Go Back

Käsesahnetorte

Shruthi
A delicate sponge cake creates the light foundation and top layer.Creamy quark gives the filling a fresh, mildly tangy flavor.Whipped cream creates the characteristic airy mousse texture.Lemon and vanilla add brightness and gentle sweetness.A chilled filling makes the cake beautifully clean to slice.Perfect for birthdays, afternoon coffee, holidays, and celebrations.
Print Recipe
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course Cake, Dessert
Cuisine german
Servings 4
Calories 380 kcal

Ingredients
  

For the Sponge Cake

  • 4 large eggs, separated
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon lemon zest

For the Quark Cream Filling

  • 2 cups (500 g) plain quark
  • 1 cup (240 ml) heavy whipping cream
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 packet powdered gelatin or equivalent gelatin for approximately 500 ml filling
  • 4 tablespoons cold water

For Finishing

  • Powdered sugar
  • Fresh berries, optional
  • Lemon zest, optional
  • Whipped cream, optional

Instructions
 

Prepare the Oven and Pan

  • Preheat the oven to 350°F (175°C).
    Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
    Do not heavily grease the sides if you want the sponge to cling to the pan as it rises.

Separate the Eggs

  • Separate the eggs carefully, placing the whites in a clean mixing bowl and the yolks in another bowl.
    Make sure the egg whites contain no traces of yolk because even a small amount of fat can interfere with whipping.

Whip the Egg Whites

  • Beat the egg whites with a pinch of salt until soft peaks form.
    Gradually add about half of the sugar while continuing to beat until the whites become glossy and form firm peaks.
    Set aside.

Beat the Egg Yolks

  • In another bowl, beat the egg yolks with the remaining sugar and vanilla for approximately 2–3 minutes until pale and creamy.
    Add the lemon zest.

Combine the Sponge Batter

  • Sift the flour and baking powder over the egg yolk mixture.
    Gently fold the dry ingredients into the yolks.
    Add the whipped egg whites in two or three additions, folding carefully with a spatula.
    Avoid vigorous stirring because the trapped air gives the sponge its light texture.

Bake the Sponge

  • Spread the batter evenly in the prepared springform pan.
    Bake for approximately 20–25 minutes, or until the top is lightly golden and the center springs back when gently touched.
    A toothpick inserted into the center should come out clean.

Cool Completely

  • Remove the sponge from the oven and let it cool in the pan for approximately 10 minutes.
    Remove the springform ring and allow the cake to cool completely on a wire rack.
    Once completely cool, carefully slice the sponge horizontally into two even layers.

Prepare the Quark Mixture

  • In a large bowl, combine the quark, sugar, vanilla, lemon zest, and lemon juice.
    Whisk until smooth and creamy.

Incorporate the Gelatin

  • Add a small amount of the quark mixture to the dissolved gelatin and stir well.
    Gradually combine this mixture with the remaining quark filling.
    Mix until evenly incorporated.
    This gradual process helps prevent gelatin lumps.

Whip the Cream

  • Whip the heavy cream until firm peaks form.
    Gently fold the whipped cream into the quark mixture.
    The finished filling should be light, smooth, and mousse-like.

Add the Mandarin Oranges

  • If using mandarin oranges, drain them extremely well.
    Fold them gently into the cream mixture.
    Reserve a few pieces for decoration if desired.

Chill

  • Cover the cake and refrigerate for at least 4–6 hours, preferably overnight.
    The chilling time allows the filling to fully stabilize and makes the cake easier to slice.

Slice and Serve

  • Use a sharp knife to cut the cake into clean slices.
    For the best presentation, wipe the knife between cuts.
    Serve chilled alongside coffee or tea.

Notes

  • Quark: Traditional Käsesahnetorte is commonly made with quark. If quark is unavailable, strained plain Greek yogurt can provide a similar tangy texture.
  • Gelatin: Use gelatin according to the strength and instructions of your specific product.
  • Egg whites: Make sure your bowl and beaters are completely clean and grease-free.
  • Fruit: Mandarin oranges are optional but popular in many versions of this cake.
  • Drain fruit well: Excess liquid can loosen the filling.
  • Do not boil gelatin: Excessive heat can interfere with its setting ability.
  • Chilling: Adequate chilling is essential for a firm, mousse-like filling.
  • Serving: Keep the cake refrigerated until shortly before serving because the filling contains dairy.
Keyword German Cheesecake, German Cream Cake, German Yogurt Mousse Cake, Käsesahnetorte, Käsesahnetorte Recipe, Quark Cake