Topfenauflauf Recipe Sweet Austrian Curd Cheese Souffle

Let me tell you about this dreamy Austrian Topfenauflauf—it’s like a cloud of sweet, cheesy perfection that you can bake right in your own kitchen.

I adore the tender sweetness of desserts from Austria. My Topfenauflauf brings together quark and sunny lemon zest, a combination that makes this soufflé a star.

It’s rich in protein, thanks to the quark and the eggs. The semolina, an often-overlooked ingredient, adds the most wonderful texture that kind of just holds everything together.

When I serve it, I dust it with powdered sugar. That makes it an actual dessert.

Ingredients

• Quark or Cottage Cheese: Rich in protein and calcium, it brings creaminess to the dish.
• Eggs: They add structure and richness, contributing protein and healthy fats.
• Granulated Sugar: Provides sweetness, balancing the dessert’s tangy notes.
• Vanilla Sugar/Extract: Adds aromatic vanilla flavor, enhancing the overall sweetness.
• Lemon Zest: Offers a fresh, zesty aroma, and a touch of vitamin C.
• Semolina: Adds texture and acts as a binder, offering some carbohydrates.

Ingredient Quantities

• 250g quark or cottage cheese (Topfen)
• 4 large eggs, separated
• 70g granulated sugar
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
• 1 tablespoon lemon zest, finely grated
• 60g semolina
• 30g butter, melted
• Pinch of salt
• Powdered sugar, for dusting

How to Make this

1. Heat your oven to 180°C (356°F). Prepare a baking dish by buttering it and putting it to the side.

2. In a large mixing bowl, blend together the quark or cottage cheese, granulated sugar, vanilla sugar or vanilla extract, lemon zest, and semolina until smooth.

3. Separate the egg whites from the yolks, and add the yolks to the mixture with the cheeses. Stir the yolks and cheeses together until well combined.

4. In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Use an electric mixer for best results.

5. Carefully incorporate the beaten egg whites into the cheese mixture, taking care not to deflate the super light and fluffy egg whites. Why does this matter? Meringue gives a soufflé its lift and makes it light, and it also helps with the soufflé’s even cooking. A team of egg whites works with the soufflé’s other ingredients to make it rise.

6. Transfer the batter into the baking dish you prepped earlier and smooth the top with a spatula.

7. Over the top of the mixture, drizzle melted butter.

8. In a preheated 350°F oven, bake for approximately 30–35 minutes, or until the top is a deep golden brown and the soufflé is set. The soufflé will puff up a bit in the oven, so don’t be surprised if it looks enormous when you pull it out. Cut into wedges and serve immediately.

9. Take it out of the oven and allow it to cool for a few moments. As it cools, the souffle will lose a bit of height.

10. Before serving, dust the top with powdered sugar. Enjoy your scrumptious Austrian Topfenauflauf warm!

Equipment Needed

1. Oven
2. Baking dish
3. Pastry brush (for buttering the baking dish)
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer
7. Spatula
8. Measuring cups and spoons
9. Grater (for lemon zest)
10. Scale (optional, for measuring ingredients by weight)

FAQ

• What is Topfenauflauf?– Austrian curd cheese souffle is a light and fluffy dish called Topfenauflauf. It is made traditionally from quark (Topfen) or cottage cheese.
• Can I substitute cottage cheese for quark?– Indeed, cottage cheese can be used in place of quark. To get a consistency that resembles quark, blend it briefly until it is smooth.
• What is vanilla sugar and can I use vanilla extract instead?– Sugar flavored with vanilla is called vanilla sugar. You can replace it with vanilla extract, 1 teaspoon of which will suffice.
• How do I prevent the souffle from deflating?– Avoid opening the oven door during baking.
  – Gently fold egg whites into the batter to maintain aeration.
• How long does this dessert stay fresh?It is most delicious when consumed fresh, but it can be kept for as long as two days in the fridge, stored in a container that is airtight.
• Can I add fruit to this souffle?– Indeed, including fruits such as berries can intensify the taste. After combining the batter, delicately incorporate them.

Topfenauflauf Recipe Sweet Austrian Curd Cheese Souffle Substitutions and Variations

You can use ricotta cheese to substitute for quark or cottage cheese (Topfen).
Granulated sugar: Substitute with the same amount of caster sugar or use honey for a different flavor.
Sugar, vanilla: Substitute with an equal measure of vanilla extract or a small amount of vanilla bean paste.
Lemon zest: Use lime zest or orange zest to give a citrusy twist.
Semolina: You can use fine cornmeal or all-purpose flour in place of semolina.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially the eggs and quark/cottage cheese, are at room temperature before you start. This helps them blend more smoothly and evenly, ensuring a more consistent texture in your soufflé.

2. Egg Whites When beating the egg whites, make sure your bowl and beaters are completely clean and dry. Any trace of grease or moisture can prevent the egg whites from reaching the stiff peak stage, which is crucial for the soufflé’s structure and lift.

3. Gentle Folding When incorporating the beaten egg whites into the cheese mixture, use a large spatula and gently fold them in. Aim to maintain as much volume as possible. Start by adding a small portion of the whites to lighten the mixture, then fold in the rest carefully.

4. Bake Immediately Once you’ve combined the ingredients, transfer the batter to the prepared baking dish and bake immediately. Delaying can cause the egg whites to lose their volume, affecting the soufflé’s rise.

5. Serving Timing Soufflés are best served immediately after baking when they are at their peak of puffiness and lightness. Have your serving tools and plates ready before you take it out of the oven for the best presentation.