Austrian Topfennockerl (Curd Cheese Dumplings)

This recipe for Vanilla Cream Cheese Dessert (or "Topfen-Nockerl") with Raspberry Sauce is strongly linked to my childhood memories of the summer holidays. Radiant blue sky, scent of wood in the barn and fresh grass that is mown, roses, lavender and suncream ... In the aftermath, you can not remember the wasp stings and hay fever attacks, luckily. 😉

My grandma always spends the summer months in a house in Burgenland (two hours drive from Vienna). And the cream cheese dumplings with raspberries from the garden were the typical dessert for me and my siblings and cousins. 😉

Actually, I wanted to publish this recipe a year ago. But my grandma could not remember it anymore! That's why I made a pot of cream instead, last time. It tasted just as good, but it could not be brought into form. Here is the recipe for the Vanilla Lemon Curd Cream with Raspberry Sauce, by the way.

Favorite recipe - lost and found!

On my last visit to Grandma, I then again made a start and rummaged in her cookbooks. Successfully!

At least I found a recipe for that could have been the inspiration for my granny's freestyle variation. (Like many grannies she has a way of cooking without recipes and measurements and uses lots of experience instead.)

Preparation of the Vanilla Cream Cheese Dessert

For the preparation, first stir the cream cheese until smooth. In the original recipe in Austria, we use curd instead of cream cheese, which is more common for desserts.

Mix with yoghurt, sugar, vanilla sugar (or bourbon vanilla), lemon peel (or orange peel).

Soak gelatine leaves in cold water and then gently dissolve them at the stove and add to the mix. Beat and add the cream and put it in the fridge for at least 2-3 hours. When the mass is firm, nockerl can be formed.

In this video you can see how to make nockerl. (it is shown with Mousse au Chocolat in this case). My Nockerl did not work out so well, but I guess you have to try out a few times until you master it...

Serve with a raspberry sauce: Mix raspberries (or other berries) with the blender, add a little sugar.

Have fun with the recipe an please let me know if it worked out for you!

Topfennockerl - Austrian Cream Cheese Dessert with Raspberry Sauce

Rezept drucken / Print Recipe

Auf Pinterest merken / Save on Pinterest

COOK MODE Screen bleibt an beim Kochen / Prevent your screen from going dark

Recipe for Vanilla Cream Cheese Dumplings with Raspberry Sauce from Vienna Sunday Kitchen. With cream cheese or curd, yogurt, cream, lemon peel, vanilla and raspberries.

Vorbereitungszeit 15 Minuten Min.

Gesamtzeit 18 Minuten Min.

Portionen 6 portions

Autor Angelika Kreitner-Beretits

Zutaten

• 250 g cream cheese or curd {1 US cup}
• 80 g icing sugar {0.64 or 16/25 US cups}
• 100 ml natural yoghurt {0.4 or ⅖ US cups}
• 250 ml whipped cream {1 US cup}
• 3 leaves Gelatine
• 1-2 tbsp. vanilla sugar or: 1 vanilla pod (and 1-2 tbsp. icing sugar)
• lemon peel from 1 organic lemon
• strawberries 1 handful per portion
• sugar to taste, for the strawberries

Instruction

• Stir curd in a bowl until smooth.
• Add vanilla sugar, icing sugar, yoghurt and lemon peel.
• Soak gelatine leaves in cold water for a few minutes.
• Warm up at in a small pot low temperature with 1-2 tbsp. of the water. When gelatine is dissolved, mix into the curd mass.
• Beat whipped cream and add.
• Keep cool for 2-3 hours.
• Mix strawberries with sugar and blend until liquid.
• With a spoon, form small "dumplings" (see tips in article) and serve with raspberry sauce. Instead of dumplings, you can also put the mass into bowls directly and serve them when cool.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Mai 31, 2017

Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!