Cheese cream cake is one of the absolute favorites among cakes and brings back memories of childhood days, family celebrations and grandma's baking talent.
Who doesn't know the cheese cream cake? Grandma's favorite cake, which was on the table at every family celebration and brought happy faces. A creamy dream made of airy sponge cake, creamy quark cream and fruity fruit – simply heavenly! In the world of sweet dishes, there is hardly a dessert that promises as much nostalgia and enjoyment as the classic cheese cream cake made from grandma's tried and tested recipe.
On lazy Sundays, people like to pull out the classic cake recipes from grandma's baking book to fill the home with familiar scents and tastes. This collection includes unforgettable delicacies such as the fruity, fresh mandarin sour cream cake, in which the juicy taste of tangerines rests on a delicate sour cream dough. Another favorite is the juicy eggnog cake, which tempts with its light dough and the unmistakable aroma of the liqueur. Or how about an apple and sour cream cake that combines apples, sour cream and shortcrust pastry? And of course the popular nut cake shouldn't be missed, with its intense nut flavor adding a special touch.
You need these ingredients for the cheese cream cake according to grandma's recipe:
Biscuit base:
5 eggs
1 pinch of salt
150g sugar
1 packet of vanilla sugar
120g flour
40 g cornstarch
1 teaspoon Baking powder
Creamy quark:
750 g quark (20% fat in dry matter)
150g sugar
1 packet of vanilla sugar
Zest of an organic lemon
500 ml cream
2 packets of cream stiffener
6 sheets of white gelatin
Aside from that:
175 g mandarins per can, as desired
Powdered sugar, if desired
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This is how you prepare the cheese cream cake:
For the sponge cake base:
Preheat the oven to 180 °C top/bottom heat.
Separate eggs. Beat the egg whites with salt until stiff and beat the egg yolks with the sugar and vanilla sugar until foamy.
Mix the flour, cornstarch and baking powder and stir into the egg mixture in portions. Carefully fold in the egg whites.
Pour the dough into a springform pan (26 cm diameter) that has been greased and sprinkled with flour. Bake in the preheated oven until golden brown, about 25 minutes. Let the base cool down.
For the quark cream:
Mix the quark with sugar, vanilla sugar and lemon zest. Beat the cream until stiff and fold into the curd mixture.
Dissolve the gelatine according to the package instructions and stir into the quark and cream mixture.
Cut the sponge cake base once horizontally and place the bottom base in a cake ring. Set aside a few tangerines for decoration and spread the rest on the base. Put the curd cream on top. Place the second base on top and press down lightly.
Chill the cake for at least two hours. Decorate with remaining tangerines and powdered sugar before serving. Bon appetit!
Grandma's culinary treasures
Grandmas are known for their versatile skills in the kitchen, which are not just limited to baking first-class cakes and pies. Her cuisine features a variety of hearty dishes that have transcended generations. The spectrum ranges from hearty stews to traditional meat dishes. Classics such as grandma's hearty potato soup with sausages or her irresistible cabbage rolls with minced meat are just a few examples of her culinary expertise. Or how about hearty bread dumplings or a chicken fricassee with colorful vegetables? The variety and taste of their dishes often reflect decades of experience and love for the art of cooking.
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