German Cheesecake Recipe-Kaesesahnetorte

German Cheesecake Recipe-Kaesesahnetorte

print

German Cheesecake Recipe-Kaesesahnetorte

This German Cheesecake Recipe-Kaesesahnetorte is one of my favorites. The cake is easy to decorate, it tastes delicious, and always looks quite festive. This kind of German Cheesecake is called Kaesesahnetorte in Germany. The cake is made with a sponge cake and filled with quark or sour cream or whole milk yoghurt or a combination of any of them and mandarin oranges.

Ingredients for the batter:

  • 2 eggs size, XL
  • 3 tablespoons of hot water
  • 100 g (3.5 oz) of sugar
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 75 g (2.5 oz) of all-purpose flour
  • 50 g (1.5 oz) potato starch OR corn starch
  • 1 teaspoon of baking powder

Ingredients for the filling:

  • 2 cans of mandarin oranges OR apricots OR cherries OR fresh berries (each can has a weight of 425 g – 15 oz
  • 750 g (26.5 oz) of sour cream OR whole milk yoghurt OR quark OR a combination of any of them  (Whole Foods, Wegmans and some Giant grocery stores carry quark)
  • 2 eggs size, XL
  • juice from one lemon
  • 150 g (5.25 oz) of sugar
  • 1 ½ envelopes of unflavored gelatin
  • 250 ml (8.5 oz) of heavy whipping cream
  • 250 ml (8.5 oz) of heavy whipping cream (for decoration)
  • 1 package of Dr. Oetker “Whip it” (for decoration)

Ingredients German Cheesecake Recipe-Kaesesahnetorte

Preparation of the sponge cake:

Separate the egg yolks from the egg whites. Add the hot water to the egg yolks and beat until frothy. Slowly add the sugar mixed with vanilla to it and beat until creamy. Beat egg whites until stiff and add them on top of the egg yolk mix. In a separate bowl mix the flour, baking powder, and starch together and sift over the egg mixture. With a large whisk or pastry blender slowly mix the flour and egg whites under the egg mixture. Work from the outside towards the center of the batter. Do not beat or stir!

Batter German Cheesecake Recipe-Kaesesahnetorte      

Pour your batter into a buttered springform pan 10 or 11 inches in diameter. Preheat the oven to 190°C (375°F) and place the cake on the middle rack. Bake for about 20-25 minutes. Take the cake out of the oven. Immediately remove the baking pan and slide the cake onto a cooling cake. Let the cake cool down.

Baking German Cheesecake Recipe-Kaesesahnetorte                      

Preparation of the topping for German Cheesecake Recipe-Kaesesahnetorte:

Soak the gelatin in about 5-6 tablespoons of cold water and place aside. Mix sour cream or quark, egg yolks, lemon juice and sugar in a bowl using a handheld mixer. Whip the egg whites and whipping cream in two separate bowls until stiff. Add the cream and the egg whites to the quark/sour cream mixture. Mix until the texture of the filling is smooth. Dissolve the gelatin in a bain-marie, make sure the gelatin does not boil. Add 4-5 tablespoons of your filling mixture into the dissolved gelatin and stir. Then add the dissolved gelatin into the filling and mix everything together. 

Filling German Cheesecake Recipe-Kaesesahnetorte      

Finishing German Cheesecake Recipe-Kaesesahnetorte:

Open the cans of mandarine oranges and let them drain. Place the cake on a round plate, cake lifter, or pan. Use a cake setting ring and close it around the cake. Place the drained fruit on top of the cake. Make sure to keep aside 12 – 16 slices (depending on the number of cake slices you want) of the mandarin oranges back for decoration. Spread the sour cream topping evenly over the fruit and cake. Place the cake either in the freezer for about 2 hours or in the refrigerator for 4 – 6 hours to harden. 

                      Finishing German Cheesecake Recipe-Kaesesahnetorte

When the cake has hardened, carefully take the ring off from the cake using a spatula to loosen the filling from the sides of the ring. Place the cake on a turntable rotating cake stand if you have one. A rotating stand makes it easier to decorate. Beat the 300 ml whipping cream with the Whip it until stiff. Cover the lower sides of the cake (the sponge) with whipped cream. Fill the rest of the whipped cream in a decoration bag connected to a decoration tip and decorate the cake on the sides to your liking. Mark the slices of the cake with a small cut on the top using a knife or a cake divider. Cake dividers are available for 10, 12, 14, or 16 slices.

Finishing German Cheesecake Recipe-Kaesesahnetorte      

Use a cake lifter to lift your cake and place it on a serving plate. Finish decorating the top of the cake to your personal linking. I use whipped cream and the slices of the spared mandarine oranges. Keep the cheesecake refrigerated before serving. To try the Dresdner Eierschecke Recipe click here, the Traditional German Cheesecake click here, and the Sunny Side Up Cake click here. To make Quark click here

German Cheesecake Recipe-Kaesesahnetorte