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Curd Cheese Soufflé with Plums | Fluffy from the Oven
(0)
40 min
Quick
Gurkerl Küche
Ein himmlisch leichtes, flaumiges Topfensoufflé aus dem Backrohr, serviert mit warmem Zwetschkenröster – die perfekte süße Verführung für deinen sonntäglichen Österreich-Brunch.
Ingredients
Preparation method
Preparation & stewed plums
Preheat the oven to 180 °C top/bottom heat. Grease a large baking dish or four ovenproof ramekins thoroughly with a little butter and dust lightly with granulated sugar.
For the stewed plums, wash the fresh plums, halve, pit, and cut into wedges. Gently simmer in a small saucepan with 20 g granulated sugar and 1 tsp ground cinnamon over medium heat for about 8–10 minutes until the plums are soft and their aromatic juice has thickened slightly. Set aside.
Curd cheese mixture & baking in the oven
Separate the eggs. Beat the room-temperature butter with the remaining granulated sugar (40 g), the vanilla sugar, and the finely grated zest of the organic lemon until creamy. Stir in the egg yolks one by one. Then stir in the drained curd cheese and soft wheat semolina until a smooth mixture forms.
Chef's tip
Oven secret: Do not open the oven door prematurely during baking under any circumstances, so that the delicate soufflé does not collapse.
For an even fruitier flavor, a small splash of genuine Austrian apple juice or Inländer rum can be added to the stewed plums.
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