Käse-Sahne Torte (German Cream Cake)

Käse Sahne Torte, or German Cream and Cheese Cake, is one of Germany’s best-kept secrets! Not to be confused with a Käsekuchen (cheesecake), a Käse-Sahne Torte is made from two layers of vanilla sponge, filled with a dreamy, creamy, lighter-than-air filling of Quark and cream with a hint of citrus. It is a true tea-time delight!

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.

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.

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.

German Käse-Sahne Torte on a cake stand.
German Käse-Sahne Torte on a cake stand.
A slice of German Käse Sahne Torte on a plate.

Käse Sahne Torte Recipe

German Käse-Sahne Torte on a cake stand.

German Käse-Sahne Torte

Käse Sahne Torte, or German Cream and Cheese Cake, is one of Germany’s best-kept secrets! Not to be confused with a Käsekuchen (cheesecake), a Käse-Sahne Torte is made from two layers of vanilla sponge, filled with a dreamy, creamy, lighter-than-air filling of Quark and cream with a hint of citrus. It is a true tea-time delight!
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Serves 6

Ingredients
 

for the sponge cake

  • 2 eggs
  • 3 Tbsp hot water
  • 90 g sugar
  • 1 tsp vanilla sugar
  • 80 g cake flour
  • 30 g cornstarch
  • 1/2 teaspoon baking powder

for the cream filling:

  • 1 egg yolk
  • 75 g sugar
  • 1 Tbsp grated lemon zest
  • 1 Tbsp lemon juice, optional
  • 100 ml milk
  • 4 sheets of gelatine, gold
  • 250 g quark, curd cheese
  • 250 g whipping cream, 30% fat content
  • 1 Tbsp vanilla sugar
  • powdered sugar, for dusting

Instructions
 

To make the sponge cake:

  • PREPARE: Heat the oven to 170°C / 325°F / Gas 3 with a rack in the lower third. Grease sides the edge of a 20cm (8 in.) round springform cake pan and line the bottom with baking parchment paper.
  • BEAT EGGS: In the bowl of a stand mixer with the whisk attachment fitted or using an electric hand mixer, beat the eggs and hot water for one minute until they are frothy.
  • ADD SUGAR: Mix the sugar and vanilla sugar, then gradually add to the egg mixture. Beat for another minute.
  • FOLD IN DRY INGREDIENTS: Whisk together the flour, cornstarch, and baking powder, then fold gently into the batter. Try to keep as much air in the mixture as possible!
  • BAKE: Pour the batter into the prepared pan, tap once on the bench top to level and remove air bubbles, then bake in the preheated oven for 30 minutes until risen and golden brown..
  • COOL: Remove the cake from the oven, and run a metal spatula or knife around the inside of the cake pan to release the sponge. Place a piece of baking paper on a wire rack and invert the cake on top (this stops it from sticking to the rack). Gently peel off the paper on the base, then allow to cool completely. When cool, carefully cut the cake in half through the middle, giving you a base and a lid.

To make the filling:

  • PREPARE GELATINE: Soak the gelatine sheets in cold water for 10 minutes. Separate the egg, and whisk the yolk with the sugar in a saucepan. Stir in the milk and bring to a brief boil (just until it begins to boil!). Set aside and let cool for 2 minutes, then whisk in the squeezed-out gelatin sheets one by one.
  • MIX WITH QUARK: In a large bowl, beat the Quark until smooth, then gradually stir in the egg and milk mixture. Stir in the lemon zest and juice (if using), then place the quark mixture in the refrigerator until it begins to thicken – 5-10 minutes.
  • WHIP CREAM: Meanwhile, whisk the cream with the vanilla sugar until it forms stiff peaks, then gently fold the whipped cream into the thickened quark mixture with a spatula. Chill for a further 10 minutes.
  • ASSEMBLE AND COOL: Place the cake base on a cake platter or serving plate and enclose it with a lightly greased tart ring (see notes). Spread the filling on the cake base and smooth the top. Place the cake top on and refrigerate for 3-4 hours. Before serving, dust the top of the cake with powdered sugar.

Notes

If you have one, you’ll get the best results using a tart or cake ring. If not, just use the ring of the springform pan. You may find that you need to create a little collar out of foil or baking paper to keep everything in.
No Quark? I recommend either well-drained whole-milk ricotta or a mixture of ricotta and well-drained Greek Yogurt.
I always recommend using vanilla sugar rather than vanilla extract in German recipes. That way, you are not adding any extra liquid to the mixture.
I use German whipping cream in my baking, which has a fat content of around 30%. You can use heavy cream, but it is not necessary in this recipe.

Recommended Equipment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 1slice | Calories: 407kcal | Carbohydrates: 48g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 131mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Baking
Cuisine | German

SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 344

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating