Cheese Cream Cake Käsesahnetorte Recipes

CHEESE-CREAM CAKE / KäSESAHNETORTE

Steps:

• Put the Eggs, Sugar, Vanilla and Salt into a large bowl and start whisking at high speed while slowely adding the hot Water. Whisk for 10 - 15 minutes!
• Preheat the oven to 175°C / 350°F (convection oven).
• In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.
• Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
• Prepare a baking pan with parchment paper and fill the batter into the baking pan.
• Bake for about 15 to 20 minutes. Maybe more, depending on your oven.
• Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
• Strain the tangerines from the cans and keep 75ml of the juice.
• Chose 13 of the best tangerines and set them aside for the decoration later.
• In a small bowl, add some tablespoons of cold water and add the gelatin. Mix and let it soak.
• In the meantime, put the Quark into a large mixing bowl. Add lemon zest from the lemon and also some juice of the lemon and the sugar. Mix it until the sugar is dissolved.
• Heat the tangerine juice that you had set aside but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the quark mixture to the gelatine, mix and add another tbsp. to it until the temperature of the gelatine is about the same as the quark.Next, add the entire gelatine mix to the Quark mixture and mix on high speed for 5 minutes.
• Put it into the fridge for about 30 minutes.
• Whip the cream until it can hold its shape.
• Add the cream to the Quark and stir until it is mixed well.
• Cut the biscuit cake into two, using one half as the bottom of the cake by putting it onto a cake plate.
• Put the cake ring around the cake, then fill some of the quark onto the biscuit.
• Now place the remaining tangerines to the bottom (see video).
• Add the remaining Quark mix on top.
• Precut the other half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
• Put into the fridge for at least 5 hours, better overnight.
• Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.
• Whip the 100 ml of cream and put it into a piping bag with a star tip.
• Set cream decorations around the edge of the cake and add one of the tangerines that you have set aside on each precut top slice.
• Put some cream decoration in the center of the cake and add a tangerine.
• Optional: Sprinkle some chopped green pistachios on the cream to make the colors even pop more.
• Keep cooled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.

KäSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
• Beat egg yolks, warm water and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
• Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
• Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
• Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
• Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
• Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
• Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
• Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
• Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
• Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
• Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.