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Topfenhimbeer-Schnitte (Curd Cheese-Raspberry Cake)


For the cake:

  • 6 eggs, yolks and whites separated
  • 250 g sugar
  • 250 g flour
  • 1 tablespoon baking powder
  • 1/8 l oil and 1/8 l water, mixed



  • Mix half of sugar with egg whites and beat until soft peaks form.
  • Beat other half of sugar with egg yolks until creamy.
  • Slowly add oil-water mixture to yolks, mixing until fully combined.
  • Carefully fold in flour and egg whites.
  • Bake at 175° C for approx. 15 minutes.


Curd cheese-raspberry layer:

Make curd cheese cream by mixing 500 g curd cheese, 250 g sugar and 8 leaves of gelatine. Spread over baked cake bottom and allow to set until firm.

The raspberries are then added on top of the curd cheese cream layer. Warm 500 g raspberries, puree and add 8 leaves of gelatine. Allow to set until semi-firm and then spread over curd cheese cream layer.