Käsesahne Torte, or Cream Cake

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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!

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)

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: