Step-by-Step Cakes by DK Publishing

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Gâteau variations

German Cream Cheese Torte

This German dessert is a cross between a cheesecake and a sponge cake. It makes a good party dessert

as it can be made in advance.

Method

1 Preheat the oven to 350°F (180°C). Grease

the pan and dust with flour.

2 Cream the butter or margarine and^2 ⁄ 3 cup

sugar together. Beat in the eggs, one at a

time, until the mixture is smooth and creamy.

Sift together the flour and baking powder,

and fold into the batter with the zest. Spoon

into the pan and bake for 30 minutes, or

until well risen. Turn the cake out onto a wire

rack. Slice it in half horizontally with a

serrated knife. Allow it to cool completely.

3 To make the filling, heat the lemon juice

in a small pan, then remove from the heat.

Add the gelatin to the lemon juice. Stir until

dissolved, then let cool.

4 Whisk the cream until firm. Beat together

the quark, zest, and the remaining sugar,

Chilling time

3 hrs, or overnight

Special equipment

9in (22cm) springform pan

Ingredients

11 tbsp unsalted butter, softened,

or soft margarine, plus extra for greasing

1 cup sugar

3 large eggs

1 cup all-purpose flour

1 tsp baking powder

juice of 2 lemons and finely grated zest of 1

1 tbsp unflavored powdered gelatin

1 cup heavy cream

1 cup (9oz) quark, or see Baker’s Tip

confectioner’s sugar, for dusting

SERVES

8–10

40

MINS

30

MINS

BAKER’S TIP

If you cannot find any quark it can easily

be substituted with low-fat cottage cheese,

processed to a paste in a food processor

with blade attachment.

then beat in the lemon juice and gelatin.

Fold in the cream.

5 Spoon the filling onto one cake half.

Slice the second half into eight pieces and

arrange on top of the filling; pre-cutting the

top layer makes it easier to serve. Chill for

at least 3 hours, or overnight. Sift over

confectioner’s sugar and sprinkle with

lemon zest.

PREPARE AHEAD Can be made up to 3 days

ahead and kept in the refrigerator.