Oma's Käse-Sahne Torte: Yogurt Mousse Cake (type of Cream-Cheesecake)

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

This amazing recipe for cheesecake (which really isn't a cheesecake) has a no-bake filling nestled between layers of sponge cake. Instead of the traditional Quark used in this Käse-Sahne Torte, I use Greek yogurt with great success.

And that's fantastic, because it's almost impossible to get Quark outside of Germany. And so I call it a Yogurt Mousse Cake. The filling is just like a mousse, so light and delicious.

This is the type of cake you make to turn some heads! Isn't it stunning? Top it with whichever berry you'd like! Or add mandarin oranges to the filling. Classic German food!

 However, if you really, really want Quark, I'll let you in on my secret ... You can easily make your own! Check below.

Looks difficult ... really isn't ...

If possible, use an adjustable cake ring for assembling the cake. It's higher than a spring-form pan and is easier to remove at the end. However, a spring-form "ring" works as well.

This is one of those recipes that looks long and complicated. However, if you've made it once, you'll realize that it's really quite easy and rather quick to make. You just need to be organized and give yourself enough time to allow for the final chilling.

Somehow, this recipe for cheese cake makes me think of summertime. It is so cool and refreshing with the lemon "zing" that it's the perfect end to a summer dinner.

Are you wondering why this is called a "recipe for Cheesecake" without any cheese? That's because the traditional cake is make with Quark.

Quark is like a cottage cheese, only different. Since Quark is not readily available in places outside of Germany, many alternatives are tried in order to replicate the taste. For this recipe, Greek yogurt works. 

Grab your copy of Oma's favorites in her Special Occasion German Cakes & Tortes e-Cookbook.

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Oma says,

This is one of those German cake recipes you'll keep for when company's coming. It looks so impressive and always brings 'oohs' and 'aahs' when you bring it to the table. Serve with some fresh berries and extra whipped cream on the side if you wish.

How to make Quark ...

Since I first posted this recipe for cheese cake, I've discovered how to make my own Quark. Easily. Inexpensively. And, now I make it all the time. Get the recipe for it here!

Go to recipe >

Where can I buy Quark?

Quark can sometimes be very tricky to find outside of Germany, sadly. But if you do look hard enough at the dairy section in your local grocery store, you just might be able to find some! 

But that just allows you to make your own! I know that it can get frustrating after searching so hard for a product but never coming across it, but getting the chance to create something yummy with your own two hands can be so gratifying!

It really is an easy recipe to make, and it's so worth trying out. You won't be disappointed with the number of things you can do with quark, whether you want it added into a savory or sweet dish, it can be used for both!

Is quark healthier than yogurt?

Yes, believe it or not quark is better for you than yogurt! It also has more health benefits and is not as aggressive on your digestive system. Quark is very rich in protein and contains calcium and phosphorus! All of which are spectacular for your body.

Yogurts are high in fats and calories as well, while quark is very low-fat. It actually contains less than 1% fat and has a low calorie count. 

Quark makes for such a healthier alternative to yogurt and other dairy products like sour cream too! The texture and taste is so similar you can hardly tell the difference at all.

How long can Quark last?

Quark will last about the same as any fresh cheese will last in your fridge. You will start to notice a certain sourness to the quark when it's nearing the end of its time.

While quark already has a mild sourness to it resembling sour cream and cottage cheese, this sourness will be more potent and noticeable as a sign to make a new batch.

You want to try to finish your homemade quark typically within the first 10 days of making it. Though with its tastiness, it may not be around for that long! I know when I make it in our house, hubby and I eat it very quickly :) 

Ready to make this Käse-Sahne Torte?

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Oma's Käse-Sahne Torte: Yogurt Mousse Cake (type of Cream-Cheesecake)

This amazing recipe for cheesecake has a no-bake filling nestled between layers of sponge cake.

Instead of the traditional Quark (the 'cheese' in this cake) used in this Käse-Sahne Torte, I use Greek yogurt with great success. And that's fantastic, because it's almost impossible to get Quark outside of Germany. If you wanted to be authentic, you could make Quark for this.

Prep Time 70 minutes

Bake Time 20 minutes

Total Time 90 min + 4 hours extra

Servings:

Makes 12 slices

Ingredients:

Cake:

• 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

Filling:

• 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:

Cake:

• Preheat oven to 350°F (180°C). Grease a 10-inch springform pan.
• Beat eggs, sugar, and hot water together for about 10 to 15 minutes until frothy.
• Combine the flour and baking powder.
• Gently fold the flour mixture into the egg mixture.
• Gently pour dough into springform pan.
• Bake for about 20 to 30 minutes or until wooden toothpick inserted into centre comes out clean.
• Cool on wire rack.
• Once cake is cold, cut into two layers.

Filling:

• Place 6 tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes. 
• In the meantime, whip the heavy cream until stiff peaks form.
• In a separate bowl, mix together Greek yogurt, sugar, lemon zest, and lemon juice.
• Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, remove from heat and let cool slightly.
• Using a mixer, slowly add gelatin to yogurt mixture, stirring constantly.
• Fold whipped cream into yogurt/gelatin mixture.
• Let stand for about 15 minutes (no longer) in fridge to firm up slightly.

Assembly Instructions:

• 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.
• Spoon filling onto cake, placing mandarin orange sections throughout or in a design, reserving some sections. Smooth top of filling.
• Place top layer onto filling (if filling is still too soft, wait a bit before placing top cake layer.)
• Cover with plastic wrap and refrigerate at least 4 hours before serving.
• Remove ring and smooth the cream sides if needed.
• 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.
• The cake keeps several days in the fridge, but also freezes well for longer storage.

Notes/Hints:

• If possible, use an adjustable cake ring for assembling the cake.
• You can omit the mandarin oranges or substitute with berries.
• You can substitute store bought or homemade quark for the Greek yogurt, if you wish.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

04.20.2021 revision update

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Oma's Käse-Sahne Torte: Yogurt Mousse Cake (type of Cream-Cheesecake)

By Oma Gerhild Fulson

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.

Ingredients: eggs, sugar, cake flour, baking powder, gelatin, Greek yogurt, heavy (whipping) cream, lemon, canned mandarin oranges,

For the full recipe, scroll up ...

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Bake & Cook Just Like Oma

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.