Recipe: Topfen – Gitterkuchen mit Powidl

I am not going to lie — this is the most high-maintenance cake that I’ve ever made. It took me over three hours start to finish, and I spent at least half that time saying, “I am not going to make this cake again.” It didn’t help that the temperature was in the 90s and I was toiling away in our un-air conditioned apartment. The dough was literally sticking to, and perhaps melting onto, the (very well-floured) counter because of the heat.

"I will break you." -- The cake.

“I will break you.” — The cake.

My parents arrived for a visit this afternoon and I served the cake for dessert, to unanimous and enthusiastic praise. My husband specifically said he’d love to have the cake again with marillenroester in place of the powidl. So I guess I have to admit that perhaps the effort was worth it. Plus, you can use the base recipe for the dough and filling and use whatever fresh fruit or fruit compote you want on top (in place of the powidl).

For the dough:
250 grams (8.8 oz) flour
8 grams (.3 oz) baking powder
120 grams (4.2 oz) butter, cut into 1″ pieces
100 grams (3.5 oz) sugar
8 grams (.3 oz) vanilla sugar
zest from 1/2 lemon
1 egg
1 tbsp sour cream
1 tbsp topfen (cream cheese would also work)

For the filling:
100 grams (3.5 oz) butter
150 grams (5.3 oz) icing sugar
3 eggs, separated
8 grams (.3 oz) vanilla sugar
juice and grated rind from 1/2 lemon
500 grams (18 oz) topfen
2 tbsp vanilla pudding mix
3 tbsp sour cream
150 milliliters (5.1 oz) cream, whipped
Powidl, quantity as desired

To top:
1 egg yolk, with 1 tsp milk combined (for brushing)
almonds (optional)

1. Preheat oven to 175C (about 350F).

2. Make the dough: Sift the flour, then put it in a food processor with the baking powder and butter. Pulse until the mixture is crumbly, then transfer to another bowl.

3. Add the sugar, vanilla sugar, lemon zest, egg, sour cream, and topfen to the flour/butter mixture. Knead quickly into a dough. Let rest for 30 minutes in a cool place.

4. Roll 2/3 of the dough out. Line the bottom of a springform pan with baking paper, then place the dough into the prepared pan. Pre-bake for about 15 minutes.

5. While the dough is cooking, make the filling: cream the butter with egg yolks and sugar until pale and fluffy.

6. Add all the other ingredients except the egg whites and cream. Beat until combined.

7. Stiffly beat the egg whites, then fold the beaten egg whites and whipped cream into the filling mix.

8. When crust is done pre-baking, let it cool slightly then evenly distribute the filling across it. Top with the powidl.

9. Roll the dough scraps and cut into strips. Use the strips to create a lattice over the top of the cake. Brush the top with yolk/milk mixture. Sprinkle with flaked almonds, if using.

10. Bake at 170 degrees for 50 minutes, or until done. Let cool completely in oven.

Making this was anything but…

...a piece of cake.

…a piece of cake.

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One thought on “Recipe: Topfen – Gitterkuchen mit Powidl

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