Russian pluck cake

Name: Russian pluck cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 450 g room-warm butter; 400 g Flour; 400 g Sugar; 40 g Cocoa powder; 1 package Baking Powder; 4 Eggs (size M); 500 g Low-fat curd; 2 packages Vanillin sugar; 1 package Pudding powder "Vanilla flavour" (for cooking); 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

450 g room-warm butter
400 g Flour
400 g Sugar
40 g Cocoa powder
1 package Baking Powder
4 Eggs (size M)
500 g Low-fat curd
2 packages Vanillin sugar
1 package Pudding powder "Vanilla flavour" (for cooking)
7-10 Tbsp Grease

Directions

1
For the crumbles, melt 200 g butter. Mix flour, 200 g sugar, cocoa and baking powder in a bowl. Add 1 egg and 200 g butter. First use the dough hooks of the hand mixer, then work into crumbles with your hands. Put about half of it on the bottom of a greased springform pan (26 cm Ø), press it to a flat bottom, chill it.
2
Separate remaining eggs. For the quark mixture, mix quark, 200 g sugar, pudding powder, vanillin sugar, 3 egg yolks and 200 g butter with the whisks of the hand mixer until creamy. Beat the egg whites until stiff. Carefully fold into the quark mixture. Pour the quark mixture into the mould, spread the remaining crumbles on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for 60-70 minutes. Let the cake cool down with the oven door open. Remove from the tin and cut into pieces.