Light Käsesahne Torte (German Yogurt Cream Cake)
Fluffy, creamy, and just the right touch of lemon — this traditional German cake is the perfect summer dessert. Known as Käsesahne Torte, it’s light and refreshing thanks to whipped cream, plain Greek yogurt, and fresh lemon zest. A true taste of Germany, made right in your kitchen. 🇩🇪☀️
A light and airy German Käsesahne Torte made with a delicate sponge cake, whipped cream, and creamy yogurt filling — a traditional cake loved across Germany.
Why You’ll love it
Käsesahne Torte is one of those cakes that feels fancy but is surprisingly simple to make. The soft sponge layers (Biskuitboden) are delicate and airy, and the yogurt cream filling is cool, creamy, and bright with lemon. It’s a beloved classic in German bakeries and makes a stunning centerpiece for any gathering.
In Germany, if you were to name the top five most iconic cakes, this one would certainly make the list. It's a beloved staple found in bakeries across the country, often served alongside a cup of afternoon coffee. Whether you grew up with it or are discovering it for the first time, this cake has a way of bringing a little joy (and nostalgia) to every bite.
What You Will Need
Precision is crucial in baking, making a baking scale one of the best kitchen investments. A scale offers accuracy in measurements, avoiding the inconsistencies of measuring cups.
Mixer
I’ve tried various mixers, but this one is by far my favorite. We even kept our Bosch mixer from our childhood that has always been with us!
Gelatine
(See note below on Gelatine)
🍰 Biskuitboden (Sponge Cake Base)
For a 10-inch pan
Ingredients:
4 eggs, separated
2 tbsp warm water
130 g sugar
1 tsp vanilla extract
1/2 tsp salt
120 g all-purpose flour, sifted
1/2 tsp baking powder
80 g melted butter (cooled)
Instructions:
Preheat your oven to 350°F (175°C). Line a 10" springform pan with parchment paper (bottom only).
Beat the egg whites with the salt until stiff peaks form. Set aside.
In a separate bowl, whisk the egg yolks with sugar, warm water, and vanilla until pale and fluffy.
Gently fold in the sifted flour mixed with baking powder.
Carefully fold in the stiff egg whites in two additions.
Slowly incorporate the cooled melted butter without deflating the batter.
Pour into the prepared pan and bake for 20–25 minutes. Ovens vary, so keep an eye out for a light golden top.
Let the cake cool completely. Then slice horizontally into two layers. Cut the top layer into 10–12 wedges (these will be arranged on top of the cream later).
🍋 Lemon Yogurt Cream Filling
Ingredients:
8 German gelatin sheets (see notes below)
1 kg plain Greek yogurt
150 g powdered sugar
Juice and zest of 1 lemon
400 g heavy whipping cream
Instructions:
Soak gelatin sheets in cold water for 5 minutes. Squeeze gently, then melt the sheets with 2–3 spoonfuls of yogurt in a small pot over low heat. Do not boil!
In a large bowl, mix the rest of the yogurt with the powdered sugar.
Stir in the melted gelatin mixture until smooth.
Whip the cream to soft peaks and fold into the yogurt mixture.
Add lemon zest and juice, folding gently to keep the mixture airy.
🎂 Assembly
Place the bottom sponge layer in a cake ring or back into the springform pan.
Pour the cream filling on top and smooth it out evenly.
Arrange the sponge wedges you cut earlier in a fan-like pattern on top of the cream.
Chill for at least 4 hours, or ideally overnight for best flavor and structure.
✨ Notes
German gelatin sheets differ from their U.S. counterparts in both strength and size. For this cake, you will need approximately 5 American gelatin sheets, while you'll need about 8 German sheets. A single German gelatin sheet weighs 1.66g, whereas an American sheet weighs 2.5g. Therefore, in this recipe, use 8 German sheets or about 5 American sheets.
