Recipe: Berry cake with semolina and curd cheese from the Tillfussalm

27. April 2021

A generous portion of your favourite berries, fresh curd cheese, semolina and vanilla pudding: the perfect summer cake is conjured up so quickly. The hosts of the Tillfussalm have given us their secret recipe for a quick alpine cake that tastes like the most beautiful summer days on the mountain hut.

Tillfussalm: Alpine idyll at 1,382m

The cosy Tillfussalm is located in a particularly beautiful spot in the heart of the idyllic Gaistal. For a very long time now, the cows have been enjoying the summer here on the most beautiful mountain meadows, and guests have also always been happy to come here. Because whoever takes a break here gets the best Tyrolean delicacies, lovingly prepared by the hosts themselves. Often even with fresh ingredients such as yoghurt, milk, buttermilk and curd cheese from their own cattle. The cows graze peacefully on the pasture in front of the cabin, while you enjoy the view, the culinary delights and the soothing tinkling of the bells from the sun terrace. The routes to the Tillfussalm are just as relaxing as the break itself: if you like to hike, you can ascend through the Gaistal via the Ganghofersteig trail. By bike, you always cycle up along the turquoise-blue Leutascher Ache on a beautiful path.

Delicious treats from the mountain cabin


Fresh ingredients from the mountain meadows, a pinch of mountain air and a lot of idleness – perhaps that’s the secret why the berry cake with semolina and curd cheese is so tasty. However, the cake also tastes delicious at home! The young hosts Patrick and Jonas, who run the Tillfussalm together, told us the recipe. The preparation is quick and takes only a few steps – we love it!

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


  • 100g butter
  • 250 berries (fresh or frozen)
  • 3 packets of low-fat curd cheese
  • 3 eggs
  • 250g sugar
  • 3 tablespoons semolina
  • 1 packet of vanilla sugar
  • 1 packet vanilla custard powder
  • 2 teaspoons baking powder
  • juice of one lemon


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

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Photos: Chris Weittenhiller, Tessa Mellinger

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