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🍰 Fluffy Russian Pull-Apart Cake

583 kcal · 30 min · 4 servings

Ingredients

• 250 g soft butter
• 200 g whole cane sugar
• 2 eggs
• 450 g spelt flour
• 2 tsp baking powder
• 3 tbsp cocoa powder
• 100 g butter
• 750 g low-fat quark
• 200 g powdered sugar (from cane sugar)
• 1 tbsp lemon juice
• 3 eggs
• 1 packet vanilla pudding powder (for cooking for 500 ml milk)

Instructions

1. 1. Beat the butter and cane sugar with a hand mixer until the mixture is fluffy and airy.
2. 2. Stir the eggs into the butter-sugar mixture.
3. 3. Mix the spelt flour with the baking powder and cocoa powder in a separate bowl.
4. 4. Gently fold half of the flour mixture into the dough.
5. 5. Gently knead in the remaining flour mixture until the dough is homogeneous.
6. 6. Take two-thirds of the finished dough.
7. 7. Lightly dust a work surface with flour.
8. 8. Roll out the dough portion flat on the dusted surface.
9. 9. Lightly grease a baking tray if necessary for your shape.
10. 10. Place the rolled-out dough base on the prepared tray.
11. 11. Melt the butter in a small pot.
12. 12. Whisk the quark (curd cheese), powdered sugar, lemon juice, eggs, and pudding powder into a smooth cream.
13. 13. Stir the melted butter into the quark cream.
14. 14. Spread the quark cream evenly over the dough base.
15. 15. Tear the remaining dough into small, irregular pieces.
16. 16. Scatter the dough pieces loosely and randomly over the quark mixture.
17. 17. Preheat the oven to 180°C (160°C with fan or Gas Mark 2–3).
18. 18. Bake the cake for 35 to 40 minutes until golden brown.

Nutrition per serving

• kcal: 583
• Protein: 18 g · Fett/Fat: 29 g · Carbs: 85 g