sugar and chocolate flakes.

6. 6

   Results in about 18 pieces.