Protein-Rich Take on the Classic Zupfkuchen

This Zupfkuchen is the perfect mix of moist dough and a creamy skyr filling. With a combination of spelt flour, protein powder, and sugar alternatives, this cake is not only delicious but also a bit healthier than the classic Zupfkuchen. Ideal for anyone who wants to eat mindfully but still doesn’t want to miss out on enjoying a delicious piece of cake.

Ingredients for the Zupfkuchen

Ingredients for the Zupfkuchen

26 cm springform pan
Dough (for the base and topping):

• 250 g flour
  
  
• 50 g protein powder (plain or vanilla)
  
  
• 100 g sugar or sugar alternative
  
  
• 1 pinch of vanilla
  
  
• 1/2 packet baking powder
  
  
• 50 g baking cocoa
  
  
• 1 pinch of salt
  
  
• 200 g butter

Filling:

• 800 g Alpro Vanilla Skyr (2 tubs)
  
  
• 2 packs vanilla pudding powder
  
  
• 100 g sugar or sugar alternative
  
  
• 100 g butter
  
  

How to Make Zupfkuchen

1. Prepare the dough: Put all the dough ingredients in a bowl and knead well into a firm dough. If the dough is too dry and doesn’t come together, add a small splash of milk or plant-based milk alternative. Place the dough in the fridge for about 30 minutes so it firms up.
   
   
2. Prepare the filling: Melt the butter in a small saucepan, but don’t let it get too hot. In a separate bowl, mix the vanilla skyr, sugar or sugar alternative, and the melted butter until smooth. Then add the vanilla pudding powder and stir until you have a smooth, lump-free filling.
   
   
3. Prepare the springform pan: Grease a springform pan (26 cm) and line it with baking paper (optional). Spread two-thirds of the dough evenly over the bottom of the pan. Press the dough up the sides to form a rim about 2 to 2.5 cm high for the filling.
   
   
4. Assemble the cake: Pour the finished skyr filling onto the dough base in the springform pan. Distribute the remaining dough on top of the filling either as crumbles or in small flat “cow pat” shapes to create the classic Zupfkuchen look.
   
   
5. Bake: Bake the Zupfkuchen in a preheated oven at 170 degrees (top and bottom heat) for about 60 minutes. After baking, let the cake cool in the oven with the door slightly open.
   
   
6. Cool and serve: Only remove the Zupfkuchen from the springform pan once it’s completely cooled. It tastes best if you let it rest in the fridge overnight.
   

The Ultimate Taste Experience
This Zupfkuchen is a healthy twist on the classic recipe, using protein powder and sugar alternatives without sacrificing flavor. The creamy vanilla skyr filling pairs perfectly with the chocolatey dough and crunchy crumbles. Perfect for any occasion—and it tastes even better the next day!