Cheese Cream Torte  “Käsesahnetorte”

Ingredients:

Cake

Preheat oven to 350°F.

Line the bottom of a 10½ inch springform with parchment paper.

Sieve together flour, corn starch and add baking powder.

Beat eggs with sugar until foamy and sugar is dissolved.

Gently fold the flour into the egg mixture. Pour batter into the form and bake for 25-35 minutes.

Cool on a rack then cut in half to make two layers.

Place the bottom layer on a cake platter and surround with an adjustable cake collar.

Filling: In a sauce pot combine egg yolks, sugar, salt, zest and milk. Heat through while stirring constantly. When it has thickened slightly add gelatin and stir until dissolved. Sieve this mixed into a bowl and allow to cool somewhat. Stir in the cheese, mix and then fold in the whipped cream.

Pour this mixture onto the bottom layer then add the other cake layer onto the top and refrigerate overnight.

The next day remove the form, loosening the filling from the form with a knife.

Dust the top with confectioners sugar.

4

Eggs

130 g

Sugar

9 g

Vanilla Sugar

100 g

Flour

50 g

Corn Starch

2 tsp

Baking Powder

Filling

4

Egg Yolks

200 g

Sugar

1

Zest of whole Lemon

250 ml

Milk

12 g

Unflavored Gelatine

1 lb

Ricotta Cheese

2 cups

Heavy Cream, whipped

1 pinch

Salt

Confectioners Sugar for dusting

It does not get any better than this!