German Cream Cheese Cake – Käsesahnetorte
The German cream cheese cake or Käsesahnetorte in German, is a classic cake. You can find it in any German bakery but in the USA, you must bake it. There are 2 ways: Use this recipe or use a Dr Oetker baking mix. If you want to bake it we recommend to have some baking experience. Some special ingredients and utensils are needed. Happy Baking!
Ingredients German Cream Cheese Cake
(makes 12 pieces)
130 g sugar
100 g flour
1 package vanilla sugar, 0.5oz – How to Make Vanilla Sugar –
50 g corn starch or Gustin
2 tsp baking powder Dr Oetker
4 egg yolk
200 g sugar
500 g quark – How to Make Quark –
250 ml milk
7 sheets gelatine
Zest and juice of 1 organic lemon
500g heavy cream
1 dash salt
2 tbsp powdered sugar
1 cake ring
If you like a Baking Mix instead – Check this out!
Baking Instructions German Cream Cheese Cake
– Pre-heat oven to 180 C or 350 F
– Combine eggs with sugar and beat for 8-10 min (don’t stop earlier).
– Mix flour, starch and baking powder – Sieve to dough. Fold in carefully.
– Layer a 26 cm or 10 inch spring form with parchment paper.
– Place dough into form, spread even.
– Bake for 20-25 min.
– When done place on a rack to let cool off.
– Release cake from the form, remove parchment paper.
– Cut horizontally in half.
Make the Filling
– Soak gelatin in cold water
– Combine egg yolks, lemon zest, sugar and milk in a pan. Mix very well.
– On medium heat warm while stirring continuously until you see that it is thickening (don’t bring to boil!)
– Squeeze all water out of the gelatin, add to filling, mix until dissolved.
– Pour filling through a sieve to remove clumps.
– Add quark into a large bowl and combine with filling. Mix until you get a smooth cream.
– Beat heavy cream until firm.
– Combine with filling.
– For the bottom layer place one of the biscuit cakes into a cake ting.
– Fill in the filling.
– Place second biscuit cake on top.
– Let sit in fridge over night so the filling can get firm.