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Tyrolean recipes - farm recipes




For the sponge:
6 tbsp hot water
3 eggs
200 g sugar
130 g sugar
3 eggs
1 packet vanilla sugar
juice of half a lemon
4 tbsp hot water
500 g curd cheese
150 g flour
4 leaves of gelatine
1 packet baking powder
250 ml cream
For the curd cheese filling:


Beat together egg yolk, sugar, vanilla sugar and water until fluffy. Slowly add flour and baking powder and stir. Beat egg whites until they form peaks. Gradually fold egg whites into egg mixture and pour into a cake tin. Bake at 180°C for 40 minutes. Allow sponge to cool and cut horizontally through the middle. For the filling, stir sugar, egg yolk and lemon juice with curd cheese. Soften gelatine in cold water before dissolving in hot water. Mix together egg whites, whipped cream and gelatine and fold into mixture. Spread filling over sponge and lay the other half of the sponge on top. Allow to cool and serve dusted with icing sugar.
Have fun cooking
Annemarie Kaserer
Farmer at ’Niedermair‘ near Kastelbell-Tschars, a ’Red Rooster‘ farm and inn