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Tessa Mellinger

von Tessa Mellinger

April 27, 2021


Recipe from the alp: berry cake with semolina and curd cheese from the Tillfussalm

A large portion of favorite berries, fresh curd cheese, some semolina and vanilla pudding: the perfect summer cake is conjured up so quickly. The hosts of the Tillfussalm have revealed to us their secret recipe for a quick alpine cake that tastes like the most beautiful summer days on the alp.

Tillfussalm: Alp idyll at 1,382m

In the heart of the idyllic Gaistal lies the rustic Tillfussalm in a particularly beautiful place. Since time immemorial, the cows have been allowed to spend the summer here on the lush green mountain meadows and guests have also always been happy to return. Because whoever takes a break here gets the best Tyrolean delicacies, lovingly prepared by the hosts themselves. Often even with fresh ingredients such as yogurt, milk, buttermilk and curd from their own cattle. The cattle then graze in peace and quiet on the pasture in front of the alp, while you enjoy the view, the culinary delights and the soothing tinkling of the bells from the sun terrace. The paths to the alpine pasture are just as relaxing as the break itself: if you are on foot, you can climb up through the Gaistal via the Ganghofersteig. By bike, you always ride up along the turquoise-blue Leutascher Ache with only a slight incline.

Pleasure from the alp

Fresh ingredients from the alpine pastures, a pinch of mountain air and a lot of sweetness - maybe that's the secret why the berry cake with semolina and curd cheese turns out so well. But the cake also tastes delicious at home and conjures up the alpine summer on your plate. The young hosts Patrick and Jonas, who run the Tillfussalm together, have revealed the recipe to us. The preparation takes only a few steps and is therefore particularly fast - we think it's great!


Cake at the Tillfussalm

Berry cake with semolina and curd: The recipe from the Tillfussalm


* 100g butter
* 250 berries (fresh or frozen)
* 3 packets of low-fat curd cheese (Magertopfen)
* 3 eggs
* 250g sugar
* 3 tablespoons semolina
* 1 package vannilla sugar
* 1 package vanilla pudding powder
* 2 teaspoons baking powder
* juice of 1 lemon


Preheat oven to 175 degrees convection. In the meantime, grease a baking tray and line it with semolina. Then melt the butter in a saucepan and either thaw the frozen berries in it or add the fresh berries. Mix the remaining ingredients in a bowl and then pour them into a mold. Finally, spread the berry mixture on top. Now bake the cake at 175 degrees convection for 60 to 70 minutes. Let cool, decorate a little - and enjoy!

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