Posted: May 1, 2020

A traditional German recipe, and a favourite in the studio, this KäseSahne Torte, which translates as Cheese Cream Cake, uses Quark.

Quark is used extensively in German cuisine and is a fresh dairy product which is a form of cheese, somewhat similar to Fromage Blanc. You’ll be able to find this in most large supermarkets, if you can’t Greek yogurt could be substituted, but it’s worth locating as this cake is delicious!

 

KÄSESAHNE TORTE

 

For the sponge:

4-5 eggs (depending on if they are medium or large)

120g caster sugar

1 pack vanilla sugar (or 1-2 teaspoons of vanilla essence)

1 pinch of salt

80g plain flour

80g cornflour

1 teaspoon baking powder

 

For the filling:

500g quark

500ml double or whipping cream

250ml milk

200g caster sugar

1 pinch of salt

Zest of 1 lemon

4 egg yolks

7 leaves of gelatine



To make the sponge:

Line the bottom of a round springform cake tin with greaseproof paper and grease the sides with butter.

Pre heat the oven to 175 celsius, Gas mark 4

Separate your eggs, placing the whites in one bowl and the yolks in another.

Whisk the egg white with 3 tablespoons of the sugar until you have a stiff peaks.

 

 

Add 2 tablespoon of lukewarm water to the egg yolks and whisk for at least 12 minutes while gradually adding the remaining caster sugar and vanilla sugar (or vanilla essence) to your egg yolks.

Mix until pale and creamy with airbubbles don’t be tempted to cut corners here, the mix needs the air.

Add the whisked egg white to the bowl.

Sieve the flour, cornflour and baking powder on top of the egg white (and egg yolks).

 

 

Fold the mixture together carefully, keeping as much air in as possible.

Spread evenly in the spring form cake tin then bake for 30-35 minutes in the middle of the oven, no fan.

When baked leave to cool for 5 minutes then turn out the cake from the tin, cut around the sponge if you need to.

Remove the baking paper and let the sponge cool down on a cooling rack for a couple of hours.

 



To make the filling:

In a saucepan heat the milk, caster sugar, salt, half of the lemon zest and the egg yolks.  Stir continuously until it boils and let it cool for about 5 to 7 minutes.

Meanwhile soak gelatine in a bowl of cold water for 5 minutes.

Remove the leaves and gently squeeze out the excess liquid and then add them one by one to the warm (not boiling) mixture.

 

 

Let the mixture cool down in the fridge until it solidifies.

Mix the 500g of Quark and the remaining lemon zest. Whisk to ensure well mixed together.

Whip the cream in a bowl, add the Quark, and fold together.



To assemble:

Cut the sponge in half.

I cut in 3 cm deep all the way round, I  then use a cotton thread, insert it into the cut all the way round, and then pull and cross the thread over to “cut” the sponge.

 

 

Put the bottom half back into the spring form cake tin and add the quark mixture on top.

Put the top part of the sponge into the spring form and put back in the fridge for one or 2 hours to chill.

When it comes to serve, sieve icing sugar of the top and add raspberries if you fancy!