Käse-Sahne Torte (German Cream Cake)

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Some German recipes are so well-known outside of Germany that we hardly even remember their origins! However, today’s recipe, Käse-Sahne Torte (Cheese-Cream Cake), remains one of Germany’s best-kept secrets.

Made from two layers of sponge with a gloriously creamy filling of Quark and whipped cream, this is the perfect cake for afternoon tea or as a dessert after a big meal.

Table of Contents

German Käse-Sahne Torte on a cake stand.

Ingredients

Käse Sahne Torte has two main parts: the classic sponge cake and the cream and cheese filling. To bake this cake, you’ll need the following main ingredients:

Eggs, Sugar, Flour: The building blocks of any great cake! You’ll need both white sugar (superfine is best) and vanilla sugar for German baking. You’ll also need cornstarch/cornflour and baking powder.
Quark: Quark is a type of curd cheese that is used in a huge amount of German baking. It is lightly sour and usually low in fat. It can be difficult to locate outside of Germany, so I often use a mixture of whole-milk ricotta (well drained!) and a bit of unsweetened Greek yogurt or sour cream to add some tanginess when abroad.
Cream: I use standard German Schlagsahne or whipping cream to make this cake with a fat content of around 30%. You can also use heavy cream, that’s what you have. You’ll also need a little milk.
Gelatine: Gelatine sheets will dissolve better than powder in this recipe.
Lemon Zest and Juice: when adding lemon zest to a cake, it is best to use organic or unsprayed lemons (even better if you are lucky enough to have your own tree!)

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Sponge cake with baking paper being peeled off.

Instructions

You’ll start this recipe by baking the sponge cake so it has time to cool before adding the filling. The whole recipe is very quick to make – the hardest part is waiting for it to set in the fridge before you eat it!

First, heat the oven to 170°C / 325°F / Gas 3, then line the base and grease the sides of a 20cm / 8 in. round springform pan. Whisk the eggs with some hot water in the bowl of a stand mixer with the whisk attachment fitted, then gradually add the sugar.
Whisk together the dry ingredients, then gently fold them into the eggs. Pour the cake batter into the prepared pan and bake in the preheated oven for 30 minutes until it is golden brown. Cool on a wire rack (see the recipe card for helpful tips here). When cool, slice in half so you have a base and a lid.
While the cake is cooling, prepare the filling. Soak the gelatine in cold water for 10 minutes to soften. Whisk the egg yolk together with the sugar in a saucepan, then whisk in the milk. Heat, stirring constantly until it just begins to boil, then remove from the heat. Cool for a few minutes, then stir through the gelatine sheets one by one (squeeze out excess water first). Whisk the Quark until smooth, then add the egg mixture, stirring well. Chill for 10 minutes.
Meanwhile, whip the cream and sugar to stiff peaks. When the Quark has begun to set, fold the cream into the Quark, keeping as much air in the mixture as possible, then chill for another 10 minutes. Assemble the cake by placing the bottom layer on a cake stand or serving platter. Put a cake ring or the clean ring of the spring form around it. Pour the cream mixture on top, spreading it evenly over the top, then top with the top layer of cake. Chill 3 hours before dusting with icing sugar or powdered sugar and serving.

Variations

It is popular in Germany to stir very well-drained canned mandarin slices through the quark mixture. You could also add other canned fruit, such as peaches, but it must be exceptionally well drained. It will reduce the shelf life and stability of the cake. Very old recipes will stir raisins through the quark mixture.

Filling for Käsesahnetorte in a cake ring.

Frequently Asked Questions

This is a small cake. Is that right?

Yes! I make this cake as a 20cm cake, which is more than enough for 6 servings. In Germany, it is commonly made in a 26cm cake pan, which makes far too much cake for my household!

Can Käsesahne be frozen?

No, freezing will interfere with the cream and gelatine filling.

How do I store a Käsesahne Torte, and how long does it last?

I keep mine in the refrigerator with the ring around the outside for up to 4 days. If you take some slices out, press a piece of cling film against the exposed filling to keep it from drying out.