Fluffier Than Cheesecake: The Simple Austrian Topfenkuchen Hack That Melts in Your Mouth
This Austrian classic is the perfect elegant alternative when you want a cozy curd treat without any of the usual kitchen hassle.
Even though homemade cottage cheese pancakes are a beloved breakfast staple, shaping and frying individual patties is often the last thing you want to do on a lazy morning.
Fortunately, enjoying a warm, soufflé-like dessert doesn't require standing over a hot stove — this airy combination of rich curd, fragrant vanilla, and sweet butter is the ultimate way to get a melt-in-your-mouth treat that might quickly become your absolute favorite weekend comfort food.
Ingredients: 700 g of cottage cheese, 5 eggs, 150 g of sugar, 120 g of butter, 80 g of semolina, 1 tsp of vanilla sugar, 60 g of raisins, 1 tsp of lemon zest, 1 tsp of baking powder, powdered sugar for serving.
Seperate the egg whites from the yolks. Beat the yolks with sugar and softened butter until light and fluffy. Add the cottage cheese, semolina, vanilla sugar, lemon zest, and baking powder. Then fold in the raisins.
Separately, beat the egg whites until stiff peaks form, then very gently fold them into the curd mixture — this is what makes the cake light and airy.
Pour the mixture into a pan and bake for about 50 minutes at 170°C until lightly golden.
Let the finished cake cool completely and sprinkle it with powdered sugar.
