I distinctly remember my Oma making this cake when I was younger. So either I’m completely losing it (this is my husbands theory) or I’m correct and she did make this cake. I do remember asking her once while she was still alive if she had a recipe, hahaha, I know what a stupid question. She took most of her recipes to the grave with her. She did tell me though that it had raw eggs in the mousse part of the cake. No, I just don’t do raw eggs in mousse. I’m pretty sure she did this just so I wouldn’t attempt to make this cake from scratch.
I used to get a mix that would make the mousse part, simply add in the quark and whipping cream and voila, cheesecake. I also used to use a boxed cake mix for the cake part (I’ve grown since then – not really, but this is all really quite simple).
I would probably still do it this way, but I haven’t been able to find the mix at the German market when I’ve gone there. So I finally decided to make this from scratch. Oh, I really should pay more attention to what I’m doing when I’m doing it.
I did make this over the weekend and when my husband tried the mousse, as I was placing both cakes in the fridge to set up, looked at me and said I guess it tastes better once it’s set up. I looked at him and said what do you mean? So I tried it and Oh My God, yup, I forgot the sugar. It was completely inedible. So two cheesecakes went into the trash. And because I refuse to give up, I had to drive across the city for the second time in 2 days, to purchase more quark. This time my husband made the trek with me. He also suggested I purchase two tubs just in case. He’s such a smart ass.
From start to finish this can be done in one day.
I start out with the sugar cookie crust. This is a small batch of cookie dough, enough to make 4 – 6″ rounds (thankfully for me), but you will only need half of this amount of dough, and can use the rest to make a few cookies. This dough is really easy to work with, but it does stay somewhat soft, and softens very quickly.
Once I have the dough made, divide it into 4 portions and wrap in plastic wrap. Chill in the fridge.
Pre-heat your oven to 350 degrees F.
Next up is the sponge cake. Using your stand mixer, whisk together the eggs and sugar, with a pinch of salt. Whisk on high for 5 minutes, until tripled in volume and a pale yellow colour. Sift the flour over the whipped eggs and gently start to fold in, pour the vegetable oil over the top and continue folding until you no longer see any pockets of flour.
Line the bottom of your springform pans with parchment paper and lightly spray with baking spray.
Divide batter between the two pans and bake for 40 to 45 minutes.
Test for doneness using a skewer, if it comes out clean they are done. Allow to cool completely in the pan on a cooling rack. Once cool, using an offset spatula carefully run around the edge of the cake and then unlock the springform pan.
While the cakes are baking, remove two portions of cookie dough from the fridge and roll out between two pieces of plastic wrap or parchment paper, whichever is easier for you to use. Cut out two 6 inch circles and place back in the fridge until the cakes come out of the oven.
If you aren’t like me and don’t have a wall of baking pans (seriously I have an issue), then wait until the cakes have cooled and then remove the cakes from the springform pans, wash them and put them back together, lining them with parchment paper, place the sugar cookie rounds into the pans carefully, making sure they lay flat, and then bake in the oven for 12 to 13 minutes. You want some browning around the edges.
Remove from the oven and allow to cool in the pans, as the dough is quite soft and you want it to set up and be easier to work with.
Once the cakes have been baked and cooled, the cookie bases baked and cooled, it’s time to make the mousse.
Start off by blooming the gelatin (8 Tbsp. Water and 2 pkg. unflavoured gelatin – Knox). Heat in the microwave until melted and warm. Do this in 10 second intervals.
In the stand mixer, using the whisk attachment, whisk together the quark, sugar, lemon juice and zest and 1 tsp. Vanilla. Once this is completely smooth, pour in the whipping cream, and while on speed 3, slowly start pouring in the melted and slightly cooled gelatin. Slowly start turning up the speed on the mixer until you can turn it to high (don’t do this right away as it’s too liquid and will go everywhere) and whip until thick and mousse-like.
Next up is assembly time. (Here’s where I finally realized I hadn’t taken any pictures up to this point, so now you get photos. Ooops!)
Start off with the cookie crust. Place this on your serving plate or cake board and apply a thin layer of raspberry jam.
Then, if you’re lucky like me and you have a torte slicer, you can easily get even slices on your cake, but either way, try and get 4 layers out of each cake. I actually got 5 layers out of each cake, but I didn’t use the top layer (that was more of a treat for me while putting everything together.). Then place one layer of cake on top of the cookie base and again, spread a thin layer of raspberry jam on this layer of cake. Start with the top layer of cake, sort of in reverse as you want to end with the bottom layer of cake being the top layer on the torte, so you get that nice flat top.
