Description
Luftig-leichte Topfenschnitten mit zarter, goldgelber Kruste, cremiger Topfenfüllung und feiner Vanillenote. Saftig, zart schmelzend, mit dezenter Süße und einem Hauch Frische – ein unwiderstehlicher Genuss.
Ingredients
Scale
- 4 Eier
- 120 g Mehl
- 100 g Zucker
- 500 g Topfen (passiert)
- 250 ml Milch
- 40 g Maisstärke
- 250 ml Schlagobers
- 100 g Zucker
- 1 Zitrone (Saft und Schale)
Instructions
- Preheat your oven to 180°C (356°F) with both top and bottom heat. Line a baking tray with parchment paper to prevent sticking.
- Separate the eggs. Place the egg yolks in a large mixing bowl and add 100 g of sugar. Using an electric mixer or whisk, beat the yolks and sugar together until the mixture is very thick, pale, and creamy. This may take several minutes.
- In a separate clean bowl, beat the egg whites until stiff peaks form. This will help give the sponge its light texture.
- Sift the 120 g of flour. Gradually fold the flour and the beaten egg whites alternately into the yolk mixture. Use a spatula and gently fold to keep the mixture airy and light.
- Pour the sponge batter onto the prepared baking tray. Spread it evenly with a spatula so it is level all over.
- Bake the sponge in the preheated oven for about 10-15 minutes, or until the sponge is a light golden color and springs back when gently pressed. Remove from the oven and allow to cool completely on a wire rack.
- While the sponge is cooling, prepare the cream filling. Set aside a small amount of the 250 ml milk (about 50 ml) and dissolve the 40 g cornstarch (Maizena) in it, stirring until smooth and no lumps remain.
- Heat the remaining milk in a saucepan until it just begins to simmer, stirring occasionally. Add the dissolved cornstarch mixture to the hot milk, and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from the heat and let it cool completely.
- In a large bowl, combine the 500 g of passed Topfen, 100 g of sugar, the juice and zest of 1 lemon. Mix until smooth and creamy.
- Once the cornstarch-milk mixture has cooled completely, pass it through a fine sieve to remove any lumps, then stir it into the Topfen mixture until well combined.
- Whip the 250 ml Schlagobers (heavy cream) until stiff peaks form. Carefully fold the whipped cream into the Topfen cream mixture, using a spatula to maintain the lightness of the filling.
- Once the sponge has cooled, carefully remove it from the tray and parchment paper. Using a sharp knife, cut the sponge into three even strips or layers.
- Place the first sponge layer on a serving platter. Spread a generous layer of the Topfen cream over the top. Add the second sponge layer, spread more cream, and repeat with the final layer, finishing with a layer of cream on top if desired.
- Optionally, dust the assembled Topfenschnitten with powdered sugar or cover with a lemon or chocolate glaze for extra flavor and decoration.
- Refrigerate the assembled Topfenschnitten for at least 2 hours (or overnight) to allow the cream to set and the flavors to meld. Slice into squares or rectangles before serving.
Notes
Topfenschnitten taste best when chilled and allowed to set for several hours, making them perfect for preparing in advance. You can personalize this dessert by adding a thin layer of fruit preserve or jam between the sponge and cream layers, or by topping the finished slices with a lemon or chocolate glaze. For an extra touch, decorate with fresh fruit or a dusting of powdered sugar before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
