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Oma's Käse-Sahne-Torte: Yogurt Mousse Cake (type of Cream-Cheesecake)

This amazing recipe for cheesecake has a no-bake filling nestled between layers of sponge cake.

Instead of the traditional Quark (the 'cheese' in this cake) used in this Käse-Sahne-Torte, I use Greek yogurt with great success. And that's fantastic, because it's almost impossible to get Quark outside of Germany. If you wanted to be authentic, you could make Quark for this.

Ingredients:

For The Cake:

• 4 large eggs
• 1 cup (200 grams) granulated sugar
• 2 tablespoons (30 milliliters) hot water
• 2 cups (240 grams) cake flour
• 1 teaspoon (4 grams) baking powder
• 1 tsp (3 grams) powdered sugar (for dusting)

For The Filling:

• 6 tablespoons (90 milliliters) cold water
• 2 envelopes Knox gelatin
• 2 cups (480 milliliters) heavy (whipping) cream
• 2 cups (490 grams) Greek yogurt
• 1 tablespoon (6 grams) grated lemon zest
• 2 tablespoons (30 milliliters) lemon juice
• ⅔ cup (133 grams) granulated sugar
• 1 to 2 (15-ounce [425 gram]) cans mandarin orange sections, well-drained

Instructions:

For The Cake:

1. Preheat the oven to 350°F (180°C). Grease a 10-inch springform pan and set aside.
2. In a bowl, beat the eggs, granulated sugar, and hot water together for 10 to 15 minutes until frothy.
3. In another bowl, combine the flour and baking powder. Gently fold the flour mixture into the egg mixture.
4. Carefully pour the dough into the springform pan.
5. Bake for 20 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
6. Cool in the pan on a wire rack. Once the cake is cold, remove it from the pan and cut it into two layers.

For The Filling:

1. Place the cold water into a small saucepan. Mix in the gelatin powder and let sit about 10 minutes.
2. In the meantime, whip the heavy cream until stiff peaks form.
3. In a separate bowl, mix together the Greek yogurt, sugar, lemon zest, and lemon juice.
4. Slowly heat the gelatin, stirring to dissolve. Once the gelatin has been totally dissolved, remove from the heat and let cool slightly.
5. Using a mixer, slowly add the gelatin to the yogurt mixture. Fold the whipped cream into the yogurt/gelatin mixture.
6. Let stand for only 15 minutes (no longer) in the fridge to firm up slightly.

Assembly Instructions:

1. Place the bottom cake layer onto a serving plate.
2. Lightly grease a cake ring, or the ring from the springform pan, and place it over the cake to form a container for the cream filling.
3. Spoon the filling onto the cake and smooth the top. Place the top cake layer onto the filling. (If filling is too soft, wait a bit.)
4. Cover with plastic wrap and refrigerate at least 4 hours before serving.
5. Remove the ring and smooth the sides if needed.
6. Put the powdered sugar into a small sieve and tap gently over the cake to dust.
7. The cake keeps several days in the fridge, but also freezes well for longer storage.

Notes/Hints:

• If possible, use an adjustable cake ring for assembling the cake.
• You can omit the mandarin oranges or substitute with berries.
• You can substitute store bought or homemade quark for the Greek yogurt, if you wish.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on November 19, 2025