Käsesahne 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!
I had to plan ahead, meaning prepare and start baking 2 to 3 days before. When finished, the German cream cake needs to rest in the refrigerator 12 hours, or overnight to become firm
As the recipe below suggests, combine the whipping cream, sugar, the egg yolks, the salt, vanilla extract and the lemon zest into a saucepan and heat, do not boil. I did not have Gelatin sheets as the German recipe asked for, so I used four dissolved Knox powder gelatin dissolved in 1/2 cup water which worked well. Stir, and let 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 full Recipe below)
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
Other Variations of Kaesesahne:
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
