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Rheingau Spundekäs | Creamy Brunch Classic
(0)
15 min
Quick
Knuspr-Küche
Der Rheingauer Spundekäs ist der cremig-würzige Star jeder traditionellen Weinstube und eines ausgiebigen Brunchs: Frischer Speisequark und samtiger Frischkäse werden mit feiner Butter, edelsüßem Paprikapulver und Kümmel aufgeschlagen, garniert mit Zwiebeln und Schnittlauch und serviert mit ofenfrischen Brezen.
Preparation method
Preparation
Remove the unsalted butter from the fridge in good time so that it is soft and at room temperature. Peel the yellow onion and cut into very fine, small dice. Wash the fresh chives, shake dry, and cut into thin rings.
Instructions
Place the softened butter in a mixing bowl and beat until creamy using a whisk or hand mixer. Add the quark and cream cheese, mixing everything thoroughly into a smooth, velvety cream.
Stir the sweet paprika powder, fine table salt, ground black pepper, and ground caraway into the cheese mixture until the spread takes on an appetizing, uniform salmon-orange color. Fold in half of the finely diced onions and season to taste once more.
Chef's tip
Perfect texture: Butter, quark, and cream cheese should be at room temperature so that all components combine effortlessly without forming lumps.
Onion tip: If you prefer the onions to be especially mild, you can briefly scald the diced onions with a little boiling water beforehand or use a red onion.
30 min
Under an hour
