Cheese & Cream Cake with Strawberries and Oreos - Käsesahne-Torte mit Erdbeeren und Oreos
Prep time
Cook time
Total time
A cake perfect for mothers day or any other fancy occation! Easy and quick to make - just needs a little time to set.
Recipe type: Cake (Torte)
Cuisine: German
Serves: 12
Cake Base
  • 5 eggs
  • 5 tablespoons of water (lukewarm)
  • 250g (2 cups) flour
  • 250g (1⅛ cups) sugar
  • 1 sachet of baking powder (1 tablespoon)
  • 10 sheets of gelatine + cold water for soaking
  • juice of one lemon
  • 100ml (1/2 cup) water
  • 150g (2/3 cup) sugar
  • 500g (18 ounces) of curd cheese (Quark)
  • 500g (17 fl.oz) cream, whipped
  • 15 Oreos
  • 400g (14 ounces) fresh strawberries
Cake Base
  1. Preheat oven to 160° C (325° F).
  2. Butter a 28 cm (11 inches) springform pan and line the bottom with baking paper. For this you just put the pan on top of a sheet of baking paper and trace the pan and then cut it out and put on botton of buttered pan!
  3. Beat eggs with water in a bowl until foamy. Add sugar and beat until white, thick and creamy. This takes time! It has to be really creamy! Add flour and baking powder and mix gently until just incorporated. Pour into springform pan and bake on the middle rack for about 20-25 min. Insert skewer to see if it is ready! Skewer then comes out clean when put into the middle of the cake.
  1. Put gelatine in a small bowl of cold water and soak for 10 min.
  2. Meanwhile heat up sugar, water and lemon juice in a pot on the stove on medium heat. It doesn't have to boil. Take the gelatine out of the water and press gently and then dissolve in the warm liquid.
  3. Stir the curd cheese in a bowl and add the gelatine liquid. Mix until incorporated. Add the whipped cream and mix gently. Reserve ⅓-1/2 of the mixture. Pour it into a box or bowl and cover tightly and put in refrigerator.
  4. Wash strawberries. Reserve 12 pretty small strawberries and 6 oreos for decoration and cut the rest into bits.
  1. Take your cake base and cut twice horizontally. Take a plate and put 3 stripes of baking paper in form of a triangle on top. When you put the bottom cake base on top the borders should be sitting on the paper! You can later remove them easily and still have a clean plate! Place a cake ring around the cake base and adjust it to the cakes size.
  2. Half the rest of the filling. Use one batch for the first layer: Distribute just a little bit of the filling on the cake base - just a thin layer. Add half of the cut strawberries and oreos. Make it kind of even and cover with the rest of the first half of the filling.
  3. Now put the middle piece of cake base on top. Repeat the filling layer like you did the first time!
  4. Place the top piece of cake base on top and press down gently. Refrigerate the cake for at least 2 hours, the best is overnight.
  1. To finish up the cake loose up the cake ring and remove it carefully. Take the leftover filling out of the fridge and whisk it until it is fluffy again. It will not be as creamy as the day before, but with patience and taking little by little you will be able to cover the whole cake. If you are not known for your patience you could still just use all the filling actually to fill the cake and just frost the cake with some whipped cream with whipped cream stabilizer.
  2. Decorate the cake like you want, you can see how I did it on the pictures :) Remove baking paper stripes and put the cake back into the fridge until you are ready to eat it! Earn a lot of uuuhs and aaahs for all the work you've done! :)
Cake Base can be made a day ahead without any problem! Just wrapp in cling film! You can also use a 26 cm (10.2 inches) sprinform, then you need only a cake base made of 4 eggs (you have to cut down the rest of the ingredients accordingly). If you really can't find curd cheese you could use cream cheese, but you might need a little more liquid in your mix. Traditionally the German Käsesahne-Torte only has one layer of filling and is filled with mandarin oranges. It is not frosted on the outside, just sprinkled with powdered sugar on top!
Recipe by ginger, lemon & spice at