Name: Topfenknodel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 knodels per person, 8 serving(s)
Cuisine: Austrian
Ingredients: 2 2/3 ounces butter (unsalted); 2 egg yolks; 5 1/3 ounces cottage cheese (approx. 20% butterfat content) or 5 1/3 ounces Quark (topfen); 7 3/4 ounces white bread, diced; 4 1/2 ounces light cream; 2 2/3 ounces cake flour; 2 1/8 ounces semolina (also known as cream of wheat); 2 egg whites; 1/16 ounce salt; 2 tablespoons melted butter; 1 cup fresh white breadcrumbs

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Topfenknodel

At a Glance

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 2 knodels per person, 8 serving(s)

Dietary

Vegetarian

Allergens

Milk
Eggs
Wheat

Calories 314.4 per serving 2515.2 for selected servings

Fat 16.9g per serving 135.2g for selected servings

Sugar 1.6g per serving 12.8g for selected servings

Protein 8.9g per serving 71.2g for selected servings

Carbohydrates 31.6g per serving 252.8g for selected servings

This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. 🙂

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Equipment

Mixing bowls, whisk or mixer, saucepan, skillet

Ingredients

2 2/3 ounces butter (unsalted)
2 egg yolks
5 1/3 ounces cottage cheese (approx. 20% butterfat content) or 5 1/3 ounces Quark (topfen)
7 3/4 ounces white bread, diced
4 1/2 ounces light cream
2 2/3 ounces cake flour
2 1/8 ounces semolina (also known as cream of wheat)
2 egg whites
1/16 ounce salt
2 tablespoons melted butter
1 cup fresh white breadcrumbs

Instructions

Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream.
Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.

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Topfenknodel

At a Glance

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