Russian Pluck Cake

For the pluck cake, mix the flour well with the cocoa powder and baking powder and sift into a bowl.

Add the butter, sugar, vanilla sugar and egg and mix the ingredients either with a food processor or with the dough hooks of a hand mixer to form a dough.

Form the dough into a ball with your hands, wrap with plastic wrap and chill for at least 30 minutes. While the dough is resting in the refrigerator, melt the butter for the filling in a saucepan and let it cool.

Grease a springform pan (26cm) with butter. After 30 minutes, take the dough out of the refrigerator and cut it into two equal parts.

Roll out one of these halves on the bottom of the springform pan. Divide the remaining half again. Form one of these halves into a roll, place it as a rim on the bottom of the dough and press it into the pan with your fingers to create a rim about 2 cm high.

For the filling, place the low-fat curd in a bowl with the sugar, vanilla sugar, eggs and custard powder. Mix all the ingredients well for a short time and then stir in the melted butter.

Mix the filling until uniform and pour into the springform pan with a pastry spatula. Pluck the remaining kneaded dough into small pieces and spread over the filling.

Place the pan on the oven rack and bake at 160 °C for about 65 minutes. Let the cake cool in the springform pan.

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