Classic plucked cake

Classic plucked cake

This Russian-style vanilla-chocolate pastry is so moist that it melts in your mouth.  Plucking shortcrust pastry gives the spotted one its name – simply irresistible!



500 g wheat flour (Type 405)
1 pinch of salt
2 packs of bourbon vanilla sugar
250g sugar
40 g baking cocoa
1 pack of baking powder
275g softened butter
2 eggs (size M)


125g butter
6 eggs (size M)
220g sugar
1½ kg quark (10% fat)
1 pack of pudding powder (vanilla)
1 untreated lemon (juice and zest)
some butter for the mold
some flour for rolling out


1st step
For the dough, place the flour, salt, vanilla sugar, sugar, cocoa and baking powder in a large mixing bowl and mix everything thoroughly.  Divide the butter into small pieces and spread over the flour.  Whisk eggs and add them.

2nd step
Quickly work everything together until crumbly using the dough hook of the hand mixer.  Then briefly knead the crumbs with your hands to form a smooth dough.  Remove two thirds of the dough, press it into a flat disc and wrap it in cling film. 

Form the remaining dough into a ball and also wrap it in cling film.  Chill both portions of dough for about 30 minutes.

3rd step
The oven’s drip pan, e.g.  B. using a pastry brush, spread a thin layer of butter and dust finely with flour.  Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).

4th step
For the cream, melt the butter and let it cool slightly.  Separate 2 eggs.  Beat the egg white and 1 tablespoon of the sugar with the whisk of the hand mixer until stiff and leave to cool briefly.


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