Russian Zupfkuchen

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 with 500 ml milk)

Instructions

1. 1.

   Beat the butter and whole cane sugar with a hand mixer until fluffy. Fold in the eggs.

2. 2.

   Mix the spelt flour with baking powder and cocoa powder, stir half into the batter and knead the remaining half into the dough.

3. 3.

   Roll two thirds of the dough on a floured surface. If needed, grease the baking sheet and lay the dough on it.

4. 4.

   Melt the butter. Whisk the quark with powdered sugar, lemon juice, eggs and pudding powder until creamy. Fold in the melted butter. Spread the cream over the dough. Tear the remaining dough into small pieces and scatter them over the quark layer.