I have acetate strips, but you can just as easily use a strip of parchment paper. Line the edge of the pan and the close the clip on the springform ring. (This is something I forgot to do until after the cakes were filled and it was not easy to get the clips closed. Try remembering this step).
Then top with the last layer of cake (which was originally the bottom of the cake and is now the top so you get that nice flat top). Press down gently to make sure the top cake layers press down into the cheesecake mousse. Chill in the fridge 8 hours or overnight.
If you can’t find quark, which is a European style fresh cheese, you can make this with regular cream cheese. It won’t be exactly the same but it will work.
(Makes 2 – 6″ cakes)
1 small jar of seedless Raspberry jam (I used approx. 3/4 of the jar for both cakes)
1 cups all-purpose flour, plus more for rolling
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 medium egg
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Cream butter and sugar together. (3 minutes)
- Add in egg (if you don’t have a medium egg, which I don’t, use a large egg, whisk in a small bowl and only add about 3/4).
- Add in vanilla.
- Add in flour, salt and baking powder.
- Divide dough into 4 portions, wrap in Saran and place in fridge to chill (can be done up to 2 days in advance).
- Once dough is chilled, roll out 2 portions of the dough into a piece big enough to get a 6″ circle cut from it. This will be quite thin, it’s not meant to be a cookie, it’s thin like a pastry crust.
- Line baking pan with parchment paper, spray the edges lightly with baking spray and carefully place cookie rounds in pans and bake at 350 degrees F for 12 to 13 minutes.
5 large eggs
185 gr. Castor/super fine sugar
Pinch of salt
185 gr. Flour, sifted
40 ml vegetable oil
- Make sure oven is preheated to 350 degrees F.
- Whip eggs and sugar together with a pinch of salt until light and pale yellow in colour, tripled in volume.
- Sift flour over egg/sugar mixture.
- Carefully start to fold in the flour, then pour in the vegetable oil and continue folding until there are no more pockets of flour remaining.
- Line the bottom of 2 – 6″ springform pans with parchment paper, spray lightly withe baking spray.
- Divide batter between the two pans evenly.
- Bake for 40 to 45 minutes until a skewer comes out clean from the centre of the cakes.
- Remove from oven and transfer to a cooling rack to cool completely.
- ** it’s at this point that you can bake the cookie rounds if you haven’t already.
8 tbsp cold water
2 packages Knox gelatin
2 cups whipping cream
500 gr. Quark (large tub)
lemon, zested and juiced (1/2 lemon)
2/3 cup granulated sugar
1 tsp vanilla
- Bloom gelatin in 8 Tbsp. Cold water. Heat in microwave, on 10 second intervals, stirring in between until melted. Set aside.
- In stand mixer, combine Quark, sugar, vanilla, lemon juice and zest in stand mixer (using the whisk attachment). Whisk together until smooth.
- Pour in whipping cream, and on low speed (3) slowly pour in melted gelatin.
- Slowly start turning the speed up on the mixer. Do not turn it up to high right away as the liquid will go everywhere.
- Whip until the mixture is mousse-like and thick.
- Assemble on your serving platter or cake board.
- Layer your cakes (if you have a torte slicer this is will be made a lot simpler, but try and get 4 even layers out of each cake).
- Place the cookie base on your serving plate, spread a thin layer of raspberry jam on base.
- Place one layer of cake on top of the cookie base. Spread a thin layer of raspberry jam onto this layer of cake.
- Place another layer of cake on top of this.
- At this point, using the springform part of your springform pan, place the ring around your cake and line the edge with either acetate or parchment paper. Close the springform clip.
- Divide the cheesecake filling between the two pans as evenly as possible.
- Spread raspberry name on another layer of cake, before putting it into the he pan, as now it will be too difficult to do this once it’s already in the pan. Then carefully place the layer of cake onto the filling.
- Lastly, place the top (originally the bottom of the cake) on top and gently press down to make sure there are no air pockets.
- Chill in the fridge 8 hours.
- When ready to serve, sift powdered sugar on top of the cake, and enjoy.
Cake should keep 5 to 7 days in the fridge. Though it won’t last that long.