German Cream Cheese Torte

The German Cream Cheese Torte Recipe 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.

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

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 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.

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.

German Cream Cheese Torte
German Cream Cheese Torte
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