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    Home » Cakes

    Peach Käse-Sahne-Torte

    Published: Sep 3, 2020 · Modified: Apr 26, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Summer is nearing the end, but peaches are still around! This Peach Käse-Sahne-Torte is a German cheesecake with no-bake filling containing quark, whipped cream and peach compote. It's a refreshing way to say farewell to summer.

    Peach Käse-Sahne-Torte

    About this Recipe

    Dirndl kitchen peach kase sahne torte german cheesecake recipe7

    Dirndl kitchen peach kase sahne torte german cheesecake recipe2

    This Is A Sponsored Post That Contains Affiliate Links

    I love all the cheesecakes, don't get me wrong! But if you're looking for a light, refreshing cheesecake, look no further than this Käse-Sahne-Torte! I also added in a quick, homemade peach compote that gets mixed in with the quark and cream filling, but you can feel free to leave it out altogether or substitute for other fruit like plums, apples, mandarin oranges... they're all just YUM! When making this cake, it's extremely helpful to have a cake ring handy to assure none of the filling runs out as it sets up in the fridge (super frustrating if that happens, believe me!).

    I could eat slice after slice of this cake, but if you end up with any leftovers, they freeze very well, too. Simply wrap tightly in freezer-safe plastic wrap and transfer to the fridge a day or two before you're ready to eat it to give it enough time to thaw. You will not want to let this cake sit out at room temperature for too long.

    Scroll on down for the recipe, now in printable version.

    Peach Käse-Sahne-Torte Essentials

    Drink Pairing:

    PEACH MIMOSA

    Dirndl kitchen peach kase sahne torte german cheesecake recipe4

    Simply prepare a little extra of that peach compote, add to a champagne flute and fill up with Austrian Schlumberger Sekt, a sparkling wine made after the traditional champagne method. It's just one way to kick things up a notch when it comes to afternoon Kaffee und Kuchen time.

    To find out where Schlumberger Sparkling Brut (also available in Rosé Brut and Grüner Veltliner) is available in your area, fill out the short product finder form.

    Prost!

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    Dirndl kitchen peach kase sahne torte german cheesecake recipe2

    Peach Käse-Sahne-Torte

    As summer comes to an end, I thought this German peach cheesecake with no-bake quark and cream filling would be the ideal cake to celebrate with.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 20 mins
    Cooling Time 3 hrs
    Total Time 4 hrs 20 mins
    Course Coffee, Dessert, Kaffee
    Cuisine German
    Servings 12 slices
    Calories 330 kcal

    Ingredients
     
     

    Sponge Cake

    • 4 eggs
    • 150 g sugar
    • 1 teaspoon pure vanilla extract
    • 70 g flour
    • 70 g cornstarch
    • 4 teaspoon baking powder

    Quark and Cream Filling

    • 14 g gelatine
    • 400 g heavy whipping cream
    • 1 kg quark
    • 1 lemon
    • 50 g powdered sugar plus extra for dusting the top

    Peach Compote

    • 4 ripe peaches
    • 50 g brown sugar
    • ½ teaspoon pure vanilla extract

    Instructions
     

    Sponge Cake

    • Preheat oven to 355 Fahrenheit / 180 Celsius. Beat eggs with sugar and vanilla for 3 to 5 minutes until the mixture is very thick and creamy. Don't beat for too long, or else you risk the middle of the cake falling in. Sift in the flour, cornstarch and baking powder and gently fold in with a rubber spatula. Cover a springform with parchment paper on the bottom and rub butter around the sides. Add batter to the springform and spread out until smooth and even. Bake in preheated oven for 20 minutes, then let cool completely.

    Peach Compote

    • Remove stems and cores of the peaches, then medium dice and add to a medium saucepan. Start cooking over medium heat with sugar until the peaches start to break down, about 10 minutes. Remove from heat and stir in vanilla. Set aside to cool.

    Quark and Cream Filling

    • Beat the whipping cream until stiff. Whisk together quark, powdered sugar, lemon zest and juice of the whole lemon. Dissolve the gelatine with 2 to 3 tablespoon of boiling water, whisking until all clumps have disappeared. Add 2 tablespoon of the quark mixture to the gelatine mixture, one tablespoon at a time, so you don't develop clumps. Add in some more of the quark mixture and whisk together, then finally add the gelatine quark to the remaining quark and stir together. Fold in the whipped cream and cooled peaches.

    Assemble The Cake

    • Divide the sponge cake in half, so you end up with a bottom and a top layer. Tighten a cake ring around the bottom layer, then pour in the quark-cream-peach mixture. Cut the top sponge cake layer into 12 equal slices and place them on top of the filling, pressing down slightly.
    • Gelatine-Quark-Gemisch dann zum restlichen Quark geben und verrühren. Sahne unterheben. Quark-Sahnemasse auf den Boden im Tortenring geben und glatt streichen. Zweiten Biskuitboden in 12 gleichgroße Stücke schneiden. Die Stücke nach und nach auf der Creme im Tortenring platzieren und leicht andrücken. Make sure not to leave any kind of gap on top.
    • Transfer to a fridge for 3 hours, although I prefer to have it sit overnight. Once ready to serve, cut alongside the ring to loosen the edge of the cake. Dust with powdered sugar and cut the slices.

    Nutrition

    Calories: 330kcalCarbohydrates: 37gProtein: 16gFat: 14gSaturated Fat: 8gCholesterol: 100mgSodium: 73mgPotassium: 238mgFiber: 1gSugar: 24gVitamin A: 569IUVitamin C: 5mgCalcium: 109mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

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    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

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