Russian pluck cake
easy
105 mins
105 mins
Ingredients
- 300 g Flour
- 150 g Sugar
- 3-4 Tbsp Cocoa
- 7-10 Tbsp Salt
- 1 TEASPOON Baking Powder
- 1 Bottle of butter-vanilla flavor
- 1 egg (size M)
- 200 g soft butter or margarine
- 7-10 Tbsp Grease
- 1 jar(s) (850 ml; draw-off weight: 540 g) Apricots
- 100 g Butter or margarine
- 1 kg Low-fat curd
- 200 g Sugar
- 2 packages Vanillin sugar
- 4 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 100 g Whipped cream
- 1 TEASPOON Icing sugar
- 1 TABLESPOON Chocolate flakes
Directions
- 1
Mix flour, sugar, cocoa, salt and baking powder. Add flavour, egg and fat. Knead everything quickly to a smooth dough. Cover and chill for about 30 minutes. Grease a springform pan (26 cm Ø).
- 2
Roll out 1/3 of the dough on the bottom of the mould and enclose the edge of the mould. Halve the remaining dough. Form one half into a roll, place it on the edge and press it up to about 4 cm high. Drain the apricots and lay them on the dough, except for 9 pieces.
- 3
Melt the fat and let it cool down. Mix quark, sugar, 1 packet of vanilla sugar, eggs, pudding powder and the cooled fat with the whisk of the hand mixer. Spread the mixture on the apricots until smooth.
- 4
Roll out the rest of the dough, tear into pieces and spread on the topping. Bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 1 hour. Take out and let rest for about 10 minutes. Remove from the tin and allow to cool.
- 5
Whip cream and remaining vanilla sugar until stiff. Pour into a piping bag with star-shaped spout and squirt tuffs onto the cake. Decorate with remaining apricots, icing sugar and chocolate shavings.
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