Two minutes after my Tech Guy said, “I really don’t want to eat a piece of cake”, the plate was empty. (And it looks like a few more pieces are missing….). Now, I LOVE Kase Sahne Torte. To those who taste it, this deceptively light cake seems like a magic trick. All that cream! and it’s a cheesecake? Yet, instead of filling you up, every bite of the creamy refreshing filling and airy cake base make you go in for another… and another… The cake itself is not HARD to make, but to make it from scratch, there is some fiddling with gelatin (my arch nemesis). Luckily, my most recent order from GermanShop24 included the Dr Oetker Käse Sahne Torte Mix, and while I am at times sceptical of mixes, I must say, this one is a winner. I wholeheartedly recommend keeping a box in your pantry for those days when you need a cake (like for Sunday’s Kaffeeklatsch). And to make it even easier, here is the translation of the recipe on the back of the box (because it’s all in German) and step-by-step Kase Sahne Torte Recipe with Dr Oetker Mix.
Kase Sahne Torte Recipe Made EASY with Dr Oetker Mix
One big issue with making a Käse Sahne Torte in the US is Quark. (It’s strange to me how Germans brought sausage and beer with them when they immigrated to the United States, but neglected to spread the gospel of Quark… DESPITE the fact that they’ve been making it in Germany for thousands of years!). German recipes, including the recipe on the back of the box, use Quark. If you have quark in your refrigerator (you can order it here), or if you make it yourself (here is the recipe), use Quark. If you don’t, you can substitute Plain Greek Yogurt. PLEASE DO NOT use non fat! (Calories don’t count in German Kuchen… everyone knows that).
Of course, the main thing you need is a Dr Oetker Käse-Sahne Torte Recipe Mix
Click to Order it HERE
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How to Bake the Käse Sahne Torte Recipe from Dr Oetker
The largest is the Cake mix.
The middle size is the filling mix.
The smallest is powdered sugar for decoration/finishing
Mix the Cake mix (the big one) with butter and eggs.
Bake in a 26 cm (10 in) springform pan for 30 min
(Grease the pan, and line the bottom with parchment paper first)
When the cake has cooled completely… split in in half horizontally.
Take the paper off the bottom, and place it on your serving platter or cake plate.
Now put the springform ring back around it. This will act as a frame for the filling.
Don’t worry if there is a little gap… it happens… things fill in.
Mix the contents of the medium sized packet with warm water using a whisk.
It’s done when everything is dissolved…it will look a little cloudy, and you won’t feel the sugar grains against the bowl.
Then mix in the Quark or Yogurt.
Fold in the Whipped Cream about 1/3 of it at a time using a spatula.
Be gentle, but you want to get rid of any streaks
See in the photo how there are 2 slightly different colors/textures? Just fold until that’s gone.
Folding is when you run the spatula down one side of the bowl, then bring it up and “fold over” what you brought up through the middle.
Turn the bowl and repeat until done)
Spread the filling over the bottom cake section.
Smooth it out a bit
Put the top of the cake on it.
Press it gently to even it out.
Cover with plastic wrap and refrigerate 2 hours (you can leave it overnight)
Before serving, sprinkle with powdered sugar (in the smallest packet)
Run a knife around the edge of the cake before removing the ring.
See… any uneven bits get sort of smoothed out!
Slice and Serve!
Find this and Other Delicious German Cake Mixes at GermanShop24