Description
Zart-cremige Topfentorte mit feiner Zitronennote, saftigen Rosinen und goldener Kruste. Luftige, leichte Textur trifft auf dezenten Vanillegeschmack und frische Fruchtigkeit—ein Genuss für alle Sinne.
Ingredients
Scale
- 125 g Butter
- 1 Stk Zitrone
- 125 g Rosinen
- 1 EL Grieß
- 1 Pk Vanillepuddingpulver
- 1 Pk Backpulver
- 500 g Speisetopfen, 20 %
- 500 g Magertopfen
- 1 Pk Vanillezucker
- 375 g Zucker
- 4 Stk Eier
- 1 EL Butter (für die Form)
- 1 Prise Brösel (Semmelbrösel, für die Form)
Instructions
- Begin by preparing your baking form: Generously grease a springform pan or cake tin with 1 tablespoon of butter, making sure to cover the bottom and sides evenly. Sprinkle a pinch of breadcrumbs (Brösel) over the buttered surfaces to prevent sticking and to add texture to the crust. Set the prepared form aside.
- Preheat your oven to 150°C (302°F) with both top and bottom heat to ensure even baking. This lower temperature allows the cake to bake slowly and develop its creamy texture.
- In a large mixing bowl, combine 125 grams of softened butter, 375 grams of sugar, 1 packet of vanilla sugar, and 1 packet of Topfen (either the 20% fat or low-fat variety). Using a hand mixer or stand mixer, beat the mixture until it is creamy and well combined. This will create a light and airy base for your cake.
- Gradually add the remaining Topfen (the other packet, either the 20% or Magertopfen) and 1 packet of baking powder to the bowl. Mix thoroughly after each addition to ensure the mixture remains smooth and lump-free.
- Add the eggs to the mixture one at a time, beating well after each addition. This step helps to incorporate air into the batter, resulting in a lighter cake texture.
- Wash the lemon thoroughly. Using a fine grater, zest the lemon to capture the fragrant outer peel, and then juice the lemon. Add both the lemon zest and juice to the batter. If you prefer a milder flavor, you may omit the lemon juice or zest, but it adds a lovely freshness to the cake.
- Add 1 packet of vanilla pudding powder, 1 tablespoon of semolina (Grieß), and 125 grams of raisins to the batter. Stir everything together until the mixture is homogenous and the raisins are evenly distributed throughout the batter.
- Pour the finished batter into the prepared cake form, using a spatula to smooth the top and ensure an even layer.
- Place the cake form in the preheated oven and bake the Topfentorte at 150°C (302°F) for approximately 65 minutes. The cake should rise slightly, become lightly golden on top, and set firmly in the center. To check for doneness, gently press the center; it should feel firm and springy. If needed, insert a skewer—it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool in the form for at least 15 minutes. Once slightly cooled, run a knife around the edge of the cake to loosen it from the form, then carefully remove the springform ring or invert the cake onto a serving plate.
- Let the Topfentorte cool completely before slicing. For best results, refrigerate the cake for a few hours to allow it to set fully and develop its flavor. Serve chilled or at room temperature, optionally dusted with powdered sugar or accompanied by fresh berries.
Notes
You can soak the raisins in a little rum or orange juice before adding them to the batter for extra flavor and plumpness. If you prefer a more intense lemon flavor, use both the zest and juice. The cake tastes even better after chilling for several hours, making it a great make-ahead dessert. For a gluten-free version, use gluten-free pudding powder and breadcrumbs.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
