Sweet Woodruff Cheesecake – Waldmeistertorte
This Sweet Woodruff Cheesecake is a sponge cake with a layer of strawberries and a mixture of a flavored cheese cream. Decorated with whipped cream on top.
Ingredients for the Sweet Woodruff Cheesecake:
- 2 eggs, XL OR Jumbo
- 2–3 tablespoons of hot water
- 100 g (3.52 oz) of sugar
- 1 teaspoon of grated lemon peel
- 75 g (2.64 oz) all-purpose flour
- 50 g (1.76 oz) of Gustin OR corn starch
- 1 teaspoon of baking powder
Preparation of the batter:
Separate the egg yolks with an egg separator. Use a handheld mixer to beat the egg yolks and hot water until frothy. Add in the sugar and grated lemon peel. Mix until creamy. In a separate bowl, mix the flour, corn starch, and baking powder. Sift it over the egg cream.
Beat the egg whites with the handheld mixer until stiff. Add it to the top of the other ingredients. Use a wired pastry blender to mix while lifting the ingredients up from the outside of the bowl towards the center. Do not stir!
Fill the batter in a buttered springform pan, 11 inches in diameter. Preheat your oven to 180°C–190°C (350°F–375°F) and place the springform on the middle rack. Bake for about 25–30 minutes. Take the cake out and place it upside down on a cooling rack to let it cool.
Ingredients for the filling of the Cheesecake:
- 200 g (7.05 oz) of cream cheese (Philadelphia)
- 200 g (7.05 oz) of whole milk yogurt
- 300 ml (10.14 oz) of sweet woodruff syrup (to make sweet woodruff syrup click here)
- 400 ml (13.52 oz) of whipping cream
- 50 g (1.76 oz) of sugar
- 2 tablespoons of lemon juice
- 2 pouches of Knox Gelatin, unflavored
- 500 g (1.1 lb.) of strawberries
Preparation of the filling for the Sweet Woodruff Cheesecake:
Use a handheld mixer and beat the cheese with the yogurt, sugar, and lemon juice until smooth. Slowly add in the syrup and mix. Beat the whipping cream in a different bowl until stiff. When done, add it on top of the cream mix and beat again until smooth.
Fill a metal or glass bowl with ½ cup of water and sprinkle in the gelatin. Mix well with a fork and let it sit for about 5–10 minutes. Heat up some water in a saucepan and place the bowl with the gelatin in it. Slowly let it dissolve while stirring with a fork. Do not let it boil! Once dissolved, let it cool down a little before adding to the filling— while mixing with your handheld mixer.
Finishing the Sweet Woodruff Cheesecake:
Place the cake on a turntable. Wrap the cake with an adjustable cake decorating ring and close the ring. Cut the washed strawberries in slices and place them on the cake. Evenly spread the filling over the strawberries using the back of an angled spatula. Place the cake in the refrigerator for about 4–6 hours to harden.
- 250 ml (8.45 oz) of whipping cream
- 1 package Dr. Oetker Whip it (stabilizer for whipping cream)
- Green candy shreds
- about 12 strawberries
Carefully loosen the cake ring while using a straight spatula. Mark the top of the cake with a cake divider (10 or 12 slices).
With a handheld mixer beat the whipping cream and add Dr. Oetker Whip it to stabilize the cream. Fill a decoration bag with the cream and add a coupler and different decoration tips. Start decorating the bottom outer edge of the cake.
With the help of a cake lifter, place the cake onto your serving plate and continue decorating your way to the top of the cake. Decorate your cake any way you wish. You are done and can enjoy your Sweet Woodruff Cheesecake! To make the Dresdner Eierschecke Recipe click here, the Traditional Black Forest Cake click here, the Sunny Side Up Cake click here. To find the Sweet Woodruff Plants click here.