Käsesahnetorte (German Yogurt Mousse Cake) Recipe

Käsesahnetorte, also known as German Yogurt Mousse Cake, is a delectable dessert that combines the creamy texture of yogurt mousse with the rich flavor of cheese. This recipe has been a staple in German households for decades, and its popularity has spread across the globe. With its light, fluffy consistency and tangy-sweet taste, Käsesahnetorte is the perfect ending to any meal, and is sure to impress any dessert-lover.

The main components of Käsesahnetorte are a delicate cake base, ...

The main components of Käsesahnetorte are a delicate cake base, a creamy yogurt mousse filling, and a layer of sweetened whipped cream. The cake base is typically a light sponge cake, which provides a perfect foundation for the luscious mousse filling. The yogurt mousse is made from a combination of yogurt, cream cheese, and gelatin, creating a silky, smooth texture with a slightly tangy flavor. The whipped cream topping adds an extra layer of indulgence, and is often decorated with fresh fruit or chocolate shavings.

One of the best things about Käsesahnetorte is its versatility. While the traditional recipe calls for a simple vanilla-flavored mousse, you can easily customize the flavor by adding fruit puree, extracts, or even a splash of liqueur. This allows you to create a dessert that suits your personal taste preferences and makes it a great option for any occasion.

Additionally, Käsesahnetorte is relatively easy to make, despite its impressive appearance. With a few simple steps and some patience, you can create a stunning dessert that will wow your family and friends. Whether you're a novice baker or a seasoned pro, this recipe is accessible to all skill levels and is a great way to expand your baking repertoire.

So, if you're looking for a delicious and impressive dessert to serve at your next gathering, look no further than Käsesahnetorte. The delicate cake base, creamy yogurt mousse, and whipped cream topping create a symphony of flavors and textures that are sure to delight your taste buds. Try your hand at making this delightful German treat, and enjoy the compliments that are sure to follow!

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 (.25 ounce) package unflavored gelatin
2 cups Greek yogurt
1 cup white sugar
¼ cup lemon juice
¼ cup confectioners' sugar, or as needed

Information

Prep Time: 45 mins
Cook Time: 20 mins
Additional Time: 4 hrs 30 mins
Total Time: 5 hrs 35 mins
Servings: 12
Yield: 1 9-inch cake

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.

Nutrition

640 cal.

Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 108mg
Sodium: 96mg
Total Carbohydrate: 103g
Dietary Fiber: 2g
Total Sugars: 34g
Protein: 12g
Vitamin C: 3mg
Calcium: 57mg
Iron: 7mg
Potassium: 144mg

How to Make Käsesahnetorte (German Yogurt Mousse Cake) - A Step-by-Step Guide

Ingredients

Information

Nutrition

640 cal.

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