30-Min Topfen Soufflé with Jam & Sour Cream
Fluffy Austrian cheese soufflé baked in one pan with jam swirled through. Served warm with sour cream and a strong coffee — the classic Austrian way.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 cup (250g) topfen (or ricotta cheese)
- 4 whole eggs, separated
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- ½ cup (120g) fruit jam (apricot or plum)
- 1 tsp lemon zest
- ½ cup (120g) sour cream (for serving)
Instructions
- 1
Preheat oven to 375°F. Butter a 9-inch round baking dish and dust lightly with sugar.
- 2
Mix topfen, egg yolks, flour, 3 tbsp sugar, and lemon zest in a bowl until smooth and combined.
- 3
Whip egg whites in a clean bowl with a pinch of salt until stiff peaks form, about 2 minutes.
- 4
Fold whites into topfen mixture in two batches—gently turn the bowl and cut down the center each time.
- 5
Spread half the soufflé into the baking dish, dollop jam evenly on top, then cover with remaining soufflé.
- 6
Bake 18–22 minutes until the top is golden and the center still jiggles slightly when you shake the dish.
- 7
Serve warm with a dollop of sour cream and a cup of strong black coffee.
Tools you’ll need
- 9-inch round baking dish
- 2 mixing bowls
- electric mixer or whisk
- rubber spatula
- oven
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