Jeder hat einen Lieblingskuchen. Meiner ist, seit ich denken kann, der Zupfkuchen. Ich habe euch schon mal eine sommerliche Version mit Nektarine und Limette vorgestellt, aber am liebsten mag ich ihn klassisch. Ohne Viel Schnick-Schnack.
Eines nervt mich allerdings am Zupfkuchen… Die Geduld, welche man nach dem Backen aufbringen muss. Das ist wichtig, damit die Füllung schön fest wird. Aber jetzt mal unter uns, ich habe ihn auch schon lauwarm und noch weich gelöffelt. Wo ein Wille, da ist ein Weg.
Das Rezept ist so einfach, Kinder und ältere Menschen können problemlos und mit Freude mithelfen. Ich verwende statt Zucker Erythrit, aber das müsst ihr nicht. Ich mache es nur, um Kalorien einzusparen (mein Mann zählt sie) und damit meine Schwiegermutter ein Stück mitessen kann, sie leidet an Diabetes.
Für einen Zupfkuchen, 24⌀.
Folgende Zutaten werden benötigt:
- 210g Mehl (glutenfrei)
- 100-120g Zucker/Erythrit
- 120g Margarine
- 1 EL Backpulver
- 5 EL Kakaopulver
- Prise Salz
- 20-30ml Pflanzendrink
- 500g v. Frischkäse
- 1 Pck. Vanillepuddingpulver
- 50-70g Zucker/Erythrit
- etwas Zitronenabrieb
- etwas Zitronensaft
Außerdem:
- Springform 24⌀
- Backpapier
Zubereitung:
Den Ofen auf 165°C Ober- und Unterhitze vorheizen.
Mehl, Zucker/Erythrit, Margarine, Backpulver, Kakaopulver, Salz und Pflanzendrink miteinander verrühren.
Die Springform mit Backpapier auslegen. Etwas vom Teig an die Seite legen, den Rest auf den Springformboden und an dessen Rand festdrücken. In den Kühlschrank stellen.
Für die Füllung den Frischkäseersatz mit dem Puddingpulver, Zucker/Erythrit, Zitronenabrieb und Zitronensaft gut verrühren. Anschließend auf den Teig verteilen.
Mit dem restlichen Teig kleine Schokoflecken formen und auf die Füllung legen.
Für 45-55 Minuten backen. Über Nacht auskühlen lassen.
Dekorieren und servieren!
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