Dr. Oetker Russischer Zupfkuchen Kuchen Backmischung

Dr. Oetker

Dr. Oetker Russian Zupfkuchen Cake Baking Mix

Sale priceR$ 41,53 BRL
R$ 90,28 /kg

Ready for dispatch within 2-3 working days, as we only buy all items fresh for you after you have placed your order!

Delivery times: Within Germany 3-6 working days, delivery times abroad may vary, see "Shipping conditions"

The product design may differ from the illustration.

Quantity:

Dr. Oetker baking mix for tangerine sour cream cake 670g / 23.6 oz NET. WT.

The Russian plucked cake is a creamy, delicious classic and the crowning glory of every coffee table. The incredibly popular combination of kneading dough and quark filling with the original plucked look is as good today as it was then. The baking mix from Dr. Oetker is a delight for the palate, is reminiscent of the taste of the good old days and inspires the whole family

It's that easy:
The package contains: 440 g baking mix for the dough 230 g mix for the filling You need: Springform pan (Ø 26 cm), e.g. B.Dr. Oetker some fat
You add: 400g / 14 oz soft butter (or 250g / 8.8 oz butter and 150g / 5.2 oz margarine) 4 eggs (size M) 500g / 15.6 oz quark or sour cream (lean level) 1 Prepare and prepare the batter For the filling 250 Melt g butter and leave to cool. Grease the bottom of the springform pan. Preheat oven. Top / bottom heat: around 170C hot air: put around 150C baking mixture for the dough in a mixing bowl, add 150 g butter or margarine and 1 egg. Knead everything with a mixer (dough hook) on the highest setting for about 2 minutes, remove from the bowl, knead on the work surface to form a smooth dough. Roll out half of the dough on the bottom of the springform pan. Shape almost half of the rest of the dough into a roll, place it on the dough base as an edge, press it against the shape so that a 2 cm high edge is created. 2 Prepare the filling Put the mixture in a mixing bowl for the filling. Add the quark, 3 eggs and melted butter, mix with the mixer (stirrers) on the highest setting to a uniform mass. Pour the filling into the mold, smooth out. Pluck the remaining dough into small pieces and distribute on top of the filling. Put the 3 baking tin on the wire rack in the oven. Shelf position: lower third Baking time: approx. 65 min. Let the cake stand for 5 min. In the switched off oven and then let it cool down on a wire rack for 1 hour. Only then remove the pastry from the mold with the help of a knife.sen.

Manufacturer:
Dr. August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld

Ingredients:
Sugar, WHEAT FLOUR, WHEAT STARCH, 3.9% low-fat cocoa powder, baking powder (raising agent disodium diphosphate, sodium hydrogen carbonate), flavor, May contain: (EGG, MILK)

Nutritional information: per 100g unprepared:

 

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