thermomix kaesesahne

Thermomix Kaesesahne

5 from 1 vote

This Thermomix Kaesesahne is one of the fluffiest and classic German cakes that is so easy to prepare. The recipe teaches you the technique of genoise. Kaesesahne. A classic German cake that is usually served during afternoon tea time or on special occasions. We usually had Kaesesahne, which means 'cheese cream' translated, when it was my auntie's birthday. She is the queen of Kaesesahne and I have adapted her original recipe to the Thermi. Voila, may I present Thermomix Kaesesahne. This cake is made with a genoise sponge, which basically only contains eggs, sugar, flour and baking powder. The eggs are whisked for a long time to create a super airy mass. Then the flour is traditionally folded under by hand in a few movements to create a beautiful cake batter that is light and fluffy. With the Thermi, it is slightly easier and with the help of gentle heat, you can get any eggs to become super fluffy as a cloud. The filling for the Thermomix Kaesesahne is made with cream and a form of cheese (doh, as the name suggests), which in this case is either quark or thick Greek style yogurt. It depends on what you can get in your local supermarket. Quark is better and is much closer to the original recipe but I found that, especially in the UK, it is not very common, so I usually opt for my favourite thick and creamy Greek style yogurt, which is super tasty as well. If you have made a genoise or even a Thermomix Kaesesahne before and want some more info, please leave me a comment. I am happy to help.

Ingredients

Kaesesahne

  • 4 large eggs
  • 120 g caster sugar
  • 1/2 tsp vanilla extract
  • 170 g plain flour
  • 1 tsp baking powder

'Cheese-Cream' Filling

  • 500 g double cream
  • 6 leaves gelatine
  • 120 g caster sugar
  • 700 g quark or thick Greek style yogurt
  • 1 lemon juice

Instructions

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line a 22cm round springform cake tin with greaseproof paper and set aside.
  2. Insert the whisk attachment. For the cake, add in the eggs, caster sugar and vanilla extract. Whisk 6 Min. / 37°C / Speed 4. Whisk again 6 Min. / Speed 4 / No measuring cup. The second whisk period is super important because it allows the eggs to cool down slightly again and become stiffer.
  3. Add the flour and baking powder to the sides of the whisk attachment in the bowl and combine 4 Sec. / Speed 3. Remove the whisk attachment and help a bit with your spatula to incorporate the flour further if there are any big lumps.
  4. Pour in the prepared tin and bake in the oven on the middle shelf for 25-35 minutes until it feels soft, springs back when touched and a skewer comes out clean when inserted. Refrain from opening the door in the first 20 minutes because the cake will collapse otherwise. It should rise nicely and build a light brown crust on top.
  5. Remove and leave to cool in the tin for 10 minutes, then remove from the tin and leave to cool on a wire cooling rack upside down to level for another 40 minutes.
  6. Meanwhile, to make the filling, in a clean mixing bowl, insert the double cream and whisk on Speed 3.5 until stiff. This can take anywhere between 20-60 seconds depending on the cream. Keep a close eye on it. Remove the whisk attachment and transfer into a bowl and chill.
  7. Soak the gelatine leaves in cold water for a couple of minutes. Add the caster sugar, quark or Greek style yogurt and lemon juice to the mixing bowl. Combine 10 Sec. / Speed 3.5. Transfer 3/4 of the mixture in a small bowl and chill. Squeeze the gelatine leaves and add to the remaining mixture in the mixing bowl. Dissolve 3 Min. / 50°C / Speed 3. Then mix 2 Min. / Speed 2.5 while adding the remaining quark or yogurt mix in small bits through the lid until everything is incorporated. Transfer into a large bowl and chill for 30 minutes. Then, fold under the whipped cream.
  8. To assemble the cake, cut it in half horizontally. Place one half inside a cake ring, then add the filling and top with the other half. If you don't have a cake ring, use the outer rim of the springform tin. Chill for 4 hours. Then remove the cake ring, dust with icing sugar and serve. Enjoy your Thermomix Kaesesahne!

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15 Comments

  1. Buffy on October 25, 2016 at 6:32 am

    Looks delicious – just what I need for my son’s visit next week – looks super easy too.
    https://ihatecookingcom.wordpress.com/

  2. sibel on October 25, 2016 at 2:14 pm

    This is exactly what I want to be eating right now!!! Looks amazing!!!

  3. Marjorie on November 9, 2016 at 9:59 am

    I first had this while living in Germany and it was one of my favourites. I was delighted to see this recipe on the site. I made it with Greek jogurt and it was amazing, the sponge was so light. Everyone loved it and it was so easy to make in the Thermomix. Will make again.

    • admin admin on November 9, 2016 at 11:47 am

      Amazing so glad you liked it xx

  4. Vanessa Hucker on April 30, 2017 at 10:50 am

    Thank you, this cake is amazing loved it and also looks great. More german recipes please

  5. Clare on May 6, 2017 at 10:27 pm

    Is there a quick way to print this recipe? I can’t see a Print button. Thanks. It looks amazing

    • admin admin on May 7, 2017 at 1:47 pm

      Hi Clare. Usually when you press command p and then save as PDF that is the best way xx

  6. Konstantina on June 16, 2017 at 9:25 am

    Please tell me how many gr is each gelatin leaf?
    Thank you!!!!

    • admin admin on June 16, 2017 at 11:34 am

      Hi Konstantina, It will be 15g or 1 Tbsp of gelatine powder. Thanks. x

      • andrialvsmichael on October 21, 2017 at 10:37 am

        Thank You Sophia, I was also trying to work the grams were xxxxx

  7. Margot Koegler on March 12, 2018 at 9:24 am

    Hi Sophia, just made the Kaesesahne but the sponge was very dry. What did I do wrong? Pleaee help.

    • admin admin on April 23, 2018 at 7:18 am

      I would say, the sponge would have been overbooked. The sponge is not the moistest and softest sponge as it does not contain any butter but it should be light and fluffy so overbaking is my guess 🙂 Next time you bake a genoise, make sure to touch it just before you think it is done, if it springs back, you can take it out.

  8. Leone on January 15, 2019 at 10:54 am

    I made this today and yummidy yum yum.
    The sponge was a tad dry but that is just me getting used to the oven in the new rental.
    I used Greek yoghurt and the zest of the lemon as well as the juice so it had that extra lemmony tang.
    Awesome simple thermomix recipe. Thanks Sophia

  9. Vandevelde Isabella on April 3, 2019 at 11:26 am

    Delicious ‼️? So fluffy and tasty.

    Even my dog was crazy about this Kaesesahne ?

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