KÄSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE) | ALLRECIPES
In Germany, the filling for this classic cake (called Käsesahnetorte) is make with quark but quark is not easy to find in the US and quite pricey. I use Greek yogurt instead, and it tastes just the like to original. The cake needs to set for at least 4 hours in the fridge, and it tastes better on the second day so I always make it the day before.
Provided by nch
Categories World Cuisine European German
Total Time 5 hours 35 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 1 9-inch cake
Number Of Ingredients 14
Steps:
- 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.
- Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling 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 Facts : Calories 640.3 calories, CarbohydrateContent 103.3 g, CholesterolContent 108.3 mg, FatContent 20 g, FiberContent 1.5 g, ProteinContent 11.6 g, SaturatedFatContent 11.3 g, SodiumContent 95.5 mg, SugarContent 33.6 g
GREEK YOGURT FRUIT TART RECIPE | ALLRECIPES
I made this Greek yogurt fruit tart to offer a gluten-free, added-sugar-free dessert for Gloria. Everyone loved it.
Provided by corbettcook
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 1 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.
- Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.
- Bake in the preheated oven until crust is set, about 10 minutes.
- Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.
Nutrition Facts : Calories 274 calories, CarbohydrateContent 22.4 g, CholesterolContent 21.2 mg, FatContent 18.7 g, FiberContent 2.3 g, ProteinContent 7.7 g, SaturatedFatContent 6.3 g, SodiumContent 61.8 mg, SugarContent 13.5 g
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