Kaesesahne is one of my favorite Cream Cakes or Tortes when sitting at a street cafe in Germany. It’s a little challenging for a beginner, but it’s worthwhile and tastes great!
You can use 4 packets of Knox Gelatine, but if you like to use the original leaf or sheet Gelatine to stiffen the cream mixture.
Gelatin sheets can be bought here:
Combine the whipping cream, sugar, the egg yolks, the salt, vanilla extract and the lemon zest into a saucepan and heat, do not boil. Add the dissolved Knox Gelatin and stir well, allow to cool slightly. In a large bowl mix the Greek Yoghurt and the lemon juice, stir. Whip the remaining cold whipping cream and add to mixture (see recipe below)
Other Variations of Kaesesahne: