Anna Gregory’s Topfen Torte

Updated: May 17, 2020

I’m a chef as well as a singer, so often testing recipes, and I generally have a different favourite every week. Topfen Torte, a gift from Austria, is currently top of my leader board. My Gran was a phenomenal cook who collected recipes from all of the places she went. I have a book full of them from her, many handwritten on hotel notepaper. My partner is half-German and has been visiting one hotel in Austria for 50 years. After years of letting him go alone (because I don’t ski), I went this year. George has talked about Topfen Torte ever since I met him and I have tried and tried to make it, but it was never right. After a beautiful trip, I asked the hotel for the recipe and received it on hotel paper, and IT WORKS! I have added the handwritten sheet to Gran’s book


You need:

An approx 12 inch by 8 brownie tin lined with baking parchment brushed with melted butter

One pack of filo and half a pack of unsalted butter melted plus a sprinkling of castor sugar from the crust

Layer the filo with the melted butter leaving the layers draped over the sides of the tin. Save two sheets or three for the top.


200g butter beaten together with 250g castor sugar

Whisk in alternately

6 beaten eggs and 100g flour plus 1 tsp baking powder

Add 1kg Quark, vanilla seeds from a pod, and a tablespoon of lemon juice.

Add either blueberries or golden raisins presoaked in Rum

Pour (dollop) into case and fold in the sides then top with the last sheets of filo and butter which you can tuck into the outside edge like a bed. Sprinkle with sugar.

Bake for 40 to 45 mins at 170 degrees. Cover lightly for first 20 with foil to prevent burnt tops.


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