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
Kase Sahne Torte Recipe Made EASY with Dr Oetker Mix
- 1 Box Dr Oetker Käse-Sahne Torte
- 7 Tbl or 100 gr Butter- room temperature
- 3 Eggs
- 2 cups or 500 gr Heavy Whipping Cream
- 4/5 cup or 200 ml Warm Water
- 2 cups or 500 gr Quark or PLAIN Greek Yogurt
- Preheat oven to 345
- Grease a 26 cm or 10 in springform pan then line the bottom with parchment paper.
- In your mixing bowl, combine the baking mix (the biggest envelope), butter, and eggs. Mix on low until combined... then mix on high for 3 minutes. (Scrape the sides from time to time)
- Pour the batter into the prepared pan, spread to smooth.
- Bake 30 minutes
- When finished, let sit for a few minutes, then release the springform (use a knife to loosen the edges if needed).
- Remove cake from the pan, then, while still on the parchment paper, set it on a cooking rack to cool completely
- Remove the parchment paper from the bottom of the cake, and set it on your serving plate.
- Carefully, use a serrated knife to split the cake in half horizontally. (Stick toothpicks in around the edge to guide you if you are worried about staying level)
- Set the top aside for a moment
- Put the cleaned ring from the springform pan around the base on the plate.
- Now make the filling.
- In your mixing bowl, whip the cold heavy cream until stiff (not TOO stiff... you want it stable, not turning into butter). Set aside for a moment
- Put the warm water (warm, not hot) in a medium bowl, add the contents of the middle sized packet. (It's mostly gelatine, sugar and flavoring. Use a whisk and beat until everything is dissolved (you can't feel the sugar crystals against the bowl.)
- Now, a heaping spoonful at a time, add the yogurt or quark.
- Mix together.
- Then using a spatula, carefully fold in the Whipped Cream 1/3 at a time. Just fold it over and over on itself until you can't see streaks.
- Pour the cream mixture over the cake base in the pan.
- Top with the cake top.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- (You can make it the day before)
- When you are ready to serve, run a knife around the edge to loosen the cake from the pan. Remove the pan.
- Sprinkle with powdered sugar (the smallest packet)
- It's nice with some sliced strawberries.
Looking for another QUICK Recipe?
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