Oma's Käse-Sahne-Torte: Yogurt Mousse Cake (aka Mandarin Cream Cake)
This recipe for cheesecake is called Käse-Sahne Torte, a baked sponge cake and a no-bake whipped cream/quark or Greek yogurt filling. Add mandarin oranges for a traditional dessert.
- Prep time
- 1 hr 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (30 milliliters) hot water
- 2 cups (240 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- 6 tablespoons (90 milliliters) cold water
- 2 envelopes Knox gelatin
- 2 cups (480 milliliters) heavy (whipping) cream
- 2 cups (490 grams) Greek yogurt
- 1 tablespoon (6 grams) grated lemon zest
- 2 tablespoons (30 milliliters) lemon juice
- ⅔ cup (133 grams) granulated sugar
- 1 to 2 (15-ounce [425 gram]) cans mandarin orange sections, well-drained
Instructions
- 1
Preheat oven to 350°F (180°C). Grease a 10-inch springform pan.
- 2
Beat eggs, sugar, and hot water together for about 10 to 15 minutes until frothy.
- 3
Combine the flour and baking powder.
- 4
Gently fold the flour mixture into the egg mixture.
- 5
Gently pour dough into springform pan.
- 6
Bake for about 20 to 30 minutes or until wooden toothpick inserted into centre comes out clean.
- 7
Cool on wire rack. Once cake is cold, cut into two layers.
- 8
Place 6 tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes.
- 9
In the meantime, whip the heavy cream until stiff peaks form.
- 10
In a separate bowl, mix together Greek yogurt, sugar, lemon zest, and lemon juice.
- 11
Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, remove from heat and let cool slightly.
- 12
Using a mixer, slowly add gelatin to yogurt mixture, stirring constantly.
- 13
Fold whipped cream into yogurt/gelatin mixture.
- 14
Let stand for about 15 minutes (no longer) in fridge to firm up slightly.
- 15
Place bottom cake layer onto cake plate. Lightly grease the ring of springform and place it over the cake to form a 'container' for the cream filling.
- 16
Spoon filling onto cake, placing mandarin orange sections throughout or in a design, reserving some sections. Smooth top of filling.
- 17
Place top layer onto filling (if filling is still too soft, wait a bit before placing top cake layer).
- 18
Cover with plastic wrap and refrigerate at least 4 hours before serving.
- 19
Remove ring and smooth the cream sides if needed.
- 20
Dust with powdered sugar by putting about 1 teaspoon of powdered sugar into a small sieve and tap gently to let the sugar 'snow' onto the cake. Decorate with reserved mandarin orange sections.
- 21
The cake keeps several days in the fridge, but also freezes well for longer storage.