There are cakes that dazzle with decoration, and then there are cakes that whisper stories. For me, the Käsesahne Torte—a creamy, airy German cream cake—has always belonged to the latter.
I remember baking this cake with my mother, the kitchen filled with the scent of lemon zest and vanilla, the gentle hum of the mixer, and the anticipation of layering soft sponge with clouds of yogurt cream. It was a ritual that spanned two days, and every step felt like a love letter to tradition.
Käsesahne is among my favorite cream cakes or tortes to enjoy while relaxing at a street café in Germany. Although it can be somewhat difficult for a novice, the effort is rewarding and the flavor is fantastic!
Day One: The Sponge Foundation
We’d begin by whipping whole eggs with sugar for a full seven minutes—until the mixture turned pale and voluminous, like a golden mousse. Then came the flour, cornstarch, and baking powder, folded in gently to preserve the airiness.
The springform pan was lined with parchment, but never greased on the sides—my mother insisted this helped the sponge rise evenly. Into the oven it went, at 375°F, for about 20 to 25 minutes. The cake emerged light and fragrant, cooling first in its mold, then on a wire rack, before being tucked away under a clean cloth to rest overnight.
Day Two: The Creamy Soul
The next day was all about the filling—a delicate dance of gelatin, cream, egg yolks, sugar, vanilla, and lemon zest. We’d heat the mixture gently. We made sure it never boiled. Then we stirred in the prepared Knox gelatin (or soaked Gelatin sheets) and let it cool slightly. FYI: You can use 4 packets of Knox Gelatine, but if you like to use the original leaf or sheet Gelatine. You need 7 sheets to stiffen the cream mixture, Gold Gelatin Sheets (200 Bloom) – 20 Sheets: Gelatin sheets can be bought here on Amazon
In a separate bowl, Greek yogurt and lemon juice came together in a tangy embrace. We’d whip the remaining cream until soft peaks formed. Then, we’d fold everything together—the egg mixture, the yogurt, and the cream. The result is a silky, airy mousse.
Assembly: Layers of Love
We then slice the sponge horizontally to create a top layer. The springform was lightly oiled to ensure a clean release later. Half the cream filling went onto the cake base, followed by a scattering of mandarins (optional, but delightful), then the rest of the cream.
The top sponge layer, cut into slices, was gently pressed onto the filling like a soft lid. The whole Torte was chilled overnight, allowing the gelatin to set and the flavors to meld into something truly special.
Serving: A Dusting of Magic
Before serving, we’d loosen the cake from the mold and finish it with a snowy sprinkle of powdered sugar. The first slice always felt like unveiling a secret—light, creamy, citrus-kissed, and utterly elegant.
Baking Käsesahne Torte isn’t just about making dessert. It’s about honoring the quiet rituals of home, the patience of two-day baking, and the joy of sharing something beautiful. Every time I make it, I feel my mother’s presence, her gentle guidance, and the warmth of our shared kitchen.
If you’ve never tried this classic German Torte, I hope this story inspires you to give it a go. And if you have, I’d love to hear how it lives in your memory.
Käsesahne Torte, German Cream Cake
Ingredients
- For the Cake bottom & top:
- 4 eggs
- ¾ cup table sugar
- ¾ cup white all purpose flour
- 1/3rd cup or 6 ¼ tbsp cornstarch
- ½ tsp Baking powder
- For the Filling:
- 4 cups cooled whole whipping creme
- ¾ cup table sugar
- 1 ¼ lb Greek Yoghurt 2% or 4%
- 2 egg yolks
- 1 dash salt
- 1 tsp vanilla extract
- Zest of one organic lemon
- Juice of ½ lemon
- 4 bags Knox Gelatin, dissolved with ½ cup water (or 7 sheets of Gelatin)
- 1 tbsp vegetable oil
- 1 small can Mandarines (optional)
Instructions
- Cake bottom (top is optional) a day before:
- Whip up the whole eggs with the sugar for 7 minutes until a nice mass is formed.
- Mix in the flour, the cornstarch and baking powder.
- Lay out the springform and baking tray with parchment paper,
- Do not grease the edge of the mold, only the bottom.
- Put the dough into the mold and bake at 375 F in a preheated oven for about 20 – 25 minutes.
- Take the cake bottom out of the oven and let cool on the bottom form for about 10 minutes.
- Use a sharp knife to loosen the bottom, allow to cool on a wire rack.
- Store covered on counter top overnight.
- Cream filling the next day:
- Prepare Knox Gelatin per instruction (4 bags with 1/2 cup of water)
- Add 1/2 cup of whipping cream, the sugar, the egg yolks, the salt, vanilla extract and the lemon zest into a saucepan and heat, do not boil.
- Add the Knox Gelatin and mix well and allow to cool slightly.
- In a large bowl mix the Greek Yoghurt and the lemon juice and stir.
- Whip remaining cool whipping cream.
- Add the cool egg mixture to the Greek Yoghurt mixture, stir and fold in the whipped cream.
- If you want a topping, cut the baked cake (from the day before) through in the middle once, one part will be the for the cake top.
- Brush or spray the inside of the spring form with vegetable oil, so the cake can be easily removed from the edge later.
- Pour half of the cream filling on top of the cake bottom, sprinkle with mandarines (optional) and pour in the rest of the filling.
- Now cut the cake top lid into slices, place on top of the cream filling, press down a bit.
- Chill the cake overnight to become firm.
- Loosen the cake before serving, sprinkle cake top with powdered sugar.
Notes
Instead of Gelatin sheets, 4 packets Knox Gelatin powder can be used to stiffen the cream
