Peach Käse-Sahne-Torte

Dirndl kitchen peach kase sahne torte german cheesecake recipe2

5 from 1 vote

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.

Prep Time1

Cook Time20

Cooling Time3

Total Time4 20

Course: Coffee, Dessert, Kaffee

Cuisine: German

Keyword: Authentic German Cheesecake, German cake recipes with quark, german cheesecake recipe, german cheesecake with peaches recipe, german no bake cheesecake recipe, german peach cheesecake recipe, german recipes with quark, real german cheesecake recipe

Servings: slices

Calories: 330kcal

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

Metric - US Customary

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