Austrian Cakes & Tarts:
Altwiener Topfentorte - Vienna Quark Tart


120 g butter
120 g icing sugar
4 eggs
120 g of grated nuts (like almonds)
120 g of quark
1 pitch of salt
1 sachet of vanilla sugar
some grated lemon peel

What Altwiener Topfentorte is

Topfen (quark) is a fresh, creamy cheese with a distinct flavour. It is very popular for both savoury and sweet meals in Austria. The Vienna Quark or Cheese Tart is a traditional tart with origins that date back to the days of the Empire. It is fairly simple to make - at least by Austrian standards.

How to prepare Altwiener Topfentorte

Mix the butter, the sugar and the yolk until foamy. Add the spices, nuts and the quark. Whip the egg whites until stiff and mix them with the dough. Grease a cake shape and coat it with breadcrumbs. Bake the tart in a pre-heated oven at 175 degrees Celsius for approximately 45 minutes.

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

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