Käsesahnetorte German Yogurt Mousse Cake Recipes

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KäSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE)

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.

Provided by nch

Categories     World Cuisine Recipes     European     German

Time 5h35m

Yield 12

Number Of Ingredients 14



Käsesahnetorte (German Yogurt Mousse Cake) image

Steps:

  • 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.
  • Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling 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.

Nutrition Facts : Calories 640.3 calories, Carbohydrate 103.3 g, Cholesterol 108.3 mg, Fat 20 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 95.5 mg, Sugar 33.6 g

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

YOGURT MOUSSE

This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.

Provided by Anulazuli

Categories     Breakfast

Time 1h15m

Yield 4 glasses, 4 serving(s)

Number Of Ingredients 5



Yogurt Mousse image

Steps:

  • Mix the yogurt and sugar in a medium sized bowl,.
  • In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
  • In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
  • Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
  • Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.

1 cup plain yogurt
3 tablespoons sugar
1 cup whipping cream
2 teaspoons unflavored gelatin (or one packet of knox gelatin)
3 tablespoons hot water (For dissolving gelatin)

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