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Viennese Quark Soufflé | Fluffy from the Oven
(0)
40 min
Under an hour
Gurkerl Küche
Ein himmlischer Klassiker für das sonntägliche Wiener Gabelfrühstück: Luftig-lockeres Topfensoufflé, im Backrohr im Wasserbad schonend souffliert, zart mit Staubzucker bestäubt und begleitet von säuerlich-süßem Zwetschkenröster.
Ingredients
Preparation method
Preparation & Ramekins
Preheat the oven to 180 °C top/bottom heat. Grease four ramekins (approx. 150 ml) thoroughly from bottom to top with soft unsalted butter and dust with about 20 g of granulated sugar. Tap out excess sugar and chill the ramekins in the fridge until ready to use.
Separate the eggs – place the egg whites in a clean mixing bowl and the egg yolks in a separate bowl.
Quark Mixture & Baking
Wash the lemon in hot water, rub dry, and finely grate the zest. Whisk the quark together with the egg yolks, vanilla sugar, grated lemon zest, and cornstarch until smooth.
Chef's tip
Do not open the oven door during baking, as the sudden drop in temperature could cause the delicate soufflés to collapse.
For an extra fine texture, pass the quark through a sieve or blend it until creamy with an immersion blender before mixing.
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