If you're in the mood for a refreshing and indulgent dessert, Käsesahne Torte mit Himbeeren (Cheese Cream Cake with Raspberries) is the perfect treat. This German-inspired cake combines layers of soft, light sponge, tangy quark cheese, and a fresh raspberry topping, making it an elegant dessert for any special occasion. Here’s how you can make this delightful cake at home.
Ingredients for the Sponge Cake:
- 6 eggs
- 200 grams of sugar
- 180 grams of flour
- 60 grams of cornstarch (or potato starch)
- 1 teaspoon of baking powder
- 60 grams of melted butter
For the Filling:
- 600 ml of heavy cream (for whipping)
- 500 grams of quark cheese (neutral-flavored cheese)
- 100 grams of powdered sugar
- 12 tablespoons of San-Apart (whipped cream stabilizer)
- Zest of 1 lemon
- 1 tablespoon of lemon juice
For the Topping:
- 500 grams of fresh raspberries
- 2 packets of red fruit glaze (for cakes)
For the Syrup to Soak the Cake:
- 1 cup of water
- 1 cup of sugar
Instructions for the Cake Base:
Start by making the shortcrust pastry base (optional). Roll out the pastry thinly and cut it to fit the size of your cake pan (26 cm diameter). Bake it at 170°C for about 7 minutes, or until golden. Once cooled, spread raspberry jam over it and set aside while you prepare the sponge cake.
For the sponge, whisk the 6 eggs and 200 grams of sugar together until the mixture becomes light, creamy, and pale (about 15 minutes of whisking). In a separate bowl, sift together the 180 grams of flour, 60 grams of cornstarch, and 1 teaspoon of baking powder. Gradually add these dry ingredients to the egg mixture, and gently fold them in. Then, add the 60 grams of melted butter and mix until smooth.
Pour the batter into a 26 cm round cake pan lined with parchment paper. Bake at 170°C for around 40 minutes (check with a toothpick to ensure it’s fully baked). Once done, allow the sponge to cool in the pan.
Preparing the Filling:
While the cake layers are cooling, make the filling. In a bowl, combine the 600 ml of heavy cream with 100 grams of powdered sugar. Whip until stiff peaks form. Then, add 12 tablespoons of San-Apart to stabilize the whipped cream.
In a separate bowl, mix the 500 grams of quark cheese with the zest of 1 lemon and 1 tablespoon of lemon juice. Gently fold the whipped cream into the quark mixture until smooth and well combined. You can add a little extra sugar if you prefer a sweeter filling.
Assembling the Cake:
Once the sponge layers are completely cool, carefully slice each cake into two halves (one light-colored sponge and one dark-colored sponge if you’ve used cocoa). Place the shortcrust pastry base on a platter and add the first layer of dark sponge. Soak it with the prepared syrup (made from 1 cup of water and 1 cup of sugar that you’ve heated and allowed to cool).
Spread half of the cheese filling over this layer and smooth it out. Then, add the second layer of light sponge, soaking it with syrup. Top it with the remaining cheese filling and smooth it out. Decorate the top with fresh raspberries.
Making the Glaze:
Prepare the glaze according to the instructions on the package. Typically, you will mix the red fruit glaze with water and sugar, then bring it to a boil. Allow it to cool slightly and then gently brush it over the raspberries with a silicone brush. It’s important to do this slowly to avoid melting the whipped cream beneath.
Once the glaze is set, refrigerate the cake for at least 1 hour to allow it to firm up and chill.
Serving:
Before serving, you can decorate the cake with more fresh raspberries or any other fruits of your choice. This cake is best enjoyed when chilled, and its light, creamy filling paired with the tart raspberries makes it a perfect treat for any occasion.
This Käsesahne Torte mit Himbeeren recipe offers a deliciously creamy texture with the refreshing taste of lemon and raspberry. The delicate combination of fluffy sponge and rich filling will surely become a favorite. Plus, it’s a versatile dessert—whether you stick with just the light sponge or add the shortcrust base, you’re guaranteed a showstopper!
