My former flatmate Thilo used to make this unbelievably yummy cake called “Russischer Zupfkuchen” (Russian pluck cake, roughly translated) and ever since he moved out, my other flatmates requested I should bake it. He always just threw all ingredients into a bowl, eyeballing the amounts, never measuring anything exactly but always got a beautiful and tasty cake. Wonder how he did that, lots of experience perhaps?
When doing some research about the origin of russian pluck cake, I figured out that it does not really seem to be a russian cake. What’s funny is that there are said to be cakes like this one in some regions of russia, but apparently they’re called “German cake”.
Soft cheesecake with a crumbly chocolate crust, sprinkled with the remaining chocolate dough plucked into chunks, that’s basically what russian pluck cake is. It is pretty popular here in Germany, people tend to like the combination of cocoa and moist cheesecake filling, especially my flatmates. So I made a whole baking tray and cut the cake into nice handy bars. Turns out that I like cake bars, somehow. You can cut them into smaller bars and eat them piece by piece, enjoying every crumb, or just dig in, if you’re in a hurry and late for an exam like me this morning.
Enough of the cake shape philosophy, here’s the recipe. As I am not as talented and/or experienced as Thilo, I wrote all the measurements down for you.
This version of russian pluck cake is rather heavy on the eggs and the vanilla, my flatmates seem to like that, but I think you could also vary a little with the ingredients.
|Cheesecake bars with chocolate crust
makes one baking tray
|Ingredients – for the crust:
50g cocoa powder
3 tsps. baking powder
200g granulated sugar
for the filling:
1 kg low-fat quark
125ml (1/2 cup) milk
3 tbsps. vanilla
250g butter, melted
250g granulated sugar
60g corn starch, sifted