If you’re looking for a cake that’s light, creamy, and delicately balanced with flavors of lemon and fruit, this Käsesahne Torte is an absolute must-try. Originating from German patisserie traditions, this cheese and cream-based torte is as elegant as it is delicious. Here’s how you can recreate it in your kitchen.
Start with the base—a soft, airy sponge. You’ll need 4 eggs, 150 grams of sugar, 70 grams of flour, 70 grams of cornstarch, 1 packet of vanilla sugar, and 1 teaspoon of baking powder. Beat the eggs and sugar together until the mixture becomes thick, pale, and creamy. The volume should increase significantly, so take your time here; this step is key to a fluffy sponge.
Once the egg mixture is ready, sift together the flour, cornstarch, and baking powder, then gently fold it into the eggs. Use a spatula to combine, taking care not to deflate the batter. Line the bottom of a 26 cm springform pan with baking paper, or, as some prefer, place a cake ring directly onto a baking sheet lined with parchment paper. Pour in the batter, smoothing the surface evenly. Bake in a preheated oven at 170°C (340°F) for about 30 minutes, though baking time may vary slightly depending on your oven. Test with a toothpick to ensure it’s cooked through—it should come out clean.
Once baked, allow the sponge to cool completely. Remove it from the pan or cake ring, peel off the parchment paper, and cut the sponge horizontally into two even layers. Place the bottom layer back into the clean cake ring or springform pan, securing it tightly. Slice the top layer into 12 even wedges; these will later form the decorative top of the cake.
Now, onto the star of the show—the cream filling. You’ll need 750 grams of quark (a soft, tangy cheese perfect for desserts), 500 grams of whipping cream, 150 grams of powdered sugar, the juice of one lemon, and 8 sheets of gelatin (or your preferred equivalent). If you have a can of preserved peaches, slice them into neat halves for layering. If not, no worries; the cake is delightful even without them.
Begin by whipping the cream until soft peaks form. In a separate bowl, mix the quark with powdered sugar and lemon juice until smooth. Meanwhile, soak the gelatin sheets in cold water until softened, then squeeze out the excess liquid. In a small saucepan, warm two tablespoons of the quark mixture and stir in the softened gelatin until it dissolves completely. Let this cool slightly, then mix it back into the main quark mixture. Finally, fold in the whipped cream until the filling is light and luscious.
Pour half of the cream filling over the base sponge layer and smooth it out. If using peaches, arrange them evenly over the cream. Cover with the remaining cream filling, ensuring a smooth and level top. Gently press the pre-sliced sponge wedges into the cream in a circular pattern, like the petals of a flower. Refrigerate the cake for several hours, or ideally overnight, to allow the filling to set perfectly.
When ready to serve, carefully release the cake from the ring using a warm, damp knife to separate the edges cleanly. Dust the top with powdered sugar for an elegant finish.
This Käsesahne Torte is a showstopper that combines the richness of cream, the tang of quark, and the brightness of lemon, all balanced by the tender sponge layers. Serve chilled and savor the refreshing contrast of textures and flavors in every bite. Perfect for birthdays, tea parties, or simply indulging in a little luxury at home. If you have questions while making it, I’m here to help—happy baking! 🥰
