Topfenkuchen
Submitted by lmd82
Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.
YIELD
1 1/4 dozenPREP
20 minCOOK
1 hrsREADY
1 hrsIn Austrian bakeries, Topfenkuchen holds a place of honor right alongside the Sachertorte.
A rich, buttery shortcrust pastry is rolled thin and pre-baked on a sheet pan until just set.
Then comes the filling: sieved cottage cheese (standing in for traditional Topfen or quark) enriched with egg yolks and lemon zest, lightened with stiffly beaten egg whites folded in for a cloud-like texture.
Raisins and slivered almonds go on top before a long, gentle bake that sets the filling into something custardy, barely sweet, and impossibly airy.
Cut into squares and served cool, this is European baking at its most refined.
Baker’s Tips
- Sieve the cottage cheese. This is not optional. Pressing it through a fine sieve gives you the smooth, creamy texture that mimics real Topfen or quark.
- Beat the egg whites until very stiff. They’re what makes the filling light and airy instead of dense. Fold gently so you don’t knock the air out.
- Pre-bake the crust only halfway. It finishes baking under the filling. Going too far in the first bake means a crust that’s too hard and crumbly.
- Low oven, patience rewarded. The gentle heat lets the filling set without cracking or browning. Trust the slow bake.
Ingredients
Directions
Make a well in the center of the flour and put into it the next four ingredients.
Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling.
On a floured board, roll out the dough into a 11×17 inch rectangle.
Line a baking sheet with the dough and bake it in a moderate oven at 350℉ (180℃). for about 15 minutes, or until it is about half done.
Let it cool.
Add the 4 egg yolks and lemon rind to the cottage cheese.
Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened.
Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling.
Sprinkle the cake with the raisins and almonds.
Bake in a very slow oven at 250 degrees F. about 45 minutes.
Let cool and cut into large squares.
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