Dr. Oetker Käse-Sahnetorte

Dr. Oetker Käse-Sahnetorte

Dr. Oetker Russischer Zupfkuchen

Availability: In stock

Mix for Russian chocolate cheese cake


Just add: 400g soft butter, 4 eggs, 500g quark

Made by Dr.August Oetker Nahrungsmittel KG in Germany

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Ingredients: Sugar, WHEAT flour, WHEAT STARCH, 3.9% low-fat cocoa powder, baking powder (raising agent disodium diphosphate, sodium bicarbonate), flavor.

Allergens: May contain: EGG, MILK

  per 100ml/g
Energy 381kcal
Fats 23g
of which saturates 13g
Carbohydrates 35g
of which sugars 22g
Protein 8.2g
Salt 0.34g

Preparation: To need to add: 400g soft butter OR 250g of soft butter and 150g of soft margarine, 4 eggs (size M), 500g of quark.

1. For the filling melt 250g of butter and leave to cool down. Grease the bottom of a round cake tin. Pre-heat oven to 160 degrees. Blend baking mix with 150g of butter or margarine and 1 egg. Mix thoroughly on high speed for about 2 minutes. Knead until you get a smooth dough. Spread out half of the dough and place on the bottom of the cake tin. Place 1/2 of the remaining dough onto the inside side of the cake tin by forming a roll and pressing dough on inside of cake tin to get a 2cm brim.

2. Place content of filling mix into a bowl. Add 500g quark, 3 eggs and melted butter. Stir on high speed until smooth. Place filling on top of the dough in the cake tin. Twitch little pieces of the remaining 1/2 of the dough and sprinkle over the filling.

3. Place on lower tray in oven and bake for about 65 minutes. Leave to stand for another 5 minutes in oven although oven already turned off. Remove from oven and leave to cool down for about an hour. Now, remove cake from tin with the help of a knife.

Packaging: suitable for recycling


While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients and allergens may change.

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or the product manufacturer.

Although product information is regularly updated, we are unable to accept liability for any incorrect information.