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3.88 from 8 votes

Topfentorte

Prep Time40 minutes
Cook Time20 minutes
Chilling Time4 hours
Total Time1 hour
Servings: 12
Calories: 259kcal

Ingredients

Sponge Cake

  • 4 eggs
  • 100 g granulated sugar
  • 1 envelope vanilla sugar or 1 teaspoon vanilla extract
  • Pinch of salt
  • 120 g all-purpose flour

Topfen Cream Filling

  • 500 g topfen, 20% fat, quark or farmers cheese
  • 100 g granulated sugar
  • 1 envelope vanilla sugar or 1 teaspoon vanilla extract
  • Zest and juice of half an organic lemon
  • 6 leaves gelatin
  • 250 ml whipping cream

Garnish

  • Powdered sugar
  • Fresh berries
  • Fresh mint leaves

Instructions

For the Sponge Cake:

  • Preheat oven to 170°C. Line the bottom of a 26 cm springform pan with parchment paper and lightly grease the sides of the pan.
  • Beat eggs, sugar, pinch of salt and vanilla on the highest speed of an electric mixer for 8 minutes, until very light and airy. Sift the flour over the egg mixture in two batches and gently fold it in until there are no visible streaks of flour. Spread the batter in the prepared pan and bake for about 20 minutes, until golden brown and the top springs back when gently pressed with a finger. Cool in the pan on a wire rack.

For the Topfen Cream Filling:

  • Beat the whipping cream until stiff and set aside. In a large mixing bowl, beat the topfen, sugar, vanilla, lemon zest and juice until smooth.
  • Place the gelatin leaves in a bowl of cold water to soften for 5 minutes. Remove the gelatin from the water and gently dissolve it in a small saucepan over low heat. Remove from heat and add 6 tablespoons of the topfen cream to the gelatin and stir until completely smooth. Whisk the gelatin mixture into the remaining topfen cream. Fold in the whipped cream.

Assembly:

  • Split the cake horizontally in the middle. TIP: The easiest way to do this is to use a serrated knife to cut into the edges all the way around the cake and then use a cake leveler to cut all the way through. Or slide a length of dental floss into the slits and pull the ends together to slice through the cake.
  • Place the bottom cake layer on a platter with the cut side up and tighten a cake ring or the springform ring around it. TIP: To help release the cake from the ring, line the inside of the cake ring with parchment paper or plastic wrap. (I forgot to do this when I made the cake in the photos and there were areas where the cake and filling stuck to the ring.)
  • Spread the topfen filling over the cake, place the top cake layer on top and press it down gently. Cover tightly with plastic wrap and chill for at least 4 hours, preferably overnight.
  • Release the cake from the ring, dust with powdered sugar and garnish with fresh berries and mint leaves if desired.
  • Stored tightly covered, preferably in a cake keeper, Topfentorte will stay fresh for up to three days in the refrigerator.

Nutrition

Calories: 259kcal