Dish

Topfentorte

Topfen Cake

Topfentorte is made by mixing quark cheese, eggs, sugar, flour, and lemon zest. The mixture is then baked in the oven until it is golden brown and set. It is usually served cold with fresh fruit or whipped cream. Topfentorte is a good source of protein and calcium, but it is also high in fat and calories. It is not recommended for people with lactose intolerance or those on a low-fat diet.

European cuisine› Alpine cuisine› Austrian cuisine

Dessert› Cheese Dessert

Origins and history

Topfentorte is a traditional Austrian dessert that has been enjoyed for centuries. It is believed to have originated in the region of Upper Austria, where it was made by farmers using quark cheese. Today, it is a popular dessert throughout Austria and is often served during holidays and special occasions.

Dietary considerations

Not suitable for people with lactose intolerance or those on a low-fat diet.

Variations

There are many variations of Topfentorte, including those that use different types of cheese or sweeteners. Some recipes also call for the addition of cream or milk to make the dessert even creamier and richer.

Presentation and garnishing

Topfentorte is traditionally served in a round baking dish or a springform pan. It is often garnished with fresh berries or a dusting of powdered sugar for a more elegant presentation.

Tips & Tricks

To make Topfentorte even creamier, some recipes call for the addition of cream or milk. It is important to bake the dessert until it is golden brown and set, but not overcooked or dry.