Description
In Germany, the filling for this classic cake (called Käsesahnetorte) is make with quark but quark is not easy to find in the US and quite pricey. I use Greek yogurt instead, and it tastes just the like to original. The cake needs to set for at least 4 hours in the fridge, and it tastes better on the second day so I always make it the day before.
Ingredients
- 3 large eggs, separated, divided
- 3 tablespoons warm water
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 4 ½ ounces cake flour, sifted
- ½ teaspoon baking powder
- 1 pinch salt
- 2 cups heavy cream
- ⅓ cup cold water
- 1 (1 ounce) package unflavored gelatin
- 2 cups Greek yogurt
- 1 cup white sugar
- ¼ cup lemon juice
- ¼ cup confectioners’ sugar, or as needed
Instructions
- 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.
- Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water
- making sure no 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.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 5 hrs 35 mins
Servings: 12