German cheesecake (Käsesahnetorte)

I learnt German for two semesters in Germany ages ago.  Germany is my second home country.  Early August this year I spent two weeks holiday in Nürnberg .  Apart from visiting various towns in the surroundings, tasting German bread and cakes is part of the itinerary. I was looking for Käsesahnetorte at Cafe Neef.  But I was told that it was for winter.  Instead, we had mixed berries cake.  It was fantastic!

Until the day we visited Ansbach, we found Käsesahnetorte at Café-Restaurant Orangerie.  Omm, the cake base was a bit dry.  Until I tried a recipe at www.chefkoch.de, I finally understood why it is so.  Perhaps, a solid cake base is required to support the soft and gooey cheese filling.  Käsesahnetorte is made with quark. It is unique in Germany.  I used Fromage Frais as a substitute.  A number of ingredients are not available in Hong Kong.  Substitutions are used.  I like the cheese filling and will certainly improve the cake base next time I make it.

2 eggs
60g sugar
½ tsp vanilla essence
50g cake flour
25g cornstarch (will cut down to 10g and add 15g cake flour next time; will add melted butter for a soft cake base)
1 tsp baking powder

2 egg yolks
100g sugar
Juice of half a lemon
125g milk
5.3g gelatin (can be 5.5g)
250g Fromage Frais instead of quark
250g cream
1 pinch of salt

Beat the eggs with the 60g sugar for about 8-10 minutes until fluffy.

Mix the flour with the cornstarch and the baking powder. Sieve over the egg mixture and fold in gently.

Pour the mixture into a 16cm cake pan.  Tap it a few times. Bake at 180 °C for about 20 minutes.  Let cool and divide the bottom into two parts. The bottom stays in the cake pan.

Bloom the gelatin in cold water.

Cook the egg yolks, sugar and milk in a saucepan with medium heat and stir constantly.  The mixture will get thicker.  Stop the cooking when the mixture reaches 70°C.  Add the lemon juice and mix well. Stir in the bloomed gelatin until it has dissolved. Sieve the mixture. Let cool.

Add the Fromage Frais into the mixture.  Then add whipped cream and mix well. Pour the mixture onto the cake base.  Place the other part of the cake onto the mixture.  Put the torte into the fridge to get set.

 

 

 

